Tropical Chicken Curry


400 g Chicken breasts
a teaspoon fresh ginger sliced into 1-inch pieces
2 garlic cloves, finely chopped
2 teaspoons Curry powder
2 teaspoons Garam Masala powder
1 teaspoon Turmeric powder
2 teaspoons Cumin
1/2 teaspoon Salt
1/2 teaspoon black pepper
2 medium onions
4 tablespoons olive oil
1  large tin pineapples pieces
1 small green apple, finely chopped
¾ cup full cream milk
1 cup chicken stock
3-4 bay leaves
1 banana
Desiccated coconut to serve
Chutney to taste
Basil for garnish

I’m crazy about a good curry! A curry is always such an exciting and exotic dish. I looked in my kitchen cupboard to get some inspiration to spice up a regular evening’s dinner to find a large tin of pineapples which motivated me to make the following dish;

Fry onions, ginger, garlic, curry powder, salt and pepper in some olive oil. Fry until brown in colour. Add the chicken pieces  and fry a bit on each side for about 5 minutes until browned. Next, add the pineapple pieces, juice from the tin, apple, milk, bay leaves and chicken stock. Cook, covered, on medium heat  for about 25-30 minutes . Add  a teaspoon  turmeric spice. Remember to cook some rice or pasta to go with your meal. White rice works best because it sucks up the curry saucyness which makes it yummy.  Right before the end, add Garam Masala spice and cook for a further 10 minutes or longer. The longer the curry is cooked, the more the chicken absorbs the curry to make it more succulent. Serve the curry on rice with chutney, banana slices and coconut on the side.

Tip: the banana can also be fried.


Homemade Ravioli

ravioliIt’s easy to make your own ravioli!

1 cup flour
pinch of salt
some pepper
2 eggs
some olive oil
150 – 200 g broccoli
half a cup feta
1 clove garlic
some rosemary spice
1 tin tomatoes for a sauce

In a mixing bowl, add the flour, salt eggs and olive oil. Knead until the dough is smooth and refrigerate, wrapped in cling film, for 30 minutes.

Meanwhile prepare the filling. Add the garlic, salt, pepper and rosemary spice to a heated pan with some olive oil. Fry for 2 minutes on medium heat. Add the finely chopped broccoli and steam, covered with a lid, for about 5 – 8 minutes. Let the filling mixture cool down a bit if you like and mix with the feta.

Get the dough from the fridge. Cut the dough in half and roll the 2 balls of dough out on a lightly floured surface.  roll out as thinly as possible!
Put teaspoon-fulls of the filling on the dough, leaving gaps in between of the same size.

When all the filling has been used – cover with the 2nd piece of dough. then, cut along each spinach and feta patch to make a square. Press down hard on the edges – use a fork to press the 2 pieces of dough tightly together.

Now, boil water in a pot. Add some salt to the water. When the water is boiling, add the ravioli squares to the water. Cook for 5 minutes or until they rise to the top to float.

Take them out with a slotted spoon. Serve hot with some tomato sauce and some grated cheese.