Cooking with Peachy

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Difficulty:

Preparation time: 40′

Servings: 4-6

Calories per serving: 415 kcal

Ingredients:

• Chicken wings – 1 kg (2.2 lbs.)
• Shrimp paste* (sautéed) – 2 tbsp.
• Coconut milk* – 400 ml (13.53 fl. oz.)
• Sambal / chili paste -  1/2 tsp.
• Onion – 1 large PC.
• Garlic – 5 cloves
• Fresh tomatoes – 2 large PCs.
• Ginger powder – 1/2 tsp.
• Black pepper powder – 1/4 tsp.
• Salt – 1 tsp.
• Olive oil – 1 tbsp.

Procedure:

1. Season the chicken with the salt, black pepper and ginger powder.
2. Heat well a large pan or wok, add the olive oil, chicken and stir occasionally until golden brown.
3. Add the onion in slices, garlic in flakes, cubed tomatoes, shrimp paste, sambal then lower the heat, stir well and let simmer with the lid until the tomatoes are melt and adjust temperature to medium heat.
4. After 15 min add the coconut milk and simmer for additional 10 minutes before to serve.

* Available in international food stores

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Difficulty: 

Preparation time: 20′

Servings: 4

Calories per serving: 260 kcal

Ingredients:

Procedure:

1. Season the chicken with salt and black pepper powder.
2. Heat the sesame oil in a pan or Wok and then add the ginger and stir for 1 minute.
3. Add the garlic, stir for another minute and then add the sesame seeds.
4. After 30 seconds add the chicken, oyster sauce, chili paste and stir.
5. Allow to cook the chicken for 15 minutes or until done.

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Difficulty:

Preparation time: 1h 30′

Servings: 8

Calories per serving: 470 kcal

Ingredients for the marinade:

• Chicken breast – 1 kg
• Yoghurt – 1 cup
• Lemon juice – 1/4 cup
• Onion – 2 PCs.
• Butter – 50 gr
• Garlic – 4 cloves
• Ginger powder – 1 tsp.
• Chili powder – 1/2 tsp.
• Garam Masala – 3 tsp.
• Annatto powder – 3 tsp. (natural red food colouring)
• Olive oil – 4 tbsp.

Ingredients for the gravy:

• Tomato sauce – 500 ml
• Sour cream – 1 cup
• Cream – 1 cup
• Butter – 100 gr
• Ginger powder – 1 tsp.
• Garam Masala – 1 1/2 tsp.
• Brown sugar – 2 tsp.
• Lemon juice – 2 tbsp.
• Cumin seeds – 1 tsp. (ground)
• Salt – 1 tsp.

Procedure:

1. Marinate the chicken with the lemon juice, salt, ginger powder and Garam Masala.
2. Add the chili powder and mix with a wooden ladle.
3. Slice the onion and process it finely with the yoghurt, garlic and Annatto powder.
4. Add the mixture to the chicken, mix well and let marinate for 1 hour.
5. Heat the olive oil in a large pan or a Wok and melt in the butter (50 gr).
6. Drain the chicken from the marinade and fry for 5-6 minutes or until nicely golden brown.
7. Using the same pan or Wok, add the remaining 100 gr of butter, cumin, garam masala, ginger powder, brown sugar, lemon juice, salt, sour cream, cream and tomato sauce.
8. Once the sauce starts boiling add the chicken and simmer for 7 minutes.

Difficulty:

Preparation time: 3h 30′

Servings: 4

Calories per serving: 420 kcal

INGREDIENTS:

• WHOLE CHICKEN – 1 kg
• TAMARIND PURÉE- 1 cup
• BROWN SUGAR – 8 tsp.
• ONION – 1 PC. (large size)
• LEMONGRASS – 3 stems (minced)
• GARLIC CLOVES – 4 PCs.
• CORIANDER SEEDS – 1 tbsp. (ground)
• LIME KAFFIR LEAVES – 6 PCs. (shredded)
• BLACK PEPPER – 1/4 tsp. (ground)
• SALT – 1 tsp.

PROCEDURE:

1. Blend together the lemongrass, lime Kaffir leaves and garlic.
2. Add the onion and blend again to a smooth paste.
3. Add the tamarind purée and blend until smooth.
4. Tranfer the mixture into a large sized bowl and then add the sugar, coriander, black pepper and salt
5. Mix altogether and then place the chicken inside
6. Massage the chicken skin and let it marinate for 2 hours, flipping it over once in a while.
7. Pre-heat oven at 200°C, place the chicken within the marinade in a baking layer and cook for 1 hour or until done.

Difficulty:  

Preparation time: 40′

Servings: 6

Calories per serving:  300 Kcal