Coconut Cake Recipe
This homemade coconut cake is made from scratch with no cream cheese frosting yet it's delicious. Topped with apricot jam and sprinkled with coconut. It's a perfect dessert for a holiday or when you have guests around.
This cake has the perfect amount of sugar, it's moist and tender, it's the softest cake I've ever tasted.
This cake is simple yet sophisticated and incredibly delicious. It's a classic cake that every one will love whether you are serving it at a party or just some evening dessert.
If you hate dry cakes then you'll love this moist cake. A tasty cake recipe for cream cheese hates. If you love cream cheese then you'll love this chocolate fudge cake Chocolate Fudge Cake, this chocolate cake recipe Chocolate Cake and this red velvet cake recipe Red Velvet Cake
Slice of coconut pound cake on a white plate.
This coconut pound cake loaf will satisfy all the coconut lovers out there. If you weren't satisfied with the coconut chocolate chip cookies Coconut Chocolate Chip Cookies then you'll definitely be satisfied with this pound cake recipe.
coconut cake loaf | simple coconut cake recipe | desiccated coconut cake recipe | super easy coconut cake | old fashioned coconut cake
Reasons To Love This Coconut Cake
Moist: This coconut pound cake is extremely moist. I mean we all love cakes but the majority of people would choose moist cake over dry cake.
Flavorful: The coconut and vanilla extract gave this cake so much flavor.
Soft and Fluffy: you'll have the perfect soft cake if you use the correct measuremts of ingredients.
Type: You can use the same procedure to make coconut cupcakes, coconut bundt cake, coconut sheet cake or coconut layer cake.
Coconut Cake Ingredients
Flour: I used all purpose flour yet I got the softest cake ever. If you follow my instructions and my measurements then your coconut cake will be moist and soft otherwise use cake flour. You'll find cake flour in the same section as all purpose flour at your local grocery store.
Baking Powder
Oil: Vegetable oil or sunflower
Sugar: Granulated sugar or brown sugar.
Coconut: I used desiccated coconut. You can substitute desiccated coconut for shredded coconut or coconut flakes. If you'll go for shredded coconut then go for sweetened shredded coconut but reduce on the amount of sugar you'll use.
Eggs: Use egg whites only
Salt: Pinch of salt
Vanilla essence
old fashioned moist coconut cake recipe | coconut pound cake | vanilla coconut pound cake | coconut loaf cake | the best coconut loaf cake | cookappetite coconut pound cake
HOW TO MAKE COCONUT CAKE
Follow these simple instructions on how to make coconut pound cake.
Step 1.
Preheat oven to 170°C. Grease a 9-inch cake pan, line with parchment paper then grease the paper.
Step 2.
In a mixing bowl whisk baking powder, flour, and salt together then set aside.( The flour and baking powder must be sifted. Keep on scrolling to see how to sift flour and baking powder.)
Step 3.
Using a stand mixer or a handheld mixer, beat In the egg whites, vegetable oil and granulated sugar on medium high speed until mixed and creamy.
Step 3.
Add vanilla essence and desiccated coconut. Beat until combined. Scrape down the sides and up the bottom of the bowl.
Step 4.
Slowly add the dry ingredients. Beat on low speed until combined.
Step 5.
Pour the batter evenly into the cake pan. Bake for 35 minutes . to text if the cake is done, insert a toothpick into the center of the cake. If it comes out clean, then it's done.
Allow the cake to cool on a wire rank.
Step 6.
I added apricot jam on top and sprinkled some coconut.
moist coconut cake recipe | fluffy coconut cake | moist cake recipe |best cake recipes | homemade cake recipes from scratch | easy cake recipes for beginners | homemade cake recipes from scratch | easy cake recipes with few ingredients | cake ingredients list
Why Sift Flour And Baking Powder?
Both flour and baking powder are sifted in order to make them more fluffier and to make sure that they do not have any lumps. sifted flour makes pancakes lighter and cakes fluffier. There are some cake recipes that don't require sifted flour but coconut cake requires it, so do not feel lazy to sift your flour.
Sifting flour reduces the amount of flour, so make sure you sift your flour then measure.
how to make coconut cake | homemade coconut cake | how to make coconut cake from scratch | loaf cake | coconut loaf cake | super easy coconut cake
HOW TO SIFT FLOUR
We are not just sifting flour but also baking powder.
Here are the equipments you can use to sift flour and baking powder and how you can use them.
Flour Sifter: A flour sifter looks like a cup and it has a mesh strainer .
To use it just pour your flour or your baking powder in the strainer and squeeze the Sifter's handle, sifted flour will fall at the bottom of the cup.
how to make coconut cake | homemade coconut cake | how to make coconut cake from scratch | loaf cake | coconut loaf cake | super easy coconut cake
Mesh Strainer Also called sieve: This is a finely woven mesh net used for straining liquids like juice and loose leaf tea.
It also works as a flour sifter. Just pour your dry ingredients in the strainer and gently tap the sides with one hand or gently shake it.
how to bake a chocolate cake step by step | moist cake
Did you make this recipe?
Like It? Pin It For Later!
Coconut Cake Recipe
Ingredients
- 175g of cake flour or all purpose flour
- 1 teaspoon of baking powder
- 175g of vegetable oil
- 120g of granulated sugar
- 30g desiccated coconut
- 4 large eggs
- ¼ teaspoon of salt
- 2 teaspoon of vanilla essence
- Apricot Jam
- Coconut
Instructions
- Preheat oven to 170°C. Grease a 9-inch cake pan, line with parchment paper then grease the paper.
- In a mixing bowl whisk baking powder, flour, and salt together then set aside.( The flour and baking powder must be sifted. Keep on scrolling to see how to sift flour and baking powder.).
- Add vanilla essence and desiccated coconut. Beat until combined. Scrape down the sides and up the bottom of the bowl.
- Slowly add the dry ingredients. Beat on low speed until combined.
- Pour the batter evenly into the cake pan. Bake for 35 minutes . to text if the cake is done, insert a toothpick into the center of the cake. If it comes out clean, then it's done. Allow the cake to cool on a wire rank.
- I added apricot jam on top and sprinkled some coconut.
Notes:
Your mixture will be runny but don't worry, that's how it's supposed to be.
Calories
569Fat (grams)
28Sat. Fat (grams)
19Carbs (grams)
79Fiber (grams)
1Net carbs
78Sugar (grams)
58Protein (grams)
6Sodium (milligrams)
347Cholesterol (grams)
97
Coconut Cake Recipe
This homemade coconut cake is made from scratch with no cream cheese frosting yet it's delicious. Topped with apricot jam and sprinkled with coconut. It's a perfect dessert for a holiday or when you have guests around.
