Monday, November 24, 2014

Caribbean Mango Chicken



Caribbean Mango Chicken

A Caribbean inspired marinade for chicken..it is moderately spicy, sweet and tart.  This marinade can be prepared well ahead of time and can be stored in the fridge for over a week. Marinate the chicken with this marinade and bake for grill the chicken . It goes well with fresh mango salsa and rice. Try this tasty chicken, you will surely love it.

Recipe is inspired from here and here

Ingredients 
Chicken pieces-6
(I used thighs and drumsticks)

For the marinade
Mango pulp- 1 1/2 cup
Lemon juice- 1 lemon
Ginger garlic paste- 1 tbs
Pimiento pepper crushed-2
(Or you can used red bell pepper)
Brown sugar- 1 tsp
Molasses- 1 1/2 tbs
Yellow Mustard-2 tbs
Apple cider vinegar- 2 tbs
Smoked paprika- 1 tsp
Dry red chilly crushed - 1/2 tsp (optional)
Black pepper-1/4 tsp
Ground cumin-a pinch
Cinnamon powder- 1/4 tsp
Clove powder- a pinch
Nutmeg- a pinch
Salt to taste




 Mix all ingredients listed under marinade ( except cumin, cinnamon, clove and nutmeg) in a heavy bottom non stick pan. Mix well and simmer in low flame for 6-8 minutes,  or till it thicken to a thick sauce like consistency. Mix in the spice powders and switch off the flame. Check sweetness and salt at this stage and adjust accordingly.Allow this to cool down completely.
Clean and cut chicken pieces. Cut small gashes on the chicken. Pour the marinade over the chicken and spread. Cover with a cling wrap and marinate in refrigerator for 3-4 hours or preferably over night.
Line baking sheet with foil, grease with cooking spray and line the chicken in a single layer.  Bake at 350 degree F for 15 minutes and then raise the oven temperature to 400 degree F for another 10 to 15 minutes.With a knife poke  the thickest part of the chicken, if the juices run clear, the chicken is done. Serve with salsa or fresh salad.

Try this
Hope you will all enjoy!

Friday, November 21, 2014

Coconut Shrimp Rice




Coconut Shrimp Rice

Coconut shrimp rice is simple and flavorful one pot dish. This rice cooked in coconut milk. It  is aromatic with coconut, spices, shrimp. Toasted shredded coconut used for garnish gives it a unique flavor and taste. This can be paired with spicy curries or with raita and papad. Try this simple rice dish,you will surely love it.

Ingredients 
1)For the rice

Basmathi rice -1 1/2 cup
Cloves- 3
Cinnamon stick- 2 peices
Cardamon- 2
Coconut milk thick- 1/2 cup
water- 2 1/2 cup
salt to taste

2)For the masala
Shrimp- 1/2 pound
Shredded carrot- 1/2 cup
Grated coconut- 1/2 cup
Onion- 1 medium
Ginger chopped- 1 tbs
Garlic- 3 cloves
Green chilly- 3 slit
Curry leaves- a few
Turmeric powder- 1/2 tsp
Garam masala- 1/ 2 tsp
Lemon juice- 1 medium
(or you can use one tomato instead)
Ghee - 1 tsp
 oil and salt to taste



Wash rice nicely and add all ingredients listed under( 1) rice and cook in a low medium flame. Once cooked fluff with a fork and allow to cool down.
Heat ghee and a little oil in a pan. Add the coconut and toast till it is golden brown. Keep aside two tsp of coconut for final garnish. Into the remaining add onions, ginger, garlic, green chilly and curry leaves,salt and saute till golden brown. Saute by adding turmeric powder, garam masala and the shrimp.After two minutes add shredded carrots and continue stir frying for 3-4 minutes till the shrimp gets cooked.Mix in the rice and lemon juice. Garnish with toasted coconut, pomegranates or raisins.

Try this
Hope you will all enjoy!

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