Today's Recipe

Today's Featured Recipe

On this page we will feature a recipe that has been posted on Facebook or Instagram.

Stir fries are healthy, quick and easy to prepare, so it's little wonder that we love to cook them in the galley. The key to a great stir fry is to have all the prep done before you start cooking. We find stir fries a great way to use up the extra vegies at the end of the week. Todays recipe features one of my favourite proteins Duck, however if you don't like duck you can change it for anything that you love. 

"Chinese food" is the most popular food in the world, but authentic Chinese food has many differences with Western food! Here are 5 interesting and fun things you probably didn’t know about Chinese food!

#1 Chinese food has a lot of vegetables

Chinese eat way more vegetables than westerners are used to. So if you’re thinking about varying a little on your Chinese dishes, make sure you are okay with eating vegetables!

#2 Eating Bones

Chinese understand meat near the bones is by far the best, and also very nutritious. For that reason animals are usually served with the head and bones. Depending on the bones, if it’s soft enough they’d just chew it up. So you better be careful when eating that delicious fish.

#3 Chopsticks

If you’re thinking about opening a business but you’re not sure yet of what, think about a Chopstick business. China uses approximately 45 billion pairs of chopsticks a year.

#4 Moving Things

One of the things that probably are most interesting about Chinese food and you’re not likely to find it everywhere, only if you really go to China, is the variety of different things they eat. Such as insects, scorpions, snakes, rats, pig’s ears, heads, hearts, lungs and so many other things! If going to China, don’t forget to try them all out.

#5 Wait, what?

What if I say, “let’s go have some Chinese food” and take you to an ice cream shop? Or “I’ll cook some Chinese for dinner” and end up cooking pasta. Well, I’m not going crazy, it’s understood that ice cream was created in China as well as pasta.
So here's todays recipe.

Chinese Braised Duck

Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. 

In my experience, there is no fence sitting in the gherkin debate. You either love them or hate them. While Josh falls very firmly into the haters category I am a ‘can’t get enough ...... I love them with cheese I love them with meats I will just eat them straight from the bottle. One of my favourite lunches growing up was the "Ploughman's Lunch" a ploughman's lunch is not complete without pickles. Cool, briny pickles straight from the fridge are one of the simplest pleasures of summer. Quick pickling is also a brilliant solution for preserving a plethora of vegetables from the market or your garden.

Pickles taste amazing! You can pickle pretty much any veggie, not just cucumbers: tomatillos, carrots, okra, beets, peppers, turnips, avocado. So grab some veggies, vinegar, a few spices and follow this bare bones easy recipe, you can also add pickling spices such as coriander and mustard seeds, peppercorns, and a bay leaf. Always delicious, but not mandatory. Whatever tickles your pickle.

Dig out your two biggest cooking pots — one for preparing the pickled vegetables and another for the sterilising process. You'll want to use the larger pot for boiling and sealing the jars. One 2cm of water should keep the jars covered at all times. 


1 kg gherkins
1/4 cup plain salt not iodised
2 cups white vinegar
2 cups water
Pickling spice
Fresh dill

You can also add other vegetables that you fancy ... I love Sweet peppers, onions, radish and garlic in my pickle mix. 

Pickling Spice

2 tablespoons whole mustard seeds
1 tablespoon whole allspice berries
2 teaspoons whole coriander seeds
1 teaspoon red pepper flakes, or more to taste
1 teaspoon ground ginger
2 bay leaves, crumbled
2 cinnamon sticks, broken in half
6 whole cloves

Lets get Cooking

Tie Pickling Spice into a muslin cloth.

Wash, pat dry and trim the gherkins at both ends, then place them in a large clean bowl/tray, sprinkle on the salt and store in a cool place until the salt has liquidised (a few hours)

When you are ready to go, bring to the boil the water and vinegar. Once boiling add pickling spice in muslin cloth and simmer for 5 minutes.

Rinse the gherkins with boiling water, drain and then rinse again. Put the gherkins (and other vegetables of choice) into hot jars that have been sterilised and add fresh dill.
Fill the jars almost to the top with the water/vinegar liquid and run a knife around inside the jar to get rid of any air bubbles. Top up the jar with liquid until it is just overflowing and using a cloth (as the jars will be very hot) tightly screw on the lids.

Wipe down the jars and leave to cool on the bench.

Gherkins will be ready in around three weeks. Put the jar in the fridge for a few hours to cool before eating.