This cake has the perfect amount of sugar, it's moist and tender, it's the softest cake I've ever tasted.
This cake is simple yet sophisticated and incredibly delicious. It's a classic cake that every one will love whether you are serving it at a party or just some evening dessert.
If you hate dry cakes then you'll love this moist cake. A tasty cake recipe for cream cheese hates. If you love cream cheese then you'll love this chocolate fudge cake Chocolate Fudge Cake, this chocolate cake recipe Chocolate Cake and this red velvet cake recipe Red Velvet Cake
Slice of coconut pound cake on a white plate.
This coconut pound cake loaf will satisfy all the coconut lovers out there. If you weren't satisfied with the coconut chocolate chip cookies Coconut Chocolate Chip Cookies then you'll definitely be satisfied with this pound cake recipe.
coconut cake loaf | simple coconut cake recipe | desiccated coconut cake recipe | super easy coconut cake | old fashioned coconut cake
Reasons To Love This Coconut Cake
Moist: This coconut pound cake is extremely moist. I mean we all love cakes but the majority of people would choose moist cake over dry cake.
Flavorful: The coconut and vanilla extract gave this cake so much flavor.
Soft and Fluffy: you'll have the perfect soft cake if you use the correct measuremts of ingredients.
Type: You can use the same procedure to make coconut cupcakes, coconut bundt cake, coconut sheet cake or coconut layer cake.
Coconut Cake Ingredients
Flour: I used all purpose flour yet I got the softest cake ever. If you follow my instructions and my measurements then your coconut cake will be moist and soft otherwise use cake flour. You'll find cake flour in the same section as all purpose flour at your local grocery store.
Baking Powder
Oil: Vegetable oil or sunflower
Sugar: Granulated sugar or brown sugar.
Coconut: I used desiccated coconut. You can substitute desiccated coconut for shredded coconut or coconut flakes. If you'll go for shredded coconut then go for sweetened shredded coconut but reduce on the amount of sugar you'll use.
Eggs: Use egg whites only
Salt: Pinch of salt
Vanilla essence
old fashioned moist coconut cake recipe | coconut pound cake | vanilla coconut pound cake | coconut loaf cake | the best coconut loaf cake | cookappetite coconut pound cake
HOW TO MAKE COCONUT CAKE
Follow these simple instructions on how to make coconut pound cake.
Step 1.
Preheat oven to 170°C. Grease a 9-inch cake pan, line with parchment paper then grease the paper.
Step 2.
In a mixing bowl whisk baking powder, flour, and salt together then set aside.( The flour and baking powder must be sifted. Keep on scrolling to see how to sift flour and baking powder.)
Step 3.
Using a stand mixer or a handheld mixer, beat In the egg whites, vegetable oil and granulated sugar on medium high speed until mixed and creamy.
Step 3.
Add vanilla essence and desiccated coconut. Beat until combined. Scrape down the sides and up the bottom of the bowl.
Step 4.
Slowly add the dry ingredients. Beat on low speed until combined.
Step 5.
Pour the batter evenly into the cake pan. Bake for 35 minutes . to text if the cake is done, insert a toothpick into the center of the cake. If it comes out clean, then it's done.
Allow the cake to cool on a wire rank.
Step 6.
I added apricot jam on top and sprinkled some coconut.
moist coconut cake recipe | fluffy coconut cake | moist cake recipe |best cake recipes | homemade cake recipes from scratch | easy cake recipes for beginners | homemade cake recipes from scratch | easy cake recipes with few ingredients | cake ingredients list
Why Sift Flour And Baking Powder?
Both flour and baking powder are sifted in order to make them more fluffier and to make sure that they do not have any lumps. sifted flour makes pancakes lighter and cakes fluffier. There are some cake recipes that don't require sifted flour but coconut cake requires it, so do not feel lazy to sift your flour.
Sifting flour reduces the amount of flour, so make sure you sift your flour then measure.
how to make coconut cake | homemade coconut cake | how to make coconut cake from scratch | loaf cake | coconut loaf cake | super easy coconut cake
HOW TO SIFT FLOUR
We are not just sifting flour but also baking powder.
Here are the equipments you can use to sift flour and baking powder and how you can use them.
Flour Sifter: A flour sifter looks like a cup and it has a mesh strainer .
To use it just pour your flour or your baking powder in the strainer and squeeze the Sifter's handle, sifted flour will fall at the bottom of the cup.
how to make coconut cake | homemade coconut cake | how to make coconut cake from scratch | loaf cake | coconut loaf cake | super easy coconut cake
Mesh Strainer Also called sieve: This is a finely woven mesh net used for straining liquids like juice and loose leaf tea.
It also works as a flour sifter. Just pour your dry ingredients in the strainer and gently tap the sides with one hand or gently shake it.
how to bake a chocolate cake step by step | moist cake
Did you make this recipe?
Like It? Pin It For Later!
Coconut Cake Recipe
Ingredients
- 175g of cake flour or all purpose flour
- 1 teaspoon of baking powder
- 175g of vegetable oil
- 120g of granulated sugar
- 30g desiccated coconut
- 4 large eggs
- ¼ teaspoon of salt
- 2 teaspoon of vanilla essence
- Apricot Jam
- Coconut
Instructions
- Preheat oven to 170°C. Grease a 9-inch cake pan, line with parchment paper then grease the paper.
- In a mixing bowl whisk baking powder, flour, and salt together then set aside.( The flour and baking powder must be sifted. Keep on scrolling to see how to sift flour and baking powder.).
- Add vanilla essence and desiccated coconut. Beat until combined. Scrape down the sides and up the bottom of the bowl.
- Slowly add the dry ingredients. Beat on low speed until combined.
- Pour the batter evenly into the cake pan. Bake for 35 minutes . to text if the cake is done, insert a toothpick into the center of the cake. If it comes out clean, then it's done. Allow the cake to cool on a wire rank.
- I added apricot jam on top and sprinkled some coconut.
Notes:
Your mixture will be runny but don't worry, that's how it's supposed to be.
