Juicy’s Jamaican Chicken Curry with Rice and Beans

Happy Sunday Folks,

Wondering what to cook this afternoon?  Why not try this Jamaican style curry, it is very tasty and warming, forget your Sunday roast have a full chicken cooking in a curry!!  You do not need to use the bishop crown chillies, any hot chilli will do!!

Lulu xxx

Juicy’s Jamaican Chicken Curry

Serves 4

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Ingredients:

5 Cloves Garlic

3″ Chunk Ginger

1 Onion Sliced

4 Red Pedron Peppers (can use 1 large red pepper) Sliced

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2 Bishops Crown Chillies (try a Habanero Pepper or 1 Scotch Bonnet if you cannot get hold of the bishop crowns)

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Bishop Crown Chilli

1/2 pint Chicken stock

3 tbsp Oil (I used sunflower)

500ml Coconut Milk

1 Full Chicken

Fresh Thyme large handful

Fresh Coriander (Cilantro) handful chopped

1 Lemon

Salt

3 Small Potatoes

2 tsp White Sugar

1″ Chunk Creamed Coconut Block

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Jamaican Spices:

1 tbsp of:

Cumin Seeds

Coriander Seeds

Fenugreek Seeds

All Spice Powder/berries ( I used berries)

Black Peppercorns

Black Mustard Seeds

1/2 tbsp Turmeric

3 Star Anise

Method:

First make your spice powder, place all of the seeds, the all spice berries, 2 of the star anise and the peppercorns in a frying pan and dry fry until you smell an aroma.

Then place straight into a hand blender along with the turmeric and the all spice powder; if using,  blitz to a powder.  If you have no blender then crush in a pestle and mortar.  Set aside.

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Next prepare your Chicken. Here in Spain you can buy a whole chicken already chopped up into pieces, they chop it so each piece still has some bone on it, even the breast…. which is great as it keeps it moist. You could ask your butcher to prepare this for you. I removed the skin too as it can make your curry oily.

Season the chicken really well with lots of salt and pepper.

Add the oil to a deep pan and brown the chicken in batches then remove and set aside.

Add the onions and sliced peppers to the pan and fry on medium heat until softened.

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While this is cooking blitz up the garlic, ginger and chillies in a hand blender.

Add this to the pan.  Cook for 2 more minutes.

Add thyme leaves from about 5/6 sprigs  and 3/4 whole sprigs, then the spice powder.

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Then squeeze in the juice of the lemon.

Keep stirring as you go.

Now add the chicken back into the pan and coat it in all of the spices.

Pour in the chicken stock.

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Stir well. Then pour in the coconut milk.

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Add the sugar and the creamed coconut block and the extra star anise.

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Cover the pan and let it simmer away for 20 minutes.

Cut the potatoes into thin wedges.

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After the chicken has cooked for 20 minutes add these potatoes to the pan.

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Taste the juice, season if needed.

Cook until the potatoes are nice and soft and almost falling apart. This would be around 20 minutes more.

Once the potatoes are cooked add in the coriander.

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Ready!!

Rice and Beans

Ingredients

1 cup Basmati Rice

2 cups hot Chicken stock

1/2 White Onion sliced

2 tbsp Sunflower Oil

2 cloves Garlic grated

1″ chunk Ginger grated

2″ chunk Creamed Coconut grated

1 1/2 tsp Salt

1/2 tin Kidney Beans

Method

Heat the oil in a pan and add in the onions, cook until browned, then add in the ginger, garlic and salt. Cook for another 2 minutes.

Add in the creamed coconut and the rice and cook for another few minutes coating the rice with the flavourings.

Keeping the heat high pour in the chicken stock, and the kidney beans. Stir well, then place a tight-fitting lid on the pan and turn the heat to the lowest.

Simmer this for 20 minutes, DO NOT REMOVE THE LID DURING THIS TIME.

After 20 minutes turn off the heat and still keeping the lid on let it stand for another 10 minutes.

