Ingredients:

3 large carrots (washed & grated)

4 large red bell peppers (tattasai) grated

2 chopped onions 

2 chopped spring onions 

Fried or grilled fish (optional)

1 stock cube

Salt to taste 

1 tsp Asmie's Kitchen curry powder 

1 tsp Asmie's Kitchen Mixed Spices 

1/4 tsp ground fennel seeds 

5 tbsps oil 

Method 

Heat the oil in a pan and add the chopped red bell peppers, onions and spring onions with salt, stock cube and spices. Stir till halfway cooked. Add the grated carrots and fish if using, stir. Cook for 5-7 minutes on low flame. Serve with white rice and enjoy!© Asmie's Kitchen 

All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner ©Asmie's Kitchen 

Ingredients:

1 small shredded cabbage 

1 tsp ginger and garlic paste

Pieces of chopped green beans 

1 diced onion 

1 stock cube

Salt to taste

1 tsp Asmie's Creative Curry Powder  

1 tsp Asmie's Kitchen Mixed Spices 

4 tbsps cooking spoon oil 

Cabbage Sauce: 

Method 

Heat 4 tbsps of oil in a pan. Add ginger and garlic paste. Fry for some seconds. Add shredded cabbage, pieces of green beans,  diced onion, seasonings and spices. Stir fry till the veggies are almost soft. 

  Fried Egg

Break one egg in a small bowl. Heat a non stick pan with 1 tsp oil. Gently add the egg, sprinkle little maggi and pinch curry. Cover and fry on low heat. Allow to set. Serve with rice and fried egg. (c) Asmie's Kitchen

All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner ©Asmie's Kitchen 

Ingredients:

1 small bowl blended garden Eggs (yalo)

1 small bowl blended tomatoes, Peppers & onions

2 handfuls of chopped washed spinach 

1 diced onion 

1 tbsp ground garlic & fresh curry leaves 

5 tbsps ground crayfish 

2-3 stock cubes 

Salt to taste

Asmie's Kitchen Curry Powder 

Asmie's Kitchen Mixed Spices 

1 medium cooking spoon oil 

Method 

Heat the oil in a medium pot. Add the blended tomatoes, red bell peppers, onions, ground garlic, fresh curry leaves and crayfish. Fry for 7-10 minutes on medium flame. Add the blended garden eggs, Asmie's Kitchen Curry Powder, Asmie's Kitchen Mixed Spices, stock cubes and salt, stir. Cook for 7-10 minutes. Finally, add the chopped spinach and diced onion. Stir and cook for 5 minutes. Serve with White Rice, Yam or Potatoes and enjoy!© Asmie's Kitchen 

All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner ©Asmie's Kitchen 

Asmie's Kitchen Aromatic Spices at affordable prices. Location: Kaduna. Delivery nationwide.

1. Curry powder 1500 Naira 

2. Mixed Spices 1500 Naira 

3. Jollof Rice Spice 2000 Naira 

4. Secret of Cooking Spice 2000 Naira 

5. Baharat 3000 Naira 

6. Malaysian Curry powder 3000 Naira 

7. Ground Garlic 2000 Naira 

8. Ground Ginger 1500 Naira 

9. Ground Pepper (yaji)

Ingredients:

Fresh chicken parts

2 medium diced potatoes 

5 peeled diced carrots 

1 diced onion

1 tbsp ground fresh garlic & fresh curry leaves 

1 tbsp chopped fresh scent leaves

Asmie's Kitchen Curry Powder 

Asmie's Kitchen Mixed Spices 

Asmie's Kitchen Jollof Rice Spice (for some reddish colour)

2-3 stock cubes 

1 tsp salt

Method 

Place a pot of fire. Add the chicken parts, diced potatoes, carrots, ground fresh garlic and curry leaves, salt, stock cubes, Asmie's Kitchen Curry powder, Mixed Spices and Jollof Rice Spice for some reddish colour. Pour water to almost cover the content. Cover and bring to the boil. Add chopped onions, cover the pot and allow to cook for 3- 5 minutes. Add chopped scent leaves and cool for 2 minutes. Serve warm and enjoy!© Asmie's Kitchen 