Calories
569Fat (grams)
28Sat. Fat (grams)
19Carbs (grams)
79Fiber (grams)
1Net carbs
78Sugar (grams)
58Protein (grams)
6Sodium (milligrams)
347Cholesterol (grams)
97Chicken Stuffed Bread
This fluffy chicken stuffed bread is one of my favorite appetizers. Talk about stuffed bread, stuffed dinner roll or stuffed anything. Stuffed meals have become my favorite and I have shared a number of stuffed recipes on this blog, all of the recipes are great and will leave you wanting more.
chicken stuffed bread is an absolute treat any day of the month. The bread dough is easy to make and the ingredients are super easy to find, the reality is that you probably already have the ingredients in the pastry and freezer.
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When it comes to bread, we just wake up and decide to bake us some delicious bread, either for breakfast or as an appetizer but when it comes to stuffed bread we have to do some advance planning otherwise our bread will be a disaster.
There is something comforting about the scent of fresh bread baking especially if the bread contains delicious fillings
I have honestly never had a chicken bread, I have had chicken stuffed dinner rolls, minced meat stuffed dinner rolls and all sort of dinner rolls. So for a change this time, I decided to make chicken bread, of course that doesn't mean that I'm no longer going to be making my delicious stuffed dinner rolls, actually my stuffed dinner rolls and my stuffed bread are going to be complimenting each other. If I am going to have time to make stuffed bread then I'll sure have time to make stuffed rolls.
Anyway this chicken stuffed bread is an addition to my many stuffed recipes like this ground beef stuffed dinner rolls.
My other delicious stuffed recipes include this vegetable stuffed pumpkin Vegetable Stuffed Pumpkin and this minced meat stuffed eggplant pizza Stuffed Eggplant Pizza
chicken stuffed bread | bread with chicken filling | chicken stuffed bread recipe | chicken filled bread recipe | chicken stuffed bread rolls recipe | chicken bread recipe | chicken bread
Let's move forward. This bread is fluffy on the inside and golden crusty on top. It's as delicious as it looks.
This chicken stuffed bread only has a few fillings yet they are super delicious. I added shredded steamed chicken fillets, pickles, shallot, mayonnaise, Nando's lime and herb cooking spice and honey.
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Chicken Stuffed Bread Ingredients
• Flour : All purpose or bread flour
• Milk : I like to use milk instead of water. Milk makes a soft crumb.Warm milk at 43 degrees Celsius. If you are going to use water then use warm water.
• Yeast : Use instant yeast.Instant yeast does not need to be activated so you do not need to worry about whether your bread will raise or not.
• Sugar : Brown or white sugar
• Egg : I like the stability the egg adds to the dough. I used 1 Large egg
• Butter : Either salted or unsalted butter. If you are going to use salted butter then reduce on the amount of salt you'll use.
• Salt : I used 1 teaspoon because the salted butter already had enough butter.
• Chicken : Shredded steamed chicken fillets
• Pickles : I used 150g of pickles.
• Shallot: Use onion if you do not have shallot.
• Mayonnaise: Use whatever mayonnaise that is available. The top choice is the lime and black pepper mayo.
• Honey: Honey is not a necessity in this recipe. Some honey substitutes are maple syrup, brown rice syrup, molasses, barley malt syrup etc.
• Sauce: Nandos lemon and herb sauce. You can basically use any sauce of your choice like Espagnole sauce
Velouté sauce
Béchamel sauce
Tomato sauce
Hollandaise sauce.You can buy these sauce at your local grocery store or you can simply make them at home.
stuffed bread recipe | stuffed bread loaf recipes | stuffed bread loaf appetizer | savory stuffed bread recipes | chicken filled bread recipe
How To Make Chicken Stuffed Bread
Step 1.
Mix 3 cups of all purpose flour , 2 tablespoons of sugar and 1 teaspoon of salt in a mixing bowl using a wooden spoon.
Step 2.
Add ¼ cup of butter and mix using a wooden spoon. You can use your hands to speed up the mixing process or you can use an electric mixer or a stand mixer.
Step 3.
Add 1 sachet of instant yeast, 1 large eggs then lastly add 1 cup (240ml)warm whole milk.
Step 4.
Knead until the dough is smooth. Cover the dough with a cling wrap or a dish towel. Let the dough rise for 30 minutes.
Step 5.
In a mixing bowl, add 2 shredded steamed chicken fillets,lemon and herb sauce, 100g mayonnaise, and 150g pickles. Cut 1 shallot in smaller pieces and mix in the bowl, add 1 tablespoon of honey and mix with a wooden spoon.
Step 6.
Roll the dough in three equal squares once in has doubled in size.
Step 7.
Add the fillings on the bread and roll over the bread like sausage roll. Seal by patting with your hands.
Step 8.
Cover the bread and let it rise for 45 minutes. Once doubled in size, brush the bread with egg wash.
Step 9.
Bake the bread for 35 minutes at 150 degrees Celsius.
Steamed Chicken
Steaming chicken allows you to cook chicken without using any oil, this helps eliminate fat and extra calories. I steamed my chicken fillets in order to eliminate some extra calories from my bread.
steamed chicken fillets recipe | steamed chicken recipe | how to steam chicken fillets
How To Steam Chicken
Step 1.
Place shredded chicken fillets and salt in a bowl, rub the salt into the chicken. Refrigerate for 30 minutes.
Step 2.
Remove the chicken from the fridge and place the chicken in a pot fitted with a steamer basket.
Bring water to boil and steam chicken for 30 minutes.
Did You Like This Bread Recipe? Then you'll like these recipes.
Minced Beef Stuffed Dinner Rolls
Like it? Pin it for later!.
Chicken Stuffed Bread
Ingredients
- 375g all purpose flour
- 240mls whole milk
- 1 sachet of instant yeast
- 2 Tablespoons of sugar
- 1 Large egg
- 60g soften salted butter
- 2 shredded steamed chicken fillets
- 150g pickles
- 1 Shallot
- 100g mayonnaise
- 1 teaspoon of honey
- Nandos lemon and herb sauce
Instructions
- Mix 3 cups of all purpose flour , 2 tablespoons of sugar and 1 teaspoon of salt in a mixing bowl using a wooden spoon.
- Add ¼ cup of butter and mix using a wooden spoon. You can use your hands to speed up the mixing process or you can use an electric mixer or a stand mixer.
- Add 1 sachet of instant yeast, 1 large eggs then lastly add 1 cup (240ml)warm whole milk.
- Knead until the dough is smooth. Cover the dough with a cling wrap or a dish towel. Let the dough rise for 30 minutes.
