Chicken Curry

Freshly made soup served with crusty bread

Soup of the Day

BBQ Chicken Pizza

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Pina Colada

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Chicken Parmesan

In a bowl, combine the chicken thighs, yogurt, grated ginger, minced garlic, turmeric powder, red chili powder, and salt. Mix well until the chicken is evenly coated. Cover and let it marinate for at least 30 minutes, or preferably overnight in the refrigerator.

Marinate the Chicken

In a large pan, heat the oil over medium heat. Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.

Sauté the Onions

Add the marinated chicken to the pan and cook for about 5-10 minutes, stirring occasionally, until the chicken starts to brown.

Add the Chicken

Add the chopped tomato to the pan and cook for another 5 minutes until the tomato softens.

Incorporate the Tomatoes

Pour in the coconut milk and sprinkle in the garam masala. Stir well to combine and bring to a simmer. Reduce the heat and let it cook for 15-20 minutes, or until the chicken is cooked through.

Add Coconut Milk and Spices

Once cooked, garnish the curry with chopped cilantro before serving.

Garnish

In a medium pot, combine the basmati rice, water, and salt. Bring to a boil over high heat.

Prepare the Rice

Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.

Simmer the Rice

Remove from heat and let it sit for 5 minutes. Fluff the rice with a fork before serving alongside the chicken curry.

Fluff and Serve

Chicken thighs, boneless and skinless

Yogurt

Ginger, grated

Garlic, minced

Turmeric powder

Red chili powder

Salt

Oil (vegetable or coconut)

Onion, finely chopped

Tomato, chopped

Coconut milk

Garam masala

Cilantro, chopped (for garnish)

Basmati rice

Water

In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables are softened.

Sauté the Vegetables

Stir in the minced garlic, dried thyme, salt, and black pepper. Cook for an additional 2 minutes until fragrant.

Add Garlic and Herbs

Pour in the vegetable broth and add the canned diced tomatoes along with their juice. Add the bay leaf, and stir well to combine.

Add the Broth and Tomatoes

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15 minutes.

Simmer the Soup

After 15 minutes, add the diced zucchini, green beans, and chopped spinach to the pot. Stir and let it simmer uncovered for an additional 10 minutes, or until the vegetables are tender.

Add Remaining Vegetables

Taste the soup and adjust seasoning as necessary. Remove the bay leaf before serving.

Final Adjustments

Ladle the soup into bowls and serve hot with slices of crusty bread on the side.

Serve the Soup

Olive oil

Onion, diced

Carrot, diced

Celery, diced

Vegetable broth

Diced tomatoes (canned)

Bay leaf

Thyme (dried)

Black pepper

Zucchini, diced

Green beans, trimmed and cut

Spinach, chopped

Crusty bread

In a small bowl, combine the warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until frothy.

Activate Yeast

In a large mixing bowl, combine the all-purpose flour and salt.

Mix Dry Ingredients

Once the yeast is frothy, add it to the flour mixture along with the olive oil. Mix until it forms a dough.

Combine Ingredients

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.

Knead Dough

Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

Let Dough Rise

Preheat your oven to 475°F (245°C) to ensure it's hot enough for baking.

Preheat Oven

Once the dough has risen, punch it down and roll it out on a floured surface to your desired thickness.

Roll Out Dough

Transfer the rolled-out dough to a pizza stone or baking sheet. Spread the BBQ sauce evenly over the dough.

Add BBQ Sauce

Scatter the shredded grilled chicken evenly over the BBQ sauce.

Add Chicken

Sprinkle the shredded mozzarella cheese over the chicken, followed by the thinly sliced red onion.

Add Cheese and Onions

Place the pizza in the preheated oven and bake for 12-15 minutes or until the crust is golden and the cheese is bubbly.

Bake Pizza

Remove the pizza from the oven and sprinkle chopped fresh cilantro on top before slicing.

All-purpose flour

Active dry yeast

Sugar

Warm water

Grilled chicken, shredded

BBQ sauce

Shredded mozzarella cheese

Red onion, thinly sliced

Fresh cilantro, chopped

Preheat the oven according to the package instructions for the frozen French fries. Spread the fries in a single layer on a baking sheet and bake until golden brown and crispy, usually about 20-25 minutes.

Cook the Fries

Once the fries are cooked, remove them from the oven and immediately sprinkle salt over them to taste. Set aside.

Season the Fries

In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes.

Cook the Beef

Add the diced onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3-4 minutes.

Add Vegetables

Stir in the canned diced tomatoes, chili powder, cumin, kidney beans, salt, and black pepper. Bring the mixture to a simmer and cook for 15-20 minutes, stirring occasionally.

On a serving platter, layer the crispy fries. Spoon the hot chili generously over the fries.

Layer the Ingredients

Sprinkle the shredded cheddar cheese evenly over the chili, allowing it to melt slightly from the heat.

Add Cheese

Top with dollops of sour cream and a sprinkle of chopped green onions before serving.

Finish with Toppings

Frozen French fries

Vegetable oil

Ground beef

Canned diced tomatoes

Chili powder

Cumin

Kidney beans, drained and rinsed

Shredded cheddar cheese

Sour cream

Chopped green onions

Rinse the prawns under cold water and pat them dry with a paper towel. Ensure they are peeled and deveined.

Prepare the Prawns

In a small bowl, mix together minced garlic, red chili flakes, minced ginger, soy sauce, and lemon juice. Set aside.

Prepare the Sauce

In a large pan, heat the olive oil over medium-high heat. Once the oil is hot, add the prawns to the pan.

Sauté the Prawns

Cook the prawns for about 2-3 minutes until they start to turn pink. Pour the prepared chili garlic sauce over the prawns and cook for an additional 2-3 minutes, stirring occasionally, until the prawns are fully cooked.

Add Sauce

Remove the pan from heat. Transfer the chili garlic prawns to a serving dish. Garnish with chopped fresh parsley and serve with lemon wedges on the side.

Garnish and Serve

Prawns (peeled and deveined)

Garlic (minced)

Red chili flakes

Fresh ginger (minced)

Soy sauce

Lemon juice

Chopped fresh parsley

Lemon wedges

Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper.

Preheat the Oven

In a medium saucepan, melt the unsalted butter over low heat. Remove from heat and allow to cool slightly.

Melt the Butter

In a large mixing bowl, combine the granulated sugar, brown sugar, and the melted butter. Stir until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Mix Sugars and Eggs

In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.

Combine Dry Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Do not overmix.

Combine Wet and Dry Mixtures

Fold in the chocolate chips until evenly distributed.

Add Chocolate Chips

Pour the brownie batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Bake the Brownies

Remove from the oven and let the brownies cool in the pan for at least 10 minutes before transferring to a wire rack to cool completely.

Cool the Brownies

Once the brownies are completely cooled, slice them into squares. Serve each brownie warm or at room temperature topped with a scoop of vanilla ice cream.