Watch video of Chicken & Vegetable Soup here👆 

Asmie's Kitchen Aromatic Spices sold at affordable prices 

1. Curry powder    1500 naira

2. Mixed Spices       1500 naira

3. Secret of Cooking Spice  1500 naira

4. Jollof Rice Spice     2000 naira

5. Ground Pepper (yaji).    2000 naira

6. Ground Garlic         2000 naira

7. Ground Ginger         1500 naira

8. Egyptian Spice Mix (Baharat). 3000 naira

9. Malaysian Curry powder    3000 naira 

Location: Kaduna 

Delivery available nationwide 

Chicken Nihari is an Indian Stew. Beef and lamb can also be used to make this stew. It's a stew thickened with wheat slurry. It is simple yet healthy and delicious chicken delicacy. It is served with flat bread i.e naan or roti. Served as brunch (breakfast and lunch).

Note: there is no stock cubes in Nihari chicken, but as a Nigerian we can't cook without stock cubes, so I added it. But Nihari Masala contains salt. The stock cube is totally optional. 

Ingredients:

Fresh Chicken thighs 

1 tbsp Nihari Masala 

1 tbsp crushed garlic 

2 diced onions 

2-3 tbsps wheat slurry

2 medium cooking spoons Oil

2 stock cubes 

Method 

Heat 1 cooking spoon oil in a pan and fry the diced onions till lightly brown. Remove from the fire and set aside. 

Heat 1 cooking spoon oil in a medium pot. Add the crushed garlic and saute for 30 seconds. Add the chicken thighs and stir. Allow to cook for 3-5 minutes on low to medium flame. Add the Nihari Masala, stock cubes and stir. Pour some water to cover or almost cover the chicken. Cover the pot and bring to the boil. Make a slurry with 1 tbsp wheat flour and 2-3 tbsps water. Add to the pot and stir. Cover and cook for 5 more minutes. Add the fried onions, stir, cover the pot and allow to cook on medium flame. Serve with flat bread and enjoy!©Asmie's Kitchen 

All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the consent of the copyright owner ©Asmie's Kitchen 

Click to watch Chicken Nihari above 👆

Don't forget to subscribe to our YouTube Channel for more simple healthy and delicious recipes.

Garden Egg Stew with Chicken is a delicious and healthy stew. And easy to cook. Can be served with potatoes, yam or white rice especially for those that love garden eggs. It's a must try recipe. Video has been uploaded on my YouTube Channel "Asmie's Kitchen" Don't forget to Like and Subscribe to my YouTube Channel for more exciting recipes. 

Ingredients:

2 large garden eggs (cut into cubes & blend)

2 cups blended red bell peppers, onion, spring onions garlic, mint & curry leaves

Chicken parts (boiled)

1 diced onion

1 cup chopped spring onions

1 cup chopped ugu leaves

1 cooking spoon oil

5 stock cubes

1 tsp Asmie's Kitchen Ground Pepper

1 tsp Asmie's Kitchen Egyptian Spice Mix

1 tbsp Asmie's Kitchen Curry Powder

Few pieces of Fennel seeds

Few pieces of Cumin seeds

 Method

Heat the oil in a medium pot. Sprinkle cumin and fennel seeds. Allow to splutter for few seconds. Add the blended red bell peppers, onions, garlic, spring onions, curry and mint leaves. Season with seasoning and spices. Stir now and then till fried. Add the blended garden eggs and stir occasionally till fried. Add the chicken parts and stir gently in order not to break the fish. Allow to cook for 5 minutes. Add the diced onion and spring onions. Stir and cook for 5 minutes. Finally, add the chopped ugu leaves and stir gently. Cook on low flame for 5 minutes. Garden Egg Stew is ready! Serve with potatoes, yam or white rice and enjoy! © Asmie's Kitchen

 All right reserved. No part of this recipe should be copied or transmitted in any form or by any means without the consent of he copyright owner © Asmie's Kitchen