- In a mixing bowl, add 2 shredded steamed chicken fillets,lemon and herb sauce, 100g mayonnaise, and 150g pickles. Cut 1 shallot in smaller pieces and mix in the bowl, add 1 tablespoon of honey and mix with a wooden spoon.
- Roll the dough in three equal squares once in has doubled in size.
- Roll the dough in three equal squares once in has doubled in size.
- Add the fillings on the bread and roll over the bread like sausage roll. Seal by patting with your hands.
- Cover the bread and let it rise for 45 minutes. Once doubled in size, brush the bread with egg wash.
- Bake the bread for 35 minutes at 150 degrees Celsius.
Calories
737Fat (grams)
17gSat. Fat (grams)
8Carbs (grams)
135Fiber (grams)
5Net carbs
130Sugar (grams)
2Protein (grams)
17Sodium (milligrams)
786Cholesterol (grams)
111
Chicken Stuffed Bread
This fluffy chicken stuffed bread is one of my favorite appetizers. Talk about stuffed bread, stuffed dinner roll or stuffed anything. Stuffed meals have become my favorite and I have shared a number of stuffed recipes on this blog, all of the recipes are great and will leave you wanting more.
chicken stuffed bread is an absolute treat any day of the month. The bread dough is easy to make and the ingredients are super easy to find, the reality is that you probably already have the ingredients in the pastry and freezer.
bread recipe | easy bread recipe | easy bread | how to make bread step by step | homemade bread recipes with yeast | simple quick bread recipe | how to make bread at home | how to bake bread at home | homemade bread | home baked bread | how to make stuffed bread | stuffed chicken bread
When it comes to bread, we just wake up and decide to bake us some delicious bread, either for breakfast or as an appetizer but when it comes to stuffed bread we have to do some advance planning otherwise our bread will be a disaster.
There is something comforting about the scent of fresh bread baking especially if the bread contains delicious fillings
I have honestly never had a chicken bread, I have had chicken stuffed dinner rolls, minced meat stuffed dinner rolls and all sort of dinner rolls. So for a change this time, I decided to make chicken bread, of course that doesn't mean that I'm no longer going to be making my delicious stuffed dinner rolls, actually my stuffed dinner rolls and my stuffed bread are going to be complimenting each other. If I am going to have time to make stuffed bread then I'll sure have time to make stuffed rolls.
Anyway this chicken stuffed bread is an addition to my many stuffed recipes like this ground beef stuffed dinner rolls.
My other delicious stuffed recipes include this vegetable stuffed pumpkin Vegetable Stuffed Pumpkin and this minced meat stuffed eggplant pizza Stuffed Eggplant Pizza
chicken stuffed bread | bread with chicken filling | chicken stuffed bread recipe | chicken filled bread recipe | chicken stuffed bread rolls recipe | chicken bread recipe | chicken bread
Let's move forward. This bread is fluffy on the inside and golden crusty on top. It's as delicious as it looks.
This chicken stuffed bread only has a few fillings yet they are super delicious. I added shredded steamed chicken fillets, pickles, shallot, mayonnaise, Nando's lime and herb cooking spice and honey.
stuffed bread loaf | bread loaf recipe | stuffed bread from scratch | chicken stuffed loaf bread
Chicken Stuffed Bread Ingredients
• Flour : All purpose or bread flour
• Milk : I like to use milk instead of water. Milk makes a soft crumb.Warm milk at 43 degrees Celsius. If you are going to use water then use warm water.
• Yeast : Use instant yeast.Instant yeast does not need to be activated so you do not need to worry about whether your bread will raise or not.
• Sugar : Brown or white sugar
• Egg : I like the stability the egg adds to the dough. I used 1 Large egg
• Butter : Either salted or unsalted butter. If you are going to use salted butter then reduce on the amount of salt you'll use.
• Salt : I used 1 teaspoon because the salted butter already had enough butter.
• Chicken : Shredded steamed chicken fillets
• Pickles : I used 150g of pickles.
• Shallot: Use onion if you do not have shallot.
• Mayonnaise: Use whatever mayonnaise that is available. The top choice is the lime and black pepper mayo.
• Honey: Honey is not a necessity in this recipe. Some honey substitutes are maple syrup, brown rice syrup, molasses, barley malt syrup etc.
• Sauce: Nandos lemon and herb sauce. You can basically use any sauce of your choice like Espagnole sauce
Velouté sauce
Béchamel sauce
Tomato sauce
Hollandaise sauce.You can buy these sauce at your local grocery store or you can simply make them at home.
stuffed bread recipe | stuffed bread loaf recipes | stuffed bread loaf appetizer | savory stuffed bread recipes | chicken filled bread recipe
How To Make Chicken Stuffed Bread
Step 1.
Mix 3 cups of all purpose flour , 2 tablespoons of sugar and 1 teaspoon of salt in a mixing bowl using a wooden spoon.
Step 2.
Add ¼ cup of butter and mix using a wooden spoon. You can use your hands to speed up the mixing process or you can use an electric mixer or a stand mixer.
Step 3.
Add 1 sachet of instant yeast, 1 large eggs then lastly add 1 cup (240ml)warm whole milk.
Step 4.
Knead until the dough is smooth. Cover the dough with a cling wrap or a dish towel. Let the dough rise for 30 minutes.
Step 5.
In a mixing bowl, add 2 shredded steamed chicken fillets,lemon and herb sauce, 100g mayonnaise, and 150g pickles. Cut 1 shallot in smaller pieces and mix in the bowl, add 1 tablespoon of honey and mix with a wooden spoon.
Step 6.
Roll the dough in three equal squares once in has doubled in size.
Step 7.
Add the fillings on the bread and roll over the bread like sausage roll. Seal by patting with your hands.
Step 8.
Cover the bread and let it rise for 45 minutes. Once doubled in size, brush the bread with egg wash.
Step 9.
Bake the bread for 35 minutes at 150 degrees Celsius.
Steamed Chicken
Steaming chicken allows you to cook chicken without using any oil, this helps eliminate fat and extra calories. I steamed my chicken fillets in order to eliminate some extra calories from my bread.
steamed chicken fillets recipe | steamed chicken recipe | how to steam chicken fillets
How To Steam Chicken
Step 1.
Place shredded chicken fillets and salt in a bowl, rub the salt into the chicken. Refrigerate for 30 minutes.
Step 2.
Remove the chicken from the fridge and place the chicken in a pot fitted with a steamer basket.
Bring water to boil and steam chicken for 30 minutes.
Did You Like This Bread Recipe? Then you'll like these recipes.