Get creative! Pickling provides great opportunity to play with a variety of herb, spice, and flavour combos. Blend together a few favourites to create your own pickling recipe others will envy. Just keep in mind that herbs like celery seed, turmeric, and garlic pack a heavy punch, so integrate them gingerly. Always taste your spice mixture and pickling liquid before bottling, and remember that flavours continue to age and marinate after the jars are sealed.

Carrot cake is a sweet and moist spice cake, full of cut carrots and toasted nuts, and covered in cream cheese icing. One part of the cake is that the orange flakes of cut carrot give the cake colour and texture, along with sweetness and moisture. I add ginger to my cake for that extra special boost of flavour.

The hero in this dish is the Parsley Oil. It is fresh a zesty and goes with so many different ingredients. Today I have teamed it with fresh Whiting fIllets cooked in a combination of Panko and Dukkah. Add some interest to your next breakfast, light lunch or dinner with some parsley oil.... 

Just about everyone loves a steaming hot cup of Japanese Miso soup, don't they? With a soothing and mild flavor, miso soup is light and "brothy", not the type of soup that is a meal on its own. However you can add ingredients to the traditional recipe to create some interesting menu options. 

Miso is made from fermented soybeans and is a thick paste-like substance which doesn't sound particularly delicious, but it has a great umami flavor. It's an essential ingredient for many Japanese food dishes. Miso is brownish and slightly reddish in color and tastes extremely salty and tangy on its own. Take a little bite if you're curious, but miso is not meant to be eaten plain out of the container as a condiment like hummus.

While traditional miso is usually made from soy, miso can also be made from barley, rice, or other grains. Miso can also look differently based on how long it is allowed to ferment and certain regions of Japan tend to specialize in a particular variety. Different types of miso can be used interchangeably in recipes, and as a general rule, the darker the color, the stronger the taste.

If you find the taste unpleasant, look for white or yellow miso rather than a darker brown miso. Traditional Japanese miso made from soy is gluten-free, but miso made from other grains may not be. Be sure to read the labels carefully if you follow a gluten-free diet.

Today's Recipe is using Miso Soup as our inspiration.  Using the traditional base of Miso and adding special seasonings and ingredients to bulk it up for a main meal. 

Lamb Tagine

Lamb Tagine

Serves 4 

 3 tbsp olive oil, 

 1 kg lamb meat, cut into 2cm cubes

 2 tsp paprika

 1/4 tsp ground turmeric

 1/2 tsp ground cumin

 1/4 tsp cayenne pepper

 1 tsp ground cinnamon

 1/4 tsp ground cloves

 1/2 tsp ground cardamom

 1 tsp salt
 1/2 tsp ground ginger
 1 pinch saffron
 3/4 tsp garlic powder
 3/4 tsp ground coriander
 2 medium onions, cut into 1-inch cubes
 5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
 3 cloves garlic, minced
 1 tbsp freshly grated ginger
 1 lemon, zested
 1 can homemade chicken broth 
 1 tbsp honey
 8 dried dates
 8 prunes
 8 dried apricots 
 1 tbsp cornflour (optional)
 1 tbsp water (optional)

Let's Get Cooking 

Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well.
Add the lamb to the bag, and toss around to coat well. 
Refrigerate at least 8 hours, preferably overnight.
Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. 
Return the lamb to the pot and stir in the lemon zest, prunes, dates, apricots, chicken broth, tomato paste, and honey. 
Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.

ShuttleChef cooking directions: simmer on stove for 15 minutes then place in ShuttleChef for minimum of 4 hours. 

If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes bringing the Tagine back to simmer point.

Serve with Cous Cous sprinkled with sweet paparika 

Blue Cheese Mousee topped with Sandcrab and served with fresh Fig

Blue Cheese Mousee

makes 6 100ml serves


1/2 Cup Full Cream Milk
1/2 Cup of Crumbled Blue Cheese (your choice of Blue Cheese will determine how strong the flavour)
1/2 Cup of Ricotta Cheese
125 mls of Boiling water
1 Sachet of Gelatine (non coloured or flavoured)
Lets get Cooking
Boil water and add gelatine mix with fork until Gelatine has completely dissolved. Set aside to cool. (approx 5 mins)
Combine the other ingredients with a stick mixer, blend until bubbles form.
Now that the gelatine has cooled add to cheese mixture, blend again.
Oil 6 100 ml moulds.
Pour mixture into moulds and refrigerate until set about 2 hours. Leave in fridge until required.

