Today's Recipe

Today's Featured Recipe

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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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Some of my recipes feature YIAH Spice Blend products.
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