Fluff up with a fork, it should be a moist rice, with a great coconut taste. Serve with the curry.

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Enjoy

Love Lulu xxx

❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤ ❤

PRINTER FRIENDLY VERSION BELOW

Juicy's Jamaican Chicken Curry with Rice and Beans

  • Servings: 4/5
  • Difficulty: easy
  • Print

img_6720

by LuluLemonandLace

Ingredients:

5 Cloves Garlic

3″ Chunk Ginger

1 Onion Sliced

4 Red Pedron Peppers (can use 1 large red pepper) Sliced

2 Bishops Crown Chillies (try a Habanero Pepper or 1 Scotch Bonnet if you cannot get hold of the bishop crowns)

1/2 pint Chicken stock

3 tbsp Oil (I used sunflower)

500ml Coconut Milk

1 Full Chicken

Fresh Thyme large handful

Fresh Coriander (Cilantro) handful chopped

1 Lemon

Salt

3 Small Potatoes

2 tsp White Sugar

1″ Chunk Creamed Coconut Block

Jamaican Spices:

1 tbsp of:

Cumin Seeds

Coriander Seeds

Fenugreek Seeds

All Spice Powder

Black Peppercorns

Black Mustard Seeds

1/2 tbsp Turmeric

3 Star Anise

Method:

First make your spice powder, place all of the seeds, the all spice berries, 2 of the star anise and the peppercorns in a frying pan and dry fry until you smell an aroma. Then place straight into a hand blender along with the turmeric and the all spice powder; if using,  blitz to a powder.  If you have no blender then crush in a pestle and mortar.  Set aside.

Next prepare your Chicken. Here in Spain you can buy a whole chicken already chopped up into pieces, they chop it so each piece still has some bone on it, even the breast…. which is great as it keeps it moist. You could ask your butcher to prepare this for you. I removed the skin too as it can make your curry oily. Season the chicken really well with lots of salt and pepper.

Add the oil to a deep pan and brown the chicken in batches then remove and set aside.

Add the onions and sliced peppers to the pan and fry on medium heat until softened.

While this is cooking blitz up the garlic, ginger and chillies in a hand blender. Add this to the pan. Cook for 2 more minutes.

Add thyme leaves from about 5/6 sprigs  and 3/4 whole sprigs, then the spice powder.

Then squeeze in the juice of the lemon. Keep stirring as you go.

Now add the chicken back into the pan and coat it in all of the spices.

Pour in the chicken stock. Stir well. Then pour in the coconut milk.

Add the sugar and the creamed coconut block and the extra star anise.

Cover the pan and let it simmer away for 20 minutes.

Cut the potatoes into thin wedges.

After the chicken has cooked for 20 minutes add these potatoes to the pan. Taste the juice, season if needed.

Cook until the potatoes are nice and soft and almost falling apart. This would be around 25 minutes more.

Once the potatoes are cooked add in the coriander.

Ready!!

Rice and Beans

Ingredients

1 cup Basmati Rice

2 cups hot Chicken stock

1/2 White Onion sliced

2 tbsp Sunflower Oil

2 cloves Garlic grated

1″ chunk Ginger grated

2″ chunk Creamed Coconut grated

1 1/2 tsp Salt

1/2 tin Kidney Beans

Method

Heat the oil in a pan and add in the onions, cook until browned, then add in the ginger, garlic and salt. Cook for another 2 minutes. Add in the creamed coconut and the rice and cook for another few minutes coating the rice with the flavourings.

Keeping the heat high pour in the chicken stock, and the kidney beans. Stir well, then place a tight-fitting lid on the pan and turn the heat to the lowest.

Simmer this for 20 minutes, DO NOT REMOVE THE LID DURING THIS TIME.

After 20 minutes turn off the heat and still keeping the lid on let it stand for another 10 minutes.

Fluff up with a fork, it should be a moist rice. Serve with the curry.

Lulu xxx

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Recipe Alert!..Keralan Fish Molee

Hola,

Happy Friday!!!

