Chicken Coconut Curry

Last month, one fine morning I received an email to review a product. The email said that their company produces organic beverages and would like me to review their organic coconut water- COCOZIA. It had just been two months that I have started blogging, so I was a bit skeptical. I took good two days to decide whether the email is real (and not spam) and whether I want to do it (if it's real). What I was thinking was whether I can actually review a product. But then I thought, I have grown up drinking coconut water straight from a coconut. I know the REAL thing. Oh yeah, I can review coconut water. Bring it on.

In two days, I received a box containing 12 cases of coconut water. The package said "organic" and "no preservatives". I like the "no preservatives" part. Since I came to US from India, I have tried numerous coconut water products and was never quite satisfied. That was all because of their chemical taste from preservatives. Specially the flavored coconut waters. Those are just disgusting. I don't want to say disgusting, but yes, they are disgusting. See, now I have said it three times.

Opened one case right away. You know what, this one doesn't have that chemical taste. Took a few more sips. This one actually tastes quite like the real thing. Some more sips. It could be little sweeter. But you know what, when you buy a green coconut it's not always sweet. Only when it starts to ripen, the water gets sweeter. Another few sips. This one is really good. I like it. But (there is always a but) it is a little expensive compared to the others that are available. I just checked the price and it is $29 for a pack of 12 cases on Amazon. 

I love to drink and cook with coconut water. Today however I haven't used coconut water in this recipe but you can definitely use COCOZIA in it. 

Sometimes, many who are not comfortable with spicy or hot curries think that they can't enjoy Indian  restaurant food because it is always spicy. I had to prove this wrong to one of my colleagues. I took him to an Indian restaurant and chose few non-spicy food from the menu. He was very surprised and happy at the end of his meal. Yes, I proved my point (pumping fist into the air!). So, what I chose for the entree was Coconut chicken! Here is my homemade version. And might I add, it's better than the restaurant.

Chicken Coconut Curry (today's foodie alliteration): you need (for 3-4 servings)

1.5 lb boneless skinless chicken, (breast or thighs) cut into small bite size pieces. [I have used chicken breasts here.]

3 tablespoon vegetable or canola or coconut oil

1 medium yellow onion, chopped

1 medium tomato, chopped

1½ tablespoon fresh ginger paste

1 teaspoon fresh garlic paste

1½ teaspoon of cumin powder

½ teaspoon cayenne pepper (use less or more)

¼ teaspoon turmeric

½ teaspoon sugar

1 13.5 fl. oz can of Goya coconut milk

Salt for seasoning

Coconut water (optional)

How:

Heat a medium pan on medium heat with oil.

Add the onions and fry till pink. Add the ginger, garlic, cumin, cayenne and turmeric. Mix the spices with the onion and cook till the raw smell of ginger and garlic is almost gone.

Add the chicken pieces. Add salt for seasoning.  Mix and cook till the chicken is half cooked and the raw smell of spices is completely gone. 

Add the chopped tomato and cook till the tomato is soft and integrated with the spices. 

Then add the coconut milk and sugar. Taste for salt. Add more cayenne pepper if you like, but I prefer this curry to be mild. 

Simmer for 10 min or till the chicken is cooked completely and the gravy thickens.

You may add coconut water to thin out the curry to your desired consistency.

Serve hot with rice or bread.

Note: You may also add ¼ cup thawed fresh shredded coconut at the end to the gravy.

Coconut Cabbage

As much as I love to enjoy cabbage the usual style (bengali style) with green peas and tomato, sometimes I do like to enjoy cabbage differently. And here is a simple and fantastic different style!!

I learnt this recipe from my mom. And it taste quite like hers too!! I am so content with myself :)

Do you know that cabbage has the fewest calories and the least fat of all vegetables? It's a must for anyone trying to lose some weight. Well, for me, in the constant war between food and weight loss, food has always won! So, it's nice to have them both on the same side once in a while.

Cabbage has a strong flavor and with a few spices, it can turn out great! This one has only mustard seeds, cumin seeds, ginger and coconut. That's it. Isn't that simple?

Here is the full list and the method:

Ingredients:

Half a head of a cabbage thinly sliced as shown in picture above [about 6 cups]

½ tbsp cumin seeds

½ tsp mustard seeds

1½ tbsp fresh ginger paste

2 green chills [Can substitute with chili powder]

⅓ cup shredded coconut thawed [I buy frozen shredded coconut from the freezer section of an indian grocery store. Frozen coconut has more sweetness and taste compared to dried coconut that are found on the shelves]

Oil for cooking

Salt

½ tbsp sugar [adjust according to your taste]

Method:

Thinly slice or grate half of a medium sized cabbage head.

Heat oil in a pan. Add the green chills. Add the cumin seeds and the mustard seeds. Wait till they are fragrant and the mustard seeds crack. Add the ginger paste and fry.

When the raw flavor of ginger is gone and fried nice, add only ⅓ of your sliced cabbage. DO NOT ADD SALT. Turn the heat to high and fry the cabbage with constant stirring. When the cabbage is soft, add another ⅓ of the cabbage and stir. After another 2 min add the rest of the cabbage. Not all of the cabbage is added in the beginning to prevent release of water from the cabbage so that it can be stir fried nicely. 

Now add salt.

Add shredded coconut. Since coconut is already sweet, add sugar to the dish accordingly.

If you want the preparation to be spicy, add red chili powder. [I like this a little sweet and hot]

Since the cabbage is very thinly sliced, it will be cooked by now completely. There is no need to add water to this preparation.

Take it off heat and serve with rice/ indian bread (roti).