#Banting Coconut Chicken Bites

You know, the thing I enjoy about Banting, is that it really let’s you be creative. You can use all the delicious things you want: bacon, butter, cream, etc. and nothing needs to be steamed or tasteless – bleh. {Just make sure you use the right fats!}

Anyways, so these chicken bites are my adaptation from The Real Meal Revolution’s coconut fish bites.

They’re just the thing for a light lunch or a snack, or as an appetizer.
Also a goodie for lunch boxes!

You will need:

Boneless chicken breasts, cut into strips
Desiccated coconut
2 eggs, beaten
Coconut oil for frying
Curried mayo
Freshly ground Himalayan pink salt

You will need to use about 2 tbs coconut oil to shallow fry the chicken.
Season the chicken strips with salt and let it sit for a few minutes while you prep the mayo.
Heat the oil, then dip the chicken strips in the egg and then the coconut. Fry over medium heat until both sides are a nice golden brown.

Serve with the curried mayo and a small herb salad. You could also make a fab fresh salsa:
Diced papaya
Diced green pepper
Diced tomato
Diced red onion
Olive oil
Red wine vinegar
Small diced red chili {optional}

Enjoy! X


Very Most Delicious Chicken Curry

Oh {head wiggling} here is my recipe for the very most delicious chicken curry {more head wiggling}…

Hehe, if you’ve ever been to India, you’ll get this… If not, it’s time to visit India!

We spent a year and a half in India and like I’ve said before, the curries we get here in SA, and most probably anywhere else outside of India, are not the same as you’d find in India. Yes sure, you’ll get your butter chicken anywhere in the world, as well as the touristy spots in India, but even then it’s not quite the same.
Nevertheless, the food you would eat at people’s homes or tiny authentic, local ‘restaurants’ or ‘dhabas’ were always the best! You can taste all the different spices and everything is always made with only the freshest ingredients. The dishes were also never extremely hot & spicy, just the right amount of chilies were used.

You’ll notice my curry doesn’t look creamy, even though I used coconut cream. This is just to give it a bit of a coconut flavour, nothing too overpowering.


You will need:
1 whole chicken, broken down into pieces {use everything, even the leftover carcass bit, as this adds to the flavour and nutrition}
1 onion, chopped
Yellow mustard seeds {1 tsp}
Whole coriander seeds {1tbs}
Curry powder {masala powder, includes turmeric} {2 tbs}
Black onion seeds {kalonji} {1 tsp}
Green cardamom seeds {3, bashed to open up the seed}
Garlic {3 cloves, chopped}
Ginger {thumb sized piece, chopped}
Tomato paste {2 tbs}
Chopped canned tomatoes {1 tin}
Coconut cream {3 tbs}
Fresh coriander to sprinkle on top
Chicken stock {1 cup}
Olive oil
1 large sweet potato, diced

Start by sautéing the onions in butter and olive oil {you could also use coconut oil} in a large pot. Add all the spices and fry until fragrant.
Salt the chicken and add all the pieces to brown. Once the chicken has browned, remove it and the onion & spice mixture and set aside.
In the same pot, caramelise the tomato paste and add the tinned tomatoes to form a rich tomato sauce.
Return the chicken, onions and spices and add the stock and sweet potato.
Season with salt and let it all simmer away for about 50 minutes until the chicken is cooked.

Sprinkle with fresh coriander {use the stems and leaves!} and serve.

You’ll be rewarded with a very tasty, delicious chicken curry packed with flavour. If you want it a bit hotter, just add a small red birds eye chili, sliced lengthways.
The broth is so healthy and tasty and will do just the trick to keep the flu at bay.
Enjoy! X


Light, crispy & super-tasty coconut fish with curried mayo

From the the Real Meal Revolution – a definite winner!

I’ve never really been one for crumbed and fried stuff, they always just seem to taste of oil & breadcrumbs, but then I saw this recipe from my current favourite book and decided to try it out.
Well, it’s deeelish! Using desiccated coconut instead of breadcrumbs and butter or coconut oil instead of sunflower oil makes all the difference.
You have to use a good quality fish though, as the fish is the hero of the dish, there’s no masking the flavour with breadcrumbs and other nasties.
With it’s pure and bold flavours, I can easily imagine eating this dish somewhere in the south of India or the Caribbean…

You will need:
White fish, cut into strips {I used fresh hake fillets from Woolworths, cleaned and deboned – skin on – I know, how lazy of me..!}
2 eggs, lightly beaten
Desiccated coconut
Coconut oil or butter for frying {I used butter}

Very simple – just dip the fish strips in the egg, then coconut, then fry until golden and just cooked. There’s nothing worse than overcooked, rubbery fish!

For the curried mayo:
1 onion, diced
1 tsp curry powder
1 thumb sized piece of ginger, peeled and finely chopped
2 cloves of garlic, finely chopped
Sauté the onion in butter and add curry powder, garlic & ginger. Sauté until the onion is soft and fragrant.
Add to a few dollops of full-fat mayo and blitz with a stick blender.

Voilà – all done! Serve with a nice refreshing salad and a wedge of lemon.