To Serve

I used 6 rounds of seeded sourdough toasted.
1 cup of fresh crab meat.
6 fresh figs cut into 1/2
lemon wedges and baby spinach leaves.

Chilli Jam


600 g Red capsicum, chopped
6 whole Fresh red chilli, (long), chopped
2 whole Fresh red chilli, (small), chopped
1 tbs Ginger, thinly sliced
6 clove(s) Garlic, halved
3 medium Tomato, chopped
3 cup(s) caster sugar, (660g)
3/4 cup(s) red wine vinegar, (180ml)
2 tbs fish sauce
1 tsp sea salt
1 whole fresh bay leaf

Let's get Cooking 

Using a food processor, process the capsicum, combined chilli, ginger and garlic until finely chopped. 
Transfer the mixture to a large saucepan with the tomato, sugar, vinegar, fish sauce, salt and bay leaf and bring to the boil. 
Reduce heat and simmer, uncovered, stirring occasionally, for 50 minutes.
To test if the jam is ready, place a teaspoon of jam on a chilled saucer and place in the freezer for 1 minute. 
If it’s firm and set, the jam is ready. Discard the bay leaf.

Once it’s cooked, spoon hot jam into sterilised jars and seal. Store in a cool, dark place for up to 3 months. Place in the fridge once opened. Use it as a marinade or sauce.

Tip: Chilli jam makes a great gift for cruisers ....

Preserved Lemons 

Preserved lemons are a tradition of Moroccan and Middle Eastern cookery that give a wonderfully aromatic piquancy to salsa, salads, fish, poultry or lamb.

Every home cook should know how to make preserved lemons and limes – they're the most straightforward and cheapest of all the preserves. You can make as many preserved lemons you like as they will last up to a year.    Roughly  3 will fit per (pint, mine are American) sized jar. 


5 lemons
1/4 cup salt, more if desired

Optional Safi mixture:

1 cinnamon stick
3 cloves
5 to 6 coriander seeds
3 to 4 black peppercorns
1 bay leaf
Freshly squeezed lemon juice, if necessary


Shallow bowl
Sterile mason jars
Sharp knife

Let's get Preserving 

If you wish to soften the peel, soak the lemons in lukewarm water for 3 days, changing the water daily.
Quarter the lemons from the top to within 1/2 inch of the bottom, sprinkle salt on the exposed flesh, then reshape the fruit.

Place 1 tablespoon salt on the bottom of the mason jar. 
Pack in the lemons and push them down, adding more salt, and the optional spices between layers. 
Press the lemons down to release their juices and to make room for the remaining lemons. (If the juice released from the squashed fruit does not cover them, add freshly squeezed lemon juice — not chemically produced lemon juice and not water.*) 
Leave some air space before sealing the jar.
Let the lemons ripen in a warm place, shaking the jar each day to distribute the salt and juice. 
Let ripen for 30 days. 
To use, rinse the lemons, as needed, under running water, removing and discarding the pulp, if desired — and there is no need to refrigerate after opening. 
Preserved lemons will keep up to a year, and the pickling juice can be used two or three times over the course of a year.

Tip: According to the late Michael Field, the best way to extract the maximum amount of juice from a lemon is to boil it in water for 2 or 3 minutes and allow it to cool before squeezing.

Tip: Freeze any excess lemon juice in an ice cube tray to use in drinks, sorbets, risottos or dressings.

Orange and Fennel Salad

Peak growing season for fennel is autumn and winter. However, home gardeners can also slip in a quick planting in spring for an early summer harvest. When choosing fennel, look for compact bulbs that are relatively heavy and firm. Fennel can be eaten raw, and it adds a good flavor to many dishes. It is also rich in nutrients . Today's Recipe using fennel raw to create a fresh tasting salad.

Orange and Fennel Salad 


2 tablespoons fresh orange juice
1 large fennel bulb
1 red onion sliced thinly into rings
3 teaspoons extra-virgin olive oil
3 teaspoons balsamic vinegar
160g baby rocket
3 oranges, peeled, and segmented.

Let's get Cooking

Place lemon juice in a bowl of iced water. Trim fennel, reserving one-third of a cup of the fronds. Slice fennel into thin strips with a vegetable peeler. Add to bowl.

Combine oil and vinegar in a small bowl. Place rocket, onion and orange in a large serving bowl. Drain fennel mixture.

