A delicious chicken curry using Cocavo Coriander, Lime & Ginger and Mel's Tandoori Chicken Paste
- 500 gms Chicken Thigh meat Boned
- 1 tbsp Cocavo Coriander, Lime & Ginger
- 1 each Brown Onion Diced
- 1 tsp Grated Ginger
- 1 tsp Chopped Garlic
- 1 pkt Mel's Gourmet Tandoori Marinade
- 200 ml Coconut Cream
Dice the chicken thighs into large cubes, add 1 packet of Mel's Tandoori Chicken Marinade, mix well, cover & refrigerate for at least 30 minutes.
Heat the Cocavo Oil in a frying pan or wok, add the chopped onion and saute until the onion is just cooked.
Add the ginger & garlic to the cooked onions and continue to saute for 2 minutes.
Add the marinated chicken thigh meat to the onion, garlic & ginger and cook until the chicken starts to brown. Keep the meat moving to avoid the marinade from burning.
Once the chicken is browned, add the coconut cream, stir through the chicken, cover and simmer on a low heat until the chicken is cooked through.
Serve with steamed white or brown rice and garnish with fresh coriander.
To spice up your rice, we recommend stirring about 1 teaspoon of Cocavo Chilli & Lime through the hot cooked rice.
This hardy, flavorful lentil stew is very nutritious and filling. Even my kids love it, which is surprising because they are picky. It is both vegan and gluten-free, so just about everyone can enjoy it. I like to spice mine up with garlic-chile sauce on the side. If you don't grow your own tomatoes, ripe ones can be hard to find. Ask your local produce grocer to set aside their damaged and overripe tomatoes for you when they restock and you can get them for a bargain.
- 2 cups Quinoa
- 3 1/2 cups Water
- 1 tbsp Salt
- 2 tbsp Cocavo Light
- 1 small Onion
- 3 tbsp Curry Powder
- 6 cloves Garlic, minced
- 5 large Tomatoes, chopped
- 1 can Coconut milk
- 1 tbsp Molasses
- 1/4 cup Coconut powder
- 1 4inch Cinnamon stick
- 2 tbsp Cocavo Coriander
- 2 cups Red lentils
- salt and pepper to taste
Soak the quinoa in a bowl filled with cold water for 5 minutes, then drain using a fine mesh strainer, and rinse with running water. Set the strainer aside so the quinoa can drain, then bring 3 1/2 cups of water and 1 tablespoon of salt to a boil in a saucepan. Stir in the quinoa, cover, and reduce the heat to medium-low. Simmer until the quinoa has absorbed the liquid and is tender, about 15 minutes. Set aside, and keep warm.
Melt the coconut oil in a large saucepan over medium heat. Add the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes, and cook for 5 minutes more. Pour in the water and coconut milk, and add the molasses, coconut powder, cinnamon, curry powder, and ground coriander. Bring to a simmer over medium-high heat, then stir in the lentils, and cook until just tender, 10 to 15 minutes. Stir frequently as the lentils cook to keep them from sticking. Be careful not to overcook them, as they will quickly loose shape and become a paste.
Once the lentils are done, season to taste with salt and pepper, and stir in the chopped cilantro. Serve the lentil stew over a bed of quinoa.