77. Coconut Sauce

Ingredients:

2 whole coconuts - grated

4 cups chicken broth

1 cup milk

2 Tbs cornstarch/ wheat flour

1 coconut water

2 Tbs butter

1 green pepper – cubed cut

1 garlic clove, chopped

1 tsp fresh ginger, chopped

1 tsp curry powder

½ tsp turmeric powder

Chopped dhania/cilantro

Method

1. Place coconut in a pan, add milk, broth, and salt. Bring it to the boil, then add coconut water and simmer for 5 minutes.

2. Strain the liquid by pressing the coconut through the strainer or use coconut milk from the can.

3. Return to the boil and add the cornstarch for binding.

4. Melt butter in a saucepan. Add all the remaining ingredients except dhania/cilantro.

5. Finally, add the coconut cream, bring to the boil and taste. If necessary, combine more cornstarch to thicken.

76. Roasted Chicken

Recipe

500g chicken breasts
5 big potatoes
400g Mixed vegetables ( peas & broccoli)
1 cup balsamic vinegar
1 tsp ground thyme
1 tsp chili powder
1 tsp rosemary
2 tsp honey
3 tbsp cooking oil
1 tsp salt and pepper

Method

1. Preheat oven to 425 Degrees Fahrenheit.

2. Wash and cut the potatoes into small quarters and place them on a baking sheet. Apply/spray cooking oil, season with salt and pepper. Put in the oven for 20 minutes.

3. Mix all the ingredients in a bowl except the chicken and the mixed vegetables.

4. Add the chicken in the bowl and mix with marinade. Set aside.

5. After 20 minutes, take out the potatoes from the oven and then add the mixed vegetables and the chicken. Pour the rest of the marinade on top of the veggies, potatoes and the chicken.

6. Cook for 45 minutes or until done ✅  Serve.

Bon Appetit