Minced Beef Stuffed Dinner Rolls
Like it? Pin it for later!.
Chicken Stuffed Bread
Ingredients
- 375g all purpose flour
- 240mls whole milk
- 1 sachet of instant yeast
- 2 Tablespoons of sugar
- 1 Large egg
- 60g soften salted butter
- 2 shredded steamed chicken fillets
- 150g pickles
- 1 Shallot
- 100g mayonnaise
- 1 teaspoon of honey
- Nandos lemon and herb sauce
Instructions
- Mix 3 cups of all purpose flour , 2 tablespoons of sugar and 1 teaspoon of salt in a mixing bowl using a wooden spoon.
- Add ¼ cup of butter and mix using a wooden spoon. You can use your hands to speed up the mixing process or you can use an electric mixer or a stand mixer.
- Add 1 sachet of instant yeast, 1 large eggs then lastly add 1 cup (240ml)warm whole milk.
- Knead until the dough is smooth. Cover the dough with a cling wrap or a dish towel. Let the dough rise for 30 minutes.
- In a mixing bowl, add 2 shredded steamed chicken fillets,lemon and herb sauce, 100g mayonnaise, and 150g pickles. Cut 1 shallot in smaller pieces and mix in the bowl, add 1 tablespoon of honey and mix with a wooden spoon.
- Roll the dough in three equal squares once in has doubled in size.
- Roll the dough in three equal squares once in has doubled in size.
- Add the fillings on the bread and roll over the bread like sausage roll. Seal by patting with your hands.
- Cover the bread and let it rise for 45 minutes. Once doubled in size, brush the bread with egg wash.
- Bake the bread for 35 minutes at 150 degrees Celsius.
Calories
737Fat (grams)
17gSat. Fat (grams)
8Carbs (grams)
135Fiber (grams)
5Net carbs
130Sugar (grams)
2Protein (grams)
17Sodium (milligrams)
786Cholesterol (grams)
111Coconut Chocolate Chip Cookies
These chewy coconut chocolate chip cookies are easy and quick to make. You taste the soft chocolate chips with every bite you take. They are healthy and you won't regret making them. Soft and chewy coconut cookies.
I'm a fan of all sorts of cookies and biscuits, I enjoy them whether they are soft or they are chewy, but chewy cookies always stand out . the combo of the ingredients of these cookies gave them lots of chewiness. These coconut cookies gave a strong coconut flavour and melt-in-your mouth chocolate flavour.
Chocolate chip cookies are every cookie lover's favorite, these cookies are timeless classic and a great snack. This is a recipe a can bake for years and years without ever getting tired, I am so in love with chocolate chips that I always try to mix things up to make my recipe more delicious
I always opt for biscuits when I want to make a quick dessert that only takes 20 minutes, I have baked a lot of biscuits recipes including a copy cat of eet-sum-mor, Romany cream biscuits, tennis biscuits etc and the results are always amazing. I'm always amazed because everyone seem to enjoy these biscuits when I make them, the feeling of satisfaction always drives me to make more biscuits, last month I made coconut biscuits for the first time, and they didn't disappoint me, this time around I decided to combine coconut with chocolate chip, I mean I had homemade chocolate cookies for a countless time and they never disappoint me, so I though of going extra miles by combining coconut and chocolate chip to have delicious and chewy coconut chocolate chip cookies.
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My expectations weren't so high when I was mixing the ingredients because I thought I was going to have ordinary cookies but these cookies really impressed me
They smell irresistible, their appealing aroma started the moment I started baking them and it continued til we ate them all. Crunchy Chewy Cookies.
These homemade cookies are enjoyed with a glass of milk.. They are a perfect snack after a long day at work or a long day of doing house chores. The perfect thing is that they are done in just under 30 minutes.
Coconut Chocolate Chip Cookies Ingredients
• Flour
• Baking Powder
• Salt
• Eggs
• Sugar
• Butter
• Vanilla Extract
• Coconut Flake
HOW TO MAKE COCONUT CHOCOLATE CHIP COOKIES
Step 1.
In a mixing bowl, whisk together the flour, baking powder and salt. Set aside.
Step 2.
Using a stand mixer,Mix together the butter and both the sugars until light and fluffy, scraping down both sides, continue to mix for 3 minutes or until smooth.
Step 3.
Add vanilla extract and eggs, mix until incorporated and smooth. On low speed stir in dry ingredients mixture until incorporated, scraping down the sides.
Step 4.
Add coconut flakes and chocolate chips mix until combined.
Step 5.
Form a dough ball using a spatula, not forgetting to scrap down sides of the bowl.
Step 6.
Cover the dough with plastic wrap and refrigerate for 30 minutes.
Step 7.
Preheat your oven to 130 degrees celsius.
Roll the dough into balls. Place the cookies on a parchment lined baking pan, bake for 15 minutes.
Step 8.
Remove the baking pan from the oven and let the cookies rest for 5 minutes before serving.
COCONUT NOTES:
1. Your cookies will have more flavor if you use toasted coconut. To use toasted coconut simply add coconut on a baking sheet and bake for 5 minutes at 110 degrees Celsius.
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VARIATIONS:
1. You can add pecans,macadamia nuts or almonds to your coconut chocolate chip cookies to add flavor and texture.
2. You can make a chocolate drizzle and drizzle it on top of the cookies or you can add caramel chips.
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FREEZING
Dough: You can freeze the dough to be baked later. Put the dough into a baking sheet and place the baking sheet in the freezer, once the dough is frozen transfer it into a ziplock and freeze for 2 months.
Cookies: Store at room temperature in an airtight container for 5 days.
Did you make this recipe?
Like It? Pin It For Later!
Coconut Chocolate Chip Cookies
Ingredients
- 4 cups all purpose flour
- 1 ½ teaspoons of baking power
- ¾ teaspoon of salt
- 1 ½ cup of unsalted butter
- ½ cup of granulated sugar
- ¾ cup of brown sugar
- 3 large eggs
- 1 ½ tablespoons of pure vanilla extract
- 2 cups of unsweetened coconut flakes
Instructions
- In a mixing bowl, whisk together the flour, baking powder and salt. Set aside.
- Using a stand mixer,Mix together the butter and both the sugars until light and fluffy, scraping down both sides, continue to mix for 3 minutes or until smooth.
- Add vanilla extract and eggs, mix until incorporated and smooth. On low speed stir in dry ingredients mixture until incorporated, scraping down the sides.
- Add coconut flakes and chocolate chips mix until combined.