New recipe alert…

Fish Molee (meen molee) was one of my favourite dishes growing up. My Nana used to make a very tasty version of it.  Mopped up with Indian breads rather than rice; delicious.

Molee means stew, so it is a fish stew which is cooked in coconut. It is a very popular dish in Southern India, I love Keralan sweet and sour flavours with creamy coconut milk and sourness from tamarind, this recipe incorporates these tastes.  The fish is succulent and the flavour is mild, creamy and aromatic rather than spicy hot.

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Ingredients:

White fish I used Meluza (hake) but cod is fine, buy a fillet per person.

10 Large prawns shell on, I removed the heads as they were so large but you can leave them on

1 onion finely sliced

3 garlic cloves

2” chunk ginger

2 small green chillies, with a knife make a slit in each chilli.

Turmeric I used fresh but you can use powder 1tsp

1 tsp tamarind paste

2 heap tsp black mustard seeds

2 heap tsp cumin seeds

1 tsp garam masala

2 tomatoes diced

1 heap tsp soft brown sugar

1 tin coconut milk

2” chunk creamed coconut block

50g desiccated coconut plus extra for decoration

5/6 New potatoes halved

Bunch fresh coriander chopped

2 tsp sea salt

2 tsp white vinegar

1 tbsp. oil (I used sunflower)

Method:

Sprinkle the sugar over the tomatoes set aside.

Grate the ginger, garlic and turmeric (if using fresh) set aside.

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Heat the oil in a pan, add your onions and cook on a medium heat until soft.  Turn up the heat and add the mustard seeds, which will crackle.  As soon as they do then add the cumin seeds, stir through then add the grated ginger/garlic/turmeric.  Add the chillies. Mix well.

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Add the tamarind and stir through.

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Pour in the tin of coconut milk and add the creamed coconut block.  Fill the tin with water and add this to the pan.

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Add the salt, vinegar, desiccated coconut, tomatoes and sugar.

While this is bubbling away boil your potatoes in a separate pan with salted water until nearly cooked but not soft.  Add these to the molee along with the garam masala, stir well.

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Cut the fish into large chunks keeping the skin on, this adds to flavour and holds the fish pieces together.  Add the fish to the pan, pop a lid on and cook for about 4 minutes. After this time open the lid and add the prawns.  Pop the lid back on and cook for another 5/6 minutes or until the prawns are cooked.

Sprinkle over most of the coriander leaves and carefully stir through as the fish will break up easily.

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Serve with an extra sprinkle of the desiccated coconut, and coriander leaves.  Serve with your favourite bread.

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Enjoy!

Lulu x

PRINTER FRIENDLY VERSION BELOW

Keralan Fish Molee

  • Servings: 4
  • Difficulty: easy
  • Print

2015-04-15 17.27.29-3

by Lululemonandlace

Ingredients:

White fish I used Meluza (hake) but cod is fine, buy a fillet per person.

10 Large prawns shell on, I removed the heads as they were so large but you can leave them on

1 onion finely sliced

3 garlic cloves

2” chunk ginger

2 small green chillies, with a knife make a slit in each chilli.

Turmeric I used fresh but you can use powder 1tsp

1 tsp tamarind paste

2 heap tsp black mustard seeds

2 heap tsp cumin seeds

1 tsp garam masala

2 tomatoes diced

1 heap tsp soft brown sugar

1 tin coconut milk

2” chunk creamed coconut block

50g desiccated coconut plus extra for decoration

5/6 New potatoes halved

Bunch fresh coriander chopped

2 tsp sea salt

2 tsp white vinegar

1 tbsp. oil (I used sunflower)

Method:

Sprinkle the sugar over the tomatoes set aside.

Grate the ginger, garlic and turmeric (if using fresh) set aside.

Heat the oil in a pan, add your onions and cook on a medium heat until soft.  Turn up the heat and add the mustard seeds, which will crackle.  As soon as they do then add the cumin seeds, stir through then add the grated ginger/garlic/turmeric.  Add the chillies. Mix well.

