Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Coconut Chicken Curry March 19, 2017

I do love a nice hot spicy curry but now and then I just like a mild curry, if mild but still tasty is what you’re looking for, this is it.

 

Serves 4

 

Ingredients

 

4 chicken breasts, cut into mouth-sizes pieces

2 1/2 tsp mild curry powder

1 tsp salt

1/2 tsp black pepper

2 Tbsp coconut oil

1 medium onion, chopped

1 (14oz) tin coconut milk

2 1/2” piece fresh ginger, peeled

4 cloves garlic

1 tsp cumin

1 tsp turmeric

1 1/2 tsp coarse grain mustard

5oz spinach (I used the frozen type)

 

Method

 

Toss the chicken with curry powder, cumin, turmeric, salt, and pepper in a medium bowl.

Heat the oil in a large frying pan. Add onion and cook, stirring, until softened, about 2 minutes.

Purée coconut milk, ginger, and garlic in a blender until very smooth.

Add chicken including any excess powder from the bowl and coconut milk mixture to pan along with the mustard and cook, tossing occasionally, until chicken is cooked through and sauce has thickened, approx 10-15 minutes.

Fold spinach into chicken mixture and cook until wilted.

Serve on a bed of rice along with naan bread.

 

 

 

Coconut Oil Scones February 21, 2016

Filed under: Coconut milk,Coconut Oil,Self Raising Flour — dogsmum @ 4:39 pm
Tags: , ,

Scone

Scones are easy to make, but these coconut oil scones are even easier and they only have a hint of coconut flavour to them.

 

Ingredients

 

300g self raising flour

55g coconut oil

175ml coconut milk

Makes 8

 

Method

 

Preheat oven to 180C/gas 4-5. Line a baking sheet with baking parchment.

Place the flour and coconut oil in a bowl and use your hands to combine till you have a breadcrumb consistency.

Slowly add the milk. Avoid over mixing as this what makes them tough and we want light and fluffy scones.

Once combined roll out onto a lightly dusted surface and cut out circles.

Place your scones on a baking sheet and bake for 10 minutes. They will be pale so check the underneath has browned slightly.

Remove from the oven and allow to cool a little before smothering with jam.

 

No Bake Orange Cream Tart with Berries September 15, 2014

Orange cream tart

You can use whatever fruit is in season for this tart and whatever flavour extract you prefer in the cream base (experiment)

 

Ingredients for the base

 

15 digestive biscuits

2 Tbsp caster sugar

Pinch of salt

10 Tbsp butter, room temperature

 

Ingredients for the filling

 

2 tins coconut milk, refrigerated overnight

3/4 cup icing sugar

5 tsp orange extract

1/2 pint raspberries

1/2 pint blueberries

 

Method

 

In a food processor blend the biscuits, sugar and salt until it’s very fine.

Add the butter, in pieces and pulse until a crumbly dough forms.

Tip the dough into a 23cm tart tin with removable base, press the dough into and up the sides of the tin then refrigerate for at least an hour.

Scoop the white layer of milk fat off the top of each tin of coconut milk into a large mixing bowl.

Cream the milk fat, icing sugar and orange extract with an electric mixer on high speed until light and fluffy.

Spoon the cream mixture onto the base and refrigerate until ready to use. It will keep up to 3 days in the refrigerator.

Top with the berries just before serving.

 

 

 

Coconut Cupcakes with Pink Vanilla Buttercream August 19, 2012

If coconut is your thing, these are going to be your ideal cupcake. Filled with coconut, topped with a delicate pink icing..a sweet treat in cupcake form.

 

Ingredients

 

110g butter, at room temperature

180g caster sugar

2 large eggs, at room temperature

1/2 tsp vanilla extract

1/2 tsp almond extract (optional)

125g self raising flour, sifted

120g plain flour, sifted

125ml coconut milk

25g sweetened desiccated coconut

 

To decorate

 

1 batch of Vanilla Buttercream Icing, coloured pale pink

Tbsp desiccated coconut

 

Method

 

Preheat oven to 180C/gas mark 4 and line a 12 hole muffin tray with paper cupcases.

In a large bowl cream the butter and sugar until pale and smooth. Add the eggs, one at a time, mixing for a few minutes after each addition and adding the vanilla and almond extract at the end.

Combine the two flours in a separate bowl. Add one-third of the flours to the creamed mixture and beat well. Pour in one-third of the coconut milk and beat again. Repeat these steps until all the flour and milk have been added. Fold in the desiccated coconut with a metal spoon.

Carefully spoon the mixture into the cupcake cases, filling them to about two-thirds full. Bake for about 25 minutes until slightly raised and golden brown.

Remove from the oven and leave in the tins for about 10 minutes before transferring to a wire rack to cool completely.

Once they are completely cool, ice with the pink-tinted vanilla buttercream and sprinkle with desiccated coconut.

 

 
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