Ramadan Special: Quick and Easy Meals
These recipes will show how much you care
During Ramadan, many Muslims will spend their days fasting. When dusk falls, however, it is common to find most households preparing meals to break their fast. Well, it is safe to say that home cooking always hits the right spot!
Be as it may, more often than not some rely on restaurant meals and ready-to-eat food.
If you love the idea of having home-cooked meals for Iftar after a hectic day at work and want to spend a little less time in the kitchen, you have flipped to the right page!
Food is a way to bring togetherness to the table and what better way to do so with some homemade chicken curry and a refreshing beverage? The recipes below are simple enough that anyone can make it at home. Try it out and let us know!
- 2 tbsp sunflower oil
- 2 cups water
- ½ cup coconut milk
- 250g chicken curry powder
- 2 potatoes, peeled and cut into chunks
- 4 shallots, peeled and thinly sliced
- 1 kg chicken, washed and cut according to preference
- 1 sprig of curry leaves
- bay leaf (optional)
- 1 cinnamon stick
- star anise
- cardamom pods
- Heat up a pot and add the oil.
- Add in the spices and curry leaves. Cook until aromatic.
- Sauté sliced shallots for two minutes or until light brown.
- Add the curry paste into the pot and stir until aromatic.
- Next, include the potatoes and chicken. Stir for a minute before adding water.
- Cover the pot and lower the heat to medium.
- Bring the curry to a boil then lower the heat and allow it to simmer for 20 minutes or until both the chicken and potatoes are tender.
- Add the coconut milk and let it simmer for another 10 minutes.
- We recommend serving this dish with rice or naan bread.
Note: Alternatively, you can cook this curry a day ahead. This cooking method amplifies the flavour and ensures that the chicken meat is really tender.
- ½ lemon, thinly sliced
- 2 cups fresh mango, pureed
- ½ cup fresh lemon Juice
- ½ cup sugar (add according to taste) *you can substitute it with honey or omit it entirely
- 2 ½ cups water (add more or less if necessary) A handful of ice cubes
- Fresh Mint leaves for garnish
- In a pitcher, combine mango puree, lemon juice and 2 cups of water. Stir well.
- If you’re using sugar, in a medium saucepan combine sugar and water. Bring to a boil or until sugar has dissolved. Stir and keep aside to cool.
- Subsequently, add the sugar syrup into the pitcher and stir well.
- Add the sliced lemon before chilling it in the refrigerator.
- Before serving, add some ice cubes in a glass, pour in the chilled mango lemonade and garnish with fresh mint leaves.
Sources: BBC Food