- Form a dough ball using a spatula, not forgetting to scrap down sides of the bowl.
- Cover the dough with plastic wrap and refrigerate for 30 minutes.
- Preheat your oven to 130 degrees celsius. Roll the dough into balls. Place the cookies on a parchment lined baking pan, bake for 15 minutes.
- Remove the baking pan from the oven and let the cookies rest for 5 minutes before serving.
1. Your cookies will have more flavor if you use toasted coconut. To use toasted coconut simply add coconut on a baking sheet and bake for 5 minutes at 110 degrees Celsius.
2. You can add pecans,macadamia nuts or almonds to your coconut chocolate chip cookies to add flavor and texture.
3. You can make a chocolate drizzle and drizzle it on top of the cookies or you can add caramel chips.
4. Nutritional values are provided as a courtesy and the values are approximate. The values will change depending on the exact ingredients, measurements and brands used. As always, for specific health issues and dietary requirements please consult medical professional.
Calories
431Fat (grams)
23Sat. Fat (grams)
15Carbs (grams)
55Fiber (grams)
2Net carbs
53Sugar (grams)
37Protein (grams)
4Sodium (milligrams)
420Cholesterol (grams)
65
Coconut Chocolate Chip Cookies
These chewy coconut chocolate chip cookies are easy and quick to make. You taste the soft chocolate chips with every bite you take. They are healthy and you won't regret making them. Soft and chewy coconut cookies.
I'm a fan of all sorts of cookies and biscuits, I enjoy them whether they are soft or they are chewy, but chewy cookies always stand out . the combo of the ingredients of these cookies gave them lots of chewiness. These coconut cookies gave a strong coconut flavour and melt-in-your mouth chocolate flavour.
Chocolate chip cookies are every cookie lover's favorite, these cookies are timeless classic and a great snack. This is a recipe a can bake for years and years without ever getting tired, I am so in love with chocolate chips that I always try to mix things up to make my recipe more delicious
I always opt for biscuits when I want to make a quick dessert that only takes 20 minutes, I have baked a lot of biscuits recipes including a copy cat of eet-sum-mor, Romany cream biscuits, tennis biscuits etc and the results are always amazing. I'm always amazed because everyone seem to enjoy these biscuits when I make them, the feeling of satisfaction always drives me to make more biscuits, last month I made coconut biscuits for the first time, and they didn't disappoint me, this time around I decided to combine coconut with chocolate chip, I mean I had homemade chocolate cookies for a countless time and they never disappoint me, so I though of going extra miles by combining coconut and chocolate chip to have delicious and chewy coconut chocolate chip cookies.
coconut cookies with chocolate chip | crunchy coconut chocolate chip cookies | coconut chocolate cookies | dark chocolate coconut cookies | healthy coconut chocolate chip cookies | healthy coconut cookies | how to make coconut chocolate chip cookies | homemade coconut chocolate chip cookies
My expectations weren't so high when I was mixing the ingredients because I thought I was going to have ordinary cookies but these cookies really impressed me
They smell irresistible, their appealing aroma started the moment I started baking them and it continued til we ate them all. Crunchy Chewy Cookies.
These homemade cookies are enjoyed with a glass of milk.. They are a perfect snack after a long day at work or a long day of doing house chores. The perfect thing is that they are done in just under 30 minutes.
Coconut Chocolate Chip Cookies Ingredients
• Flour
• Baking Powder
• Salt
• Eggs
• Sugar
• Butter
• Vanilla Extract
• Coconut Flake
HOW TO MAKE COCONUT CHOCOLATE CHIP COOKIES
Step 1.
In a mixing bowl, whisk together the flour, baking powder and salt. Set aside.
Step 2.
Using a stand mixer,Mix together the butter and both the sugars until light and fluffy, scraping down both sides, continue to mix for 3 minutes or until smooth.
Step 3.
Add vanilla extract and eggs, mix until incorporated and smooth. On low speed stir in dry ingredients mixture until incorporated, scraping down the sides.
Step 4.
Add coconut flakes and chocolate chips mix until combined.
Step 5.
Form a dough ball using a spatula, not forgetting to scrap down sides of the bowl.
Step 6.
Cover the dough with plastic wrap and refrigerate for 30 minutes.
Step 7.
Preheat your oven to 130 degrees celsius.
Roll the dough into balls. Place the cookies on a parchment lined baking pan, bake for 15 minutes.
Step 8.
Remove the baking pan from the oven and let the cookies rest for 5 minutes before serving.
COCONUT NOTES:
1. Your cookies will have more flavor if you use toasted coconut. To use toasted coconut simply add coconut on a baking sheet and bake for 5 minutes at 110 degrees Celsius.
keto coconut cookies | coconut cookies | coconut cookies recipe | how to make coconut cookies | homemade coconut cookies | coconut cookies chocolate
VARIATIONS:
1. You can add pecans,macadamia nuts or almonds to your coconut chocolate chip cookies to add flavor and texture.
2. You can make a chocolate drizzle and drizzle it on top of the cookies or you can add caramel chips.
chocolate chip cookies | easy chocolate chip cookies recipe | easy cookies recipe | how to make cookies step by step | how to make cookies at home | best chocolate chip cookies recipe | chewy chocolate chip cookies recipe | chocolate chip cookies with coconut flakes | chocolate cookies | homemade chocolate chip cookies | homemade chocolate cookies | chocolate chip cookies with coconut | choconut cookies
FREEZING
Dough: You can freeze the dough to be baked later. Put the dough into a baking sheet and place the baking sheet in the freezer, once the dough is frozen transfer it into a ziplock and freeze for 2 months.
Cookies: Store at room temperature in an airtight container for 5 days.
Did you make this recipe?
Like It? Pin It For Later!
Coconut Chocolate Chip Cookies
Ingredients
- 4 cups all purpose flour
- 1 ½ teaspoons of baking power
- ¾ teaspoon of salt
- 1 ½ cup of unsalted butter
- ½ cup of granulated sugar
- ¾ cup of brown sugar
- 3 large eggs
- 1 ½ tablespoons of pure vanilla extract
- 2 cups of unsweetened coconut flakes
Instructions
- In a mixing bowl, whisk together the flour, baking powder and salt. Set aside.
- Using a stand mixer,Mix together the butter and both the sugars until light and fluffy, scraping down both sides, continue to mix for 3 minutes or until smooth.
- Add vanilla extract and eggs, mix until incorporated and smooth. On low speed stir in dry ingredients mixture until incorporated, scraping down the sides.
