Nazley’s Steamed Chicken, Braised Spinach, Butternut and Aubergine with Coleslaw

TRH Nazley's Steamed chicken, Braised spinach, Butternut and Aubergine with Coleslaw

Healthy eating. Fresh ingredients. Simplicity made yummylicious.
Coleslaw
1 baby cabbage shredded.
2 carrots grated.
Salt and pepper to taste.
1 tomato chopped.
1/4 cucumber chopped.
Mayo.

Method:
Mix all together and place in the fridge.

Spinach, Butternut and Aubergine
Ingredients
1 onion finely chopped.
1 teaspoon dried curry leaves crushed.
1/2 teaspoon whole cumin.
5 baby aubergine, peeled and chopped.
1/2 baby butternut, peeled and diced.
1/2 packet baby spinach.
Salt to taste.

Method:
Braise onion in 1 teaspoon butter with curry leaves, whole cumin, till lightly browned. Add aubergine. Cook till soft.
Add the diced butternut. Allow to steam.
Do not add water. Add the salt.
Lastly remove from the heat and add the spinach.
Allow to wilt and remove from heat.

Steamed chicken.
2 chicken breasts.
Salt and crushed black pepper.
Freshly chopped coriander.
Fork the chicken breasts and pat dry. Coat with salt and crushed black pepper.
Heat a non-stick pot and add 1 Tablespoon butter. Add the chicken. Cover with a lid and allow to steam till done.
Once done. Add the freshly chopped coriander.
Serve and enjoy.

Prepared, tried and tested by: Nazley Ally

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