Add the tamarind and stir through.

Pour in the tin of coconut milk and add the creamed coconut block.  Fill the tin with water and add this to the pan.

Add the salt, vinegar, desiccated coconut, tomatoes and sugar.

While this is bubbling away boil your potatoes in a separate pan with salted water until nearly cooked but not soft.  Add these to the molee along with the garam masala, stir well.

Cut the fish into large chunks keeping the skin on, this adds to flavour and holds the fish pieces together.  Add the fish to the pan, pop a lid on and cook for about 4 minutes. After this time open the lid and add the prawns.  Pop the lid back on and cook for another 5/6 minutes or until the prawns are cooked.

Sprinkle over most of the coriander leaves and carefully stir through as the fish will break up easily.

Serve with an extra sprinkle of the desiccated coconut, and coriander leaves.  Serve with your favourite bread.

Lulu xxx

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TBT re-blog of Mickala’s Best Ever Tex Mex GF Chilli & my Chicken Tagine with Rosemary & Nispero’s x

Happy Thursday Folks,
I hope you have all had a good week so far, I will be blogging  new recipes soon, but have just come back from a mini holiday :-)!!
Here are some throw back recipes just  in case you missed them the first time, the first recipe is from my YOU page where you can share your recipes, photos’s and ideas:
This is Mickala’s Best Ever Tex Mex GF Chilli it went down well with my followers the first time, check it out…
Lulu xx ❤ xx

Mickala’s Best Ever Tex Mex GF Chilli

First Published 26/04/15

Thank you to Mickala for sending me her Chilli con Carne recipe, it’s gluten-free and low in fat…but still looks really delicious. She has sent me her recipe along with her method 🙂 have a read and give it a go….. Continue reading

White Chocolate And Macadamia Nut Brownie Cupcakes With Salted Caramel Frosting

Happy Friday Folks!!

Its my birthday this weekend…….yey!!

So I might not be blogging anything now until next week, however I thought in honour of my birthday I would re-blog a cake recipe!! See below for my White Chocolate And Macadamia Nut Brownie Cupcakes With Salted Caramel Frosting recipe!

The brownie recipe is the best recipe I have ever used or tried, the brownies are really gooey!!

Have a great weekend

Lulu xxxx


Continue reading

Want to know what I’ve been eating?

Hola, happy half weekday….two more days then it’s the weekend!!

Just thought I would share what we have been eating/doing this week, starting with SUNDAY…

We live in the Granada Province in the area Costa Del Tropical, on Sunday we visited Las Alpujarras another area up near Sierra Nevada (snow mountains where you can ski during winter season) It was beautiful, very high up and if you have a fear of heights the drive might not be enjoyable!…. I loved it.

My Aunt and I had been out until the early hours at a party so we were fairly tired and hungry!! We walked around Pampeneira, a lovely village full of white houses, little shops selling handmade rugs and leather goods, also homemade port and rose wine that you can buy by the litre and a chocolatiers where you can try before you buy.

A little stream runs through the tiny streets of Pampeneira

We then headed to the next village up for lunch: Capileira. Another lovely place with a couple of restaurants and beautiful houses.

We found a little place with a grassed area out of the back (unusual for Spain) with apple and pear trees growing along the edge of an amazing view of the mountains. ‘Casa Paco Lopez’, the house was amazing too, it looked family run and very old but it was the view that made us stay and eat…

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Apples hanging out looking at the view

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Bar out of the back of the house

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Being nosy around the rest of the building…

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The menu was typical Spanish but with some differences from the region, one of the dishes that stood out to me was the Plato Alpujarras, I had seen this on a couple of menus throughout Pameneira/Capileira (I’m always looking at menu’s) and wondered what it was….then the guy on the next table to us ordered it!! That was it; my Uncle’s mind was decided for him as soon as he saw it!! I ordered from the grill and got a serious case of food envy!!!