Add fennel to salad. Drizzle dressing over. Season with salt and pepper to taste and toss to combine. Top with reserved fennel fronds to serve. 

Vietnamese Rice Paper Rolls ... 

Vietnamese Rice Paper Rolls ... 

4 Wombok leaves
1 packet Vermicelli Noodles
1 handful Bean Shoots (I use canned if out of fresh)
1 Cucumber
1 Spring onion
250 grams of Prawns or Cooked Chicken or Beef Strips (Any of the three, or you can mix them up and have a variety) if vegetarian obviously disregard this ingredient
1 Tomato (optional)
1 bunch of Coriander
1 packet Rice Paper 
Dipping Sauce see recipe below

Let's get Cooking 

Prepare vegetables, wash wombok cut into strips, wash slice cucumber into long thin strips, wash shoots, deseed and dice tomato, wash coriander, and slice onion finely set aside.
Place Vermicelli noodles in boiling water for 3 minutes, rinse & set aside
To save time you can buy buy ready cooked prawns; peeled and de-vein, slice down the middle, set aside. If not peel, de-vein and slice
Can buy a ready cooked chicken and rip into shreds, or cut chicken into strips, marinade with oyster sauce, soya sauce, garlic, honey, salt & pepper. Quickly fry for a few minutes and set aside. You can follow same method if prefer beef, fry with butter rather than oil
Boil full kettle of water, pour into large bowl, dip one rice paper into water so is wet all over and place rice paper flat onto a wet new chucks cloth
At one end put cucumber, wombok, tomato, shoots, coriander, noodles and meat of choice, roll over once, fold in ends and roll remaining till rice paper roll forms a cylinder shape.
There you have your first rice paper roll. mix it up with the veggies/salad add any other favourite veggies you may like, can add more than one meat as well. great for entrees and starters, even for lunch.

Easy Peanut Dipping Sauce


1/4 cup creamy peanut butter.
1 tbs hoisin sauce2
2 tsp soy sauce.
1 clove garlic, mashed (or about 1 teaspoon minced)
1 tsp Sriracha sauce or a chilli garlic sauce, optional for spice. (Try Our Galleys Sriracha Spice Blend, Recipe found on our Spice Blend recipe page)
1-2 tbs warm water, or more as needed.

Let's get Cooking 

Blend all ingredients together, set a side in refrigerator until ready to use.


There are countless recipes for dukkah. Just about every mixture includes nuts (most often hazelnuts, but various other kinds may be used alone or in combination), sesame seeds, coriander, and cumin. To this, a cook might add dried thyme, mint, peppercorns, or various other sweet, hot, and savory herbs and spices. Here is a recipe that we use on Our Dreamtime that never fails to satisfy. 


1 cup full almonds 

¾ cup sesame seeds

2 tablespoon coriander seeds 
2 tablespoon cumin seeds 
½ tablespoon fennel seeds 
½ teaspoon black peppercorns 
sea salt or salt to taste

Let's Get Cooking

Roast the almonds till they are lightly browned. 
Then roast the sesame seeds till they become a pale brown. Roast the coriander seeds, cumin seeds, fennel seeds, peppercorns till they become fragrant. 
Put everything in a grinder and grind till you want the desired level, slightly coarse or fine. 
Store dukkah in an air-tight container.

Pancetta Egg Tartlets


Olive oil spray

12 slices hot or mild pancetta (alternatively Bacon)

350g wedge fresh ricotta cheese

2/3 cup finely grated parmesan cheese

1/4 cup finely chopped parsley

1/4 cup finely chopped chives

1 tbs of Dried Mixed herbs

12 small eggs, eggs can be larger depending on the size of your muffin cases.

Salt and ground black pepper, to taste

Let's get Cooking

Lightly spray a 12 hole muffin pan with oil. 

Carefully line each hole with pancetta.

Combine ricotta, parmesan, parsley, chives in a small bowl, season generously with black pepper.

Spoon ricotta mixture into the pancetta, pressing down firmly. They should half fill the cases.

Gently crack an egg into a cup and then pour each into the prepared muffin cases.

Bake at 180°C for 20 minutes, until edges are golden and eggs are set.

Cool for 2 minutes in the pan, then remove tarts to a cooling rack. 

Serve tarts warm, or at room temperature, garnished with extra chives if desired.

