Coconut Fresh Corn pottage

Coconut Fresh Corn pottage

Serves 4

Ingredients

• 3 Corn cobs
• 8 pieces roasted Chicken breast
• 2 cloves Garlic, pinch thyme, dry Pepper, 1 cooking spoon Vegetable oil, chicken seasoning, salt to taste( mix together for seasoning the chicken)
• 11/2 cups  Coconut milk
• 1/4 cup Green peas
• 1/2 cup Carrot ( cubed)
• 1/2 cup Cabbage ( chopped )
• 11/2 cooking spoons Tomato/ Pepper mixture
• 1 medium size Onion( chopped)
• 1 tablespoon ground Crayfish
• Seasoning to taste
• Salt to taste

Instructions

1. Cut the chicken into cubes, season with the seasoning mixture in the recipe, allow to stand for about 30 minutes and roast in oven for about 25 minutes till brown
2. Grate coconut or blend and extract the juice and pour into a pot
3. Using a knife slice the kernels from the corn cob. This is the fastest way to get your kernel out.
4. Pound the corn coarsely and set aside. If you are blending make it coarse.
5. Place the coconut milk on the burner, add the tomato / pepper blend, onion, seasoning to taste, ground crayfish, chicken pieces and the drippings from the baking tray, and salt to taste. Cook for about 10 minutes
6. Add the corn, green peas and carrots and using a wooden spoon stir well into the coconut sauce. Allow to cook for about 5 minutes stirring in between to help the corn cook evenly.
7. Serve hot.

Content and Image from iqfoodplatter