- Add coconut flakes and chocolate chips mix until combined.
- Form a dough ball using a spatula, not forgetting to scrap down sides of the bowl.
- Cover the dough with plastic wrap and refrigerate for 30 minutes.
- Preheat your oven to 130 degrees celsius. Roll the dough into balls. Place the cookies on a parchment lined baking pan, bake for 15 minutes.
- Remove the baking pan from the oven and let the cookies rest for 5 minutes before serving.
1. Your cookies will have more flavor if you use toasted coconut. To use toasted coconut simply add coconut on a baking sheet and bake for 5 minutes at 110 degrees Celsius.
2. You can add pecans,macadamia nuts or almonds to your coconut chocolate chip cookies to add flavor and texture.
3. You can make a chocolate drizzle and drizzle it on top of the cookies or you can add caramel chips.
4. Nutritional values are provided as a courtesy and the values are approximate. The values will change depending on the exact ingredients, measurements and brands used. As always, for specific health issues and dietary requirements please consult medical professional.
Calories
431Fat (grams)
23Sat. Fat (grams)
15Carbs (grams)
55Fiber (grams)
2Net carbs
53Sugar (grams)
37Protein (grams)
4Sodium (milligrams)
420Cholesterol (grams)
65Egg Curry Recipe
This egg curry has incredible flavors. Its a comforting and satisfying egg curry recipe that can be served with rice, or pasta.
Egg curry is a great topping for many different foods, you can add it to dessert pasta for dinner, plain macaroni or plain rice for lunch
egg curry recipe | egg curry recipe with coconut | egg curry | how to make egg curry | simple egg curry recipe | simple egg curry recipe without tomato
From egg omelettes to avocado egg toast eggs are full of protein and they are loveable because they are prepared in just minutes plus you don't have to be an expert to cook them, as long as you can boil water then you can boil eggs but this is egg curry so it requires so cooking knowledge, in fact it requires lots of cooking knowledge so that you can have the most perfect egg curry recipe.
how to cook egg curry | easy gravy recipe | egg recipe | simple egg recipes | curry recipe
Anyway on a lazy day you can cook plain rice (this doesn't require a lot of prep time) then cook egg curry, have egg curry as rice topping then wala dinner is served 😉 tell me who doesn't love a lazy day dinner? Cause I love it.
If you are looking for an easy egg curry recipe then you have come to the right blog. Learn how to make egg curry at home with step by step instructions. These eggs are spicy and flavourful. My egg recipes will change your perception towards eggs. You can adjust the spices in this recipe as per your taste.
egg curry recipe without coconut | tasty egg curry recipe | egg curry recipe | egg curry | simple egg curry recipe | simple curry recipe | tasty curry recipe | eggs recipe | easy eggs recipe | easy curry egg recipe | eggs curry recipe
Why This Recipe?.
1. Easier Prep
Most curry recipes require that you mix a lot of curry powders in order to come up with the perfect blend of curry powder but this recipe uses curry rajah which is easily bought from any food store.
2. Simmered boiled eggs
I followed the traditional way of cooking egg curry by simmering the boiled eggs in the curry base for five minutes in order to infuse the seasoning into the eggs.
EGG CURRY INGREDIENTS
• Eggs - The traditional Indian egg curry is made with hard boiled eggs. You can use an instant pot to get consistent results but you can also use stove top.
• Butter - I fried using butter, if you are not a fan of butter or perhaps you do not have butter then you can fry your eggs with cooking oil, of course it can either be vegetable oil or any type of oil.
• Onion
• Garlic - Two cloves, chopped.
• Salt - As per your taste.
• Black pepper
• Fresh Cream - authentic Indian egg curry usually call for coconut milk but you can use any type of milk. The type of milk you'll use won't take away the flavor from the eggs.
• Water - I only added a bit of water but you can add half a cup if you want your soup to be runny.
• Chilli Powder
• Tumeric Powder
• Spring Onion
• Rajah Curry Powder
how to make egg curry | fried egg curry | south indian egg curry recipe | spicy egg curry recipe | indian egg curry
How TO MAKE EGG CURRY
Step 1.
Boil 3 eggs for 5 minutes then let them cool,remove the shells after they cool.
Step 2.
Heat a teaspoon of butter on a pan. Slice I medium onion. Dice 2 cloves of garlic and slice some spring onion.
Step 3.
Add the onion to the pan and fry it. Add a teaspoon of rajah curry, a hint of tumeric and cumin, lastly add garlic powder,salt and black pepper. Let it fry for a minute.
Step 4.
Add in 2 tablespoons of fresh cream and a bit of water.
Step 5.
Add the eggs and let the mixture boil together.(Making sure that the egg is well coated with the curry?.
Step 6.
Add the spring onion and summer for 1 minute.
Step 7.
Serve warm and sprinkle with some crushed chillies if you so wish.
FREEZING EGG CURRY
• Hard boiled eggs don't taste good once frozen and thaw. I recommend that you freeze the curry in a ziplock freezer bag then add freshly boiled eggs to the curry once you plan to have egg curry.
homemade egg curry | homemade egg curry calories | homemade egg curry recipe | easy curry recipe
SERVING EGG CURRY
Egg curry can be served with a lot of dishes, I like to serve it with rice,pasta or chapati.
More Eggs Recipes
DID YOU MAKE THIS RECIPE?
Tag @cook.appetite on Instagram and hashtag it #cookappetite
Like it? Pin it for later!
Egg Curry Recipe
Ingredients
- 3 eggs
- 1 tablespoon of butter
- 1 medium onion
- 2 cloves of garlic
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 2 tablespoons of fresh cream
- A bit of water
- Chilli Powder
- Half a teaspoon of tumeric powder
- 1 Small spring onion
- 1 Teaspoon of rajah curry powder
Instructions
- Boil 3 eggs for 5 minutes then let them cool,remove the shells after they cool.
- Heat a teaspoon of butter on a pan. Slice I medium onion. Dice 2 cloves of garlic and slice some spring onion..
- Add the onion to the pan and fry it. Add a teaspoon of rajah curry, a hint of tumeric and cumin, lastly add garlic powder,salt and black pepper. Let it fry for a minute.
- Add in 2 tablespoons of fresh cream and a bit of water.
- Add the eggs and let the mixture boil together.(Making sure that the egg is well coated with the curry).
- Add the spring onion and simmer for 1 minute.
- Serve warm and sprinkle with some crushed chillies if you so wish.