Blueberry and Apple Pies

Blueberries shine in this pie! Making a pie is the perfect way to celebrate the brief blueberry season in summer. If fresh blueberries are unavailable, however, use frozen blueberries. I love the taste of mouth watering Fresh Blueberry Pie! Yum! This blueberry and Apple pie is probably the best I have ever tasted. I hope you will enjoy it, too! Recipe 👇

Makes 1 large or 6 small


125 grams unsalted butter
1/2 cup caster sugar
1 egg
1 tsp vanilla essence
1 cup self-raising flour
2/3 cup plain flour


1 large Granny Smith apples, peeled, cored, diced
1 tsp finely grated lemon rind
1/3 cup caster sugar
1/4 cup water
300g blueberries
2 tbs of Caramelised Balsamic vinegar

To Serve

2 tablespoons icing sugars 
Pouring cream or vanilla custard, to serve

Let's get Cooking

To make the filling, place the apple, lemon rind, sugar, balsamic vinegar and water in a saucepan over low heat. 
Cover and simmer for 10 minutes or until apple is soft. 
Add the blueberries and simmer for 1 minute. 
Set aside to cool.

Meanwhile to make the pastry, beat the butter and caster sugar in a bowl until pale and creamy. 
Beat in the egg and vanilla. 
Sift the combined flour over the butter mixture and stir to combine. 
Turn onto a lightly floured surface and knead until smooth. 
Wrap dough in plastic wrap. 
Place both dough portions in the fridge for 30 minutes to rest.
Preheat oven to 180ºC. 
Roll out the dough portion on a lightly floured surface until about 1 cm thick
Grease and flour your tins ... I used 6 x flan tin you could use a round 20cm springform pan. 
Cut the pastry into two for 1 pie or into 12 for 6 x flan tray.
Line the pie tins with the pastry leaving about .5 cm overlapping the top.

Strain the filling through muslin to remove any excess moisture and transfer to the prepared flan tins.
Now top the pies with remaining pastry, press the base and top together around edges and trim. 
Spike the top of pies for air vent.
Bake for 30 minutes. 
Set aside in the pan for 10 minutes to cool. 

To serve
Dust with icing sugar.
Serve warm with cream or custard.

Sicilian Eggs

This is one on Our Galley's favourite dishes. We love to serve this when we have guests onboard for breakfast. To dip crusty bread into this beautiful rich tomato sauce with the egg yolks running through takes us right back to the sensational island of Sicily.

Sicilian Eggs 
serves 4


1 tbsp olive oil
1 medium onion, finely chopped
4 cloves garlic, coarsely chopped
2 jalapenos, seeded and finely chopped
1 large ripe tomato diced
2 Chorizo sausages coarsely chopped
1 can chickpeas, drained
2 tsp smoked paprika
1 tsp ground cumin
2 tbs Garlic and Herb Spice blend. (See our spice blend recipes)
1 can of canned tomatoes, 
salt and freshly ground black pepper
1 cup coarsely crumbled feta
4 large eggs (I used duck eggs)
1 tbs chopped flat-leaf parsley

Let's get Cooking

Preheat oven to 260C 
Heat oil in a large ovenproof skillet over medium-high heat.  
Add onion, garlic, tomato, and jalapenos, stirring occasionally, until onion is soft, about 5 minutes.  
Add in the chorizo 
Cover pan and allow to cook about 3 minutes.  
Add chickpeas, paprika, and cumin and Herb Blend and cook for 2 minutes longer.
Add can of tomatoes and their juices.  
Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens slightly, about 15 minutes.  
Season to taste with salt and pepper.
If serving to a large group, sprinkle feta evenly over sauce.  
Crack eggs one at a time and place over sauce, evenly apart.  
Transfer skillet to oven and bake until whites are just set but yolks are still runny, 7-10 minutes.  
Serve in pan with fresh soughdough toast for dunking and scooping
Garnish with parsley..
Alternate Serving suggestion
Put the tomato chickpea sauce into individual ramekins, topped crumbled feta and brake the eggs over the top.  
transferred the ramekin to the oven and baked for 7-10 minutes as per the previous instructions.  
makes for a great presentation for breakfast guests.