I would describe this dish to be similar to an English Full Breakfast, it has the black pudding, the egg the sausage etc, but this is a chorizo sausage, a black pudding sausage, cured ham, a chunk of salted pork then a pile of my favourite poor mans potatoes (potatoes cooked in lots of oil with green peppers) then it is topped off with a fried egg!!

Like the English brekky this is not healthy AT ALL ha, but what a delight to see. The black pudding was my favourite part, it had a slight nutmeg taste which was delicious with the salted pork. Morcilla is the name of the black sausage, Longaniza is the chewy paprika chorizo style sausage.  My Uncle got pretty full half way through eating this dish I wouldn’t advise eating this if you have anything you need to do afterwards, he had to drive us home along the mountain edge….PLEASE STAY AWAKE UNCLE G!!

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Plato Alpujarras

If you’d like to read more about this part of Spain click on my link:

http://www.andalucia.com/villages/alpujarras.htm

We got home and I was pooped, I had to have a little lay down inside with the breeze blowing into my room as it’s so hot at the moment…

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After my rest can you believe I was hungry again (hangover perhaps!!) So I decided to have cheese on toast…..but I used my tomato paste on the bread before I added the cheese and it was delicious, like poor mans pizza (perfect hangover snack)

https://lululemonandlace.com/food-blog-2/organic-tomato-paste/

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delicious

MONDAY was a healthy day, juice juice juice!! Much needed after the weekend.

TUESDAY

Yesterday we stuck with the healthy vibe and had a delicious salad. It is so hot here at the moment and there is no getting away from it so we needed something refreshing for dinner.

We made a salad of crispy gem lettuce chopped into chunks, with cucumber ribbons, an array of cherry tomatoes red and yellow, spoon scoops of soft avocados, caper berries, ripped mozzarella tucked into the leaves with green & purple basil, the whole dish topped with pan-fried Serrano ham. We then drizzled this with Balsamic Creme and Extra Virgin Olive oil, seasoned then served it up with a few basil flowers over the top for decoration!!

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Yummy tasty, healthy!!!

WEDNESDAY

Today I got up did my daily tomato pick, made some more tomato paste, and picked some aubergines ready to make more brinjal pickle…

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Then I have been working on some blog maintenance, I needed some lunch and wanted something easy and healthy so I made Egg Muffins:

Mushroom & Red Pepper Egg Muffins

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Ingredients this made 5

3 Large Eggs

4  Mushrooms sliced

Chunk Red Pepper diced

Butter for greasing (or spray oil if you’d like to be healthier)

Cheddar cheese for topping (optional)

Method

Pre-heat oven to be 200 degrees.

Grease a muffin tray with either the butter or spray.

Whisk your eggs and season well then pour into the tray to just over half way:

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I have seen people online put the filling in before the egg but I find it best to do it this way so the filling does not stick to the bottom of the tray.

Fry the peppers and mushrooms in a little olive oil until soft then place into the egg, pushing down and sharing out evenly.

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Grate the cheese and place a good finger full on each muffin, no need to measure here just put on as much as you like….

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Top with a little black pepper then place into the oven. Cook for 15-20 minutes or until the cheese is browned on top..

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5 minutes more I think

Take a knife and carefully run it around each muffin to loosen it from the tray. I sprinkled over some fresh flat leaf parsley, it tastes great with these muffins….

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Eat with ketchup or Brown sauce, or even Brinjal Pickle, we are a little bit addicted to this stuff at the moment 😉 that’s how I ate mine….

https://lululemonandlace.com/food-blog-2/brinjal-aubergine-pickle/

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YUMMM

You can make these with any filling, I just used what was in the fridge, but Spinach can be good in this, and bacon if you fancy a bit of meat ……and don’t worry I didn’t eat all 5, these keep well and taste great cold for a little afternoon snack!!

Ok well that’s it for now, enjoy the rest of your day ❤ !!

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Lulu xxxxx