Chicken Curry

chic

Ingredients:

2 tbsp olive oil

3 cloves garlic, peeled and minced

1 yellow onion, peeled and chopped

a thumb of ginger, peeled and chopped finely

a thumb of turmeric, peeled and chopped

3 green chilis

3 medium potatoes, peeled and cut

1 carrot, peeled and cut

1 kg chicken thigh fillet

1 can of coconut cream

2 tbsp fish sauce

1-3 tbsp curry powder

1 tbsp coconut sugar

salt and pepper

Directions:

Heat olive oil over medium heat in a large pan.

Saute garlic, onion, and ginger until fragrant and translucent.

Add chicken fillet and cook for about 5 minutes.

Add fish sauce, turmeric and coconut cream.

Mix until all are combined. Add curry powder.

Mix until well combined. Simmer for 5 minutes.

Add potatoes and carrots. Let simmer for 15-20 mins

Add the peppers and coconut sugar and adjust taste to your liking.

Enjoy!

Chicken Pesto Cannelloni

It is something I made up. I just gathered things in the pantry and what is available in the fridge. It turned out tasting really good. The seasoning for the chicken is really good. in a different day, I made a grilled chicken with the same seasoning, I just added smoke paprika. And try to make more of the pesto cream sauce. When I made this, I didn’t make enough sauce so I just added chicken stock to cover the pasta so it will cook. If you make this, let me know what you think. Im open to suggestions and/or comments. 😀 Hope you enjoy!

Ingredients:

For the Chicken

1 tsp onion powder

2 tsp italian seasoning

1 tsp garlic powder

1 tsp salt

pepper to taste

3 chicken breast, cut in halves

For the Filling

Pan fried chicken, cut into cubes

2 cloves garlic, minced

1/2 white onion, chopped

mushrooms, chopped

smoked paprika

2 tbsp Ghee

2 tbsp flour

2 c milk

grated parmesan cheese

salt and pepper

For the Pesto Cream Sauce

2 tbsp ghee

2 cloves garlic, minced

1/2 white onions, chopped

mushrooms

2 c oat milk and more

1/4 c of homemade pesto (Basil, olive oil, parmesan cheese, pine nuts, garlic, salt and pepper)

grated parmesan cheese

For the Cannelloni

Cannelloni

the filling

the pesto cream sauce

mixed shredded cheese

pesto

parmesan cheese

chicken broth

Directions

Preheat oven to 350 deg F or 180 deg C.

Mix all the spices together and season the chicken.

Pan fry it on an iron skillet over medium high.

Set aside covered, while preparing for your sauce. And then cut it into cubes, and set aside.

On the same skillet, add Ghee and saute garlic, onions and mushrooms. cook for about 3 mins.

Sprinkle some smoked paprika and the flour. Add the milk slowly.

Add the chicken and then sprinkle with grated parmesan cheese.

Let it cool.

For the Pesto cream sauce, melt ghee in a deep dish pan.

Saute garlic, onions, and mushrooms. Sprinkle the flour.

Slowly add the milk until you reach your desired thickness.

Sprinkle with parmesan cheese. season with salt and pepper.

Using a piping bag, stuff the cannelloni with cooled filling. Arrange it in the baking dish you want to use.

Pour the sauce over the cannelloni, if you think the sauce is not enough or covering the pasta, add chicken broth.

Sprinkle cheese, and add a dollop of pesto or more. adjust it to your liking.

Put it in the oven and cook it for 30 mins.

Enjoy!