Apricot and Chickpea Chicken

a family favourite with a modern twist

Apricot and Chickpea Chicken

serves 4

2 onions, sliced
600g chicken breast fillets, cut into chunks
12 Dried apricots (soak in some stock until plump)
1 can of Chickpeas (rinsed)
1 cup chicken or vegetable stock
2 heaped tbs whole fruit apricot jam
2 tbs of Nomad Spice Blend (see Our Galleys Spice page for recipe) Spice Recipes
a good grind of black pepper

Serve with Cous Cous

Let's get Cooking 

Sauté the onion over a medium heat in a little olive oil until softened.
Add the chicken and brown on both sides.  
This should take about 5 minutes.
Mix the Nomad Spice blend into stock. 
Pour in the stock and deglaze the pan, allowing all the caramelised pan juices to combine with the stock.
Add the apricots and chickpeas. Simmer for about 2  minutes or until the chicken is cooked through.
Add the whole fruit apricot jam as well as a good grind of pepper then mix through.
Taste your sauce and adjust where necessary to your palate – adding a touch more stock or jam if necessary. 
Your apricot sauce should be lovely thick, tasty and glossy.
Serve over Cous Cous

Cranberry and Mojito Muffins

These are a great adult twist to your normal Cranberry Muffin

Cranberry Mojito Muffins

makes 12


3 cups flour
2 tbsp baking powder
½ tsp salt
½ cup butter (softened)
½ cup sugar
Mojito Sugar (1 tbs of Rum Essence, 2 tbs of Lime juice, 1/4 cup of castor Sugar mixed well)
1 cup coconut milk
2 eggs
1 cup dried cranberries
1 tsp lime zest + extra for serving.

Lets get Cooking

Preheat the oven to 180°

Line your 12 Muffin Cases

In a small bowl combine the flour, baking powder and salt

In a large bowl combine the butter and sugars.

Using an electric hand mixer, combine the butter and sugars. 
Add the coconut milk and egg, combine well. 
Add the flour mixture.
Once the batter is well mixed, hand mix in the cranberries and lime zest.

Mix together then spoon the muffin batter into lined muffin tins. 

Bake for 25-30 minutes.

Dust with icing sugar and lemon zest. Serve warm with fresh whipped cream

15 Minute Quick and Easy Chicken Stirfry

Sometimes we just need to get dinner on the table. This a quick recipe for those times. you can marinate the chicken in advance to make the process quicker when the time comes. Its also a great recipe for using up the end of the weeks vegetables, use what ever is in the fridge.

Serves four with rice


500 grams chicken cut into strips
5 cups of vegetables chopped roughly (use what ever you have)
1 onion chopped into wedges
4 tbs of toasted sesame seeds

4 tbs of Kepcap Manis
1/4 tsp of Fish Sauce
3 tbs of Oyster Sauce

Let's get Cooking

Combine all marinate ingredients and mix well. 
Place Chicken in marinate and mix well leave while you chop vegetables. 
Heat wok to hot add chicken and all of the marinated. 
Cook for five minutes turning chicken constantly so it doesn't stick. 
Add onion and cook for 2 minutes.
Add vegetables turn wok heat done, cover with lid and let vegetables cook through for 5 minutes.
Serve with steamed rice in bowls and sprinkle sesame seeds over.

Mango Chicken Curry

if you haven't tried mango curry before you don't know what your missing.
This is an easy recipe that we love especially when the market is full of new season mangos....

On this page we will feature a recipe that has been posted on Facebook or Instagram

Mango Chicken Curry

Serves 4

2 mangos diced and puréed
1 tbs olive oil
1kg chicken breast or thigh fillets, sliced
1 brown onion, sliced
2 garlic clove, crushed
1 tsp finely grated ginger
2 tbs of Curry Powder
400ml can coconut milk or for the calorie count 1 can of evaporated milk with 2 tsp of coconut essence
To serve
Steamed basmati rice
Steamed vegetables
Lime wedges
1/3 cup coriander leaves, to serve

Let's Get Cooking
Place the mango in a blender and blend until pureed.
Heat half the oil in a large frying pan over medium heat. Cook the chicken in batches for 5 minutes or until browned. Remove to a plate.
Heat remaining oil in the same pan over medium-low heat. Add onion and cook for 3 mins. Add garlic and ginger and cook for a further 2 mins. Add Bengal Curry Mix and cook stirring for 2 mins or until aromatic. Stir in coconut milk and pureed mango. Bring to the boil. Add chicken. Reduce heat to low and cook covered for 20 mins or until chicken is cooked through.
Serve curry with steamed basmati rice, vegetables, lime wedges and topped with extra coriander leaves.


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