1.Freezing:Hard boiled eggs don't taste good once frozen and thaw. I recommend that you freeze the curry in a ziplock freezer bag then add freshly boiled eggs to the curry once you plan to have egg curry
2.Nutritional values are provided as a courtesy and the values are approximate. The values will change depending on the exact ingredients, measurements and brands used. As always, for specific health issues and dietary requirements please consult medical professional.
Calories
195Fat (grams)
11Sat. Fat (grams)
3Carbs (grams)
15Fiber (grams)
3Net carbs
12Sugar (grams)
3Protein (grams)
12Sodium (milligrams)
321Cholesterol (grams)
279
Egg Curry Recipe
This egg curry has incredible flavors. Its a comforting and satisfying egg curry recipe that can be served with rice, or pasta.
Egg curry is a great topping for many different foods, you can add it to dessert pasta for dinner, plain macaroni or plain rice for lunch
egg curry recipe | egg curry recipe with coconut | egg curry | how to make egg curry | simple egg curry recipe | simple egg curry recipe without tomato
From egg omelettes to avocado egg toast eggs are full of protein and they are loveable because they are prepared in just minutes plus you don't have to be an expert to cook them, as long as you can boil water then you can boil eggs but this is egg curry so it requires so cooking knowledge, in fact it requires lots of cooking knowledge so that you can have the most perfect egg curry recipe.
how to cook egg curry | easy gravy recipe | egg recipe | simple egg recipes | curry recipe
Anyway on a lazy day you can cook plain rice (this doesn't require a lot of prep time) then cook egg curry, have egg curry as rice topping then wala dinner is served 😉 tell me who doesn't love a lazy day dinner? Cause I love it.
If you are looking for an easy egg curry recipe then you have come to the right blog. Learn how to make egg curry at home with step by step instructions. These eggs are spicy and flavourful. My egg recipes will change your perception towards eggs. You can adjust the spices in this recipe as per your taste.
egg curry recipe without coconut | tasty egg curry recipe | egg curry recipe | egg curry | simple egg curry recipe | simple curry recipe | tasty curry recipe | eggs recipe | easy eggs recipe | easy curry egg recipe | eggs curry recipe
Why This Recipe?.
1. Easier Prep
Most curry recipes require that you mix a lot of curry powders in order to come up with the perfect blend of curry powder but this recipe uses curry rajah which is easily bought from any food store.
2. Simmered boiled eggs
I followed the traditional way of cooking egg curry by simmering the boiled eggs in the curry base for five minutes in order to infuse the seasoning into the eggs.
EGG CURRY INGREDIENTS
• Eggs - The traditional Indian egg curry is made with hard boiled eggs. You can use an instant pot to get consistent results but you can also use stove top.
• Butter - I fried using butter, if you are not a fan of butter or perhaps you do not have butter then you can fry your eggs with cooking oil, of course it can either be vegetable oil or any type of oil.
• Onion
• Garlic - Two cloves, chopped.
• Salt - As per your taste.
• Black pepper
• Fresh Cream - authentic Indian egg curry usually call for coconut milk but you can use any type of milk. The type of milk you'll use won't take away the flavor from the eggs.
• Water - I only added a bit of water but you can add half a cup if you want your soup to be runny.
• Chilli Powder
• Tumeric Powder
• Spring Onion
• Rajah Curry Powder
how to make egg curry | fried egg curry | south indian egg curry recipe | spicy egg curry recipe | indian egg curry
How TO MAKE EGG CURRY
Step 1.
Boil 3 eggs for 5 minutes then let them cool,remove the shells after they cool.
Step 2.
Heat a teaspoon of butter on a pan. Slice I medium onion. Dice 2 cloves of garlic and slice some spring onion.
Step 3.
Add the onion to the pan and fry it. Add a teaspoon of rajah curry, a hint of tumeric and cumin, lastly add garlic powder,salt and black pepper. Let it fry for a minute.
Step 4.
Add in 2 tablespoons of fresh cream and a bit of water.
Step 5.
Add the eggs and let the mixture boil together.(Making sure that the egg is well coated with the curry?.
Step 6.
Add the spring onion and summer for 1 minute.
Step 7.
Serve warm and sprinkle with some crushed chillies if you so wish.
FREEZING EGG CURRY
• Hard boiled eggs don't taste good once frozen and thaw. I recommend that you freeze the curry in a ziplock freezer bag then add freshly boiled eggs to the curry once you plan to have egg curry.
homemade egg curry | homemade egg curry calories | homemade egg curry recipe | easy curry recipe
SERVING EGG CURRY
Egg curry can be served with a lot of dishes, I like to serve it with rice,pasta or chapati.
More Eggs Recipes
DID YOU MAKE THIS RECIPE?
Tag @cook.appetite on Instagram and hashtag it #cookappetite
Like it? Pin it for later!
Egg Curry Recipe
Ingredients
- 3 eggs
- 1 tablespoon of butter
- 1 medium onion
- 2 cloves of garlic
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 2 tablespoons of fresh cream
- A bit of water
- Chilli Powder
- Half a teaspoon of tumeric powder
- 1 Small spring onion
- 1 Teaspoon of rajah curry powder
Instructions
- Boil 3 eggs for 5 minutes then let them cool,remove the shells after they cool.
- Heat a teaspoon of butter on a pan. Slice I medium onion. Dice 2 cloves of garlic and slice some spring onion..
- Add the onion to the pan and fry it. Add a teaspoon of rajah curry, a hint of tumeric and cumin, lastly add garlic powder,salt and black pepper. Let it fry for a minute.
- Add in 2 tablespoons of fresh cream and a bit of water.
- Add the eggs and let the mixture boil together.(Making sure that the egg is well coated with the curry).
- Add the spring onion and simmer for 1 minute.
- Serve warm and sprinkle with some crushed chillies if you so wish.
1.Freezing:Hard boiled eggs don't taste good once frozen and thaw. I recommend that you freeze the curry in a ziplock freezer bag then add freshly boiled eggs to the curry once you plan to have egg curry
2.Nutritional values are provided as a courtesy and the values are approximate. The values will change depending on the exact ingredients, measurements and brands used. As always, for specific health issues and dietary requirements please consult medical professional.
Calories
195Fat (grams)
11Sat. Fat (grams)
3Carbs (grams)
15Fiber (grams)
3Net carbs
12Sugar (grams)
3Protein (grams)
12Sodium (milligrams)
321Cholesterol (grams)
279
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