x Eve Woman Wellness Readers Lounge Leisure and Travel My Man Bridal Health Parenting Reproductive Health About Us Digital News Videos Opinions Cartoons Education U-Report E-Paper Lifestyle & Entertainment Nairobian SDE Eve Woman Travelog TV Stations KTN Home KTN News BTV KTN Farmers TV Radio Stations Radio Maisha Spice FM Vybez Radio Enterprise BULK SMS E-Learning Digger Classified The Standard Group Corporate Contact Us Rate Card Vacancies DCX O.M Portal Corporate Email RMS
x

#EasyRecipe: Coconut glazed pan chicken

Recipes By Chef Ali Mandhry

ALSO READ: Easy recipe: Chicken noodle soup

If you’ve ever tasted homemade pan tikka in coconut made the Swahili way, then you will want to try this recipe, which produces similar results.

You will need a non-stick pan with a tight lid, some coconut cream and your favourite readily available spices. Let’s do this!

What you will need:

1 capon, cut into quarters

2 tablespoons vinegar

1 teaspoon garlic and ginger, minced

1 tablespoon chopped rosemary

ALSO READ: #EasyRecipe: Sweet plantains in coconut sauce

Salt to taste

1 tablespoon oil

1 chicken bouillon cube

1 teaspoon turmeric powder

1 teaspoon curry powder

1 teaspoon black pepper

100ml coconut cream

ALSO READ: #Easyrecipe: Sweet potatoes, wet fried beef and beans

Juice of one lime

Chopped coriander

What to do:

In a non-stick pan over very high heat, add the oil and chicken. Pan sear it for about three minutes on each side or until golden brown.

Crumble in the chicken cube, add turmeric powder, curry powder and black pepper. Turn the chicken so that the spices are on each side of the chicken.

Glaze the chicken with 50ml (half) coconut cream. Cover with a tight lid over medium heat for about five minutes.

Reduce the heat to low and turn the chicken again so that the coconut is incorporated all over the chicken.

Add the other 50ml of coconut cream, cover and let the chicken cook again for another 10 minutes on low heat. This way the chicken will slow cook and steam well.

Add the juice of one lime and sprinkle it with freshly chopped coriander.

Serve it with your favorite side like ugali, roast potatoes or even salad.

Share this article

RELATED STORIES

Stay Ahead!

Access premium content only available
to our subscribers.

Support independent journalism
×
Log in
Support independent journalism
Create an account    Forgot Password
Create An Account
Support independent journalism
I have an account Log in
Reset Password
Support independent journalism
Log in