Basil Chicken w/ Coconut Curry Sauce

This is another great recipe from Mel's Kitchen Cafe. She said there had been mixed reviews of this recipe but that she still really liked it, so I was curious to see what we thought of it and Mike and I both LOVED it! Just be warned that you'll want to open some windows in your kitchen to air it out after you make it :-).

Ingredients:
3 skinless, boneless chicken breast halves
2 teaspoons curry powder
1 teaspoon salt
½ teaspoon pepper
¼ teaspoon chili powder
1 medium red onion, chopped
5 cloves garlic, minced
2 jalapeno peppers, seeded and finely chopped
1 tablespoon olive oil
1 14-ounce can light coconut milk
1 tablespoon cornstarch
1 tablespoon dried basil
1 teaspoon grated fresh ginger
3 cups hot cooked rice (I used jasmine)

Directions:
Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.
In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink.
Combine coconut milk and cornstarch and whisk well to combine. Carefully add to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over hot rice.

Mulligatawny Soup

photo and recipe from Favorite Family Recipes

The picture I took of this soup really didn't do it justice and I was afraid you wouldn't try this AMAZING soup as a result, so I didn't risk it :-)! I made this soup for some girlfriends for lunch this week and then our family had the leftovers for dinner that night and everyone LOVED it! In fact I printed out copies of the recipe for my 2 girlfriends because they wanted to make it for their dinner that very night too. The combinations of flavors is perfection and the recipe makes enough to share!

Ingredients:
1/2 c. butter
1/2 c. chopped onion
2 large carrots, shredded
3 tsp. flour (or cornstarch)
3 tsp. curry powder
8 cups (2 large cartons) chicken broth
1 apple, peeled and diced
2 chicken breasts, cooked and cubed very small (I used 2 cans chicken and poured the extra broth into the soup)
3/4 c. white rice
3/4 c. golden raisins
salt and pepper to taste
two pinches dried thyme
1 c. heavy cream (I used half and half)

Directions:
Saute the onion and shredded carrots in the butter in a large pot. Add flour and curry and cook five more minutes. Stir in the chicken broth and bring to a boil. Reduce to a simmer for about 30 minutes. While simmering, cook the chicken pieces in a fry pan. Add chicken, apple, rice, raisins, thyme, salt, and pepper to the soup. Simmer for 20 more minutes until the rice is done. When there is about 2 minutes left, stir in the cream.

Green Chili Curry

I had forgotten about seeing this recipe on My Kitchen Cafe until Jamie posted it on Jamie's Cookbook recently. We decided to give it a try and it came together easily and was pretty good. I did think it needed a little more flavor and we generously sprinkled our helpings with chili powder and pepper. Overall, really good though!

Ingredients:
2-3 boneless skinless chicken breast halves, sliced into 1/2" strips
Salt and freshly ground black pepper
1 tbsp olive oil
1 (14-ounce) can coconut milk
1 (4-ounce) can diced green chilies
1 tsp curry powder
1 tsp Garam masala
1 tsp ground cumin
1 cup couscous, cooked according to package directions (we used jasmine rice)
2 tbsp cilantro leaves, chopped

Directions:
Season both sides of chicken with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add chicken and cook 2 minutes per side until golden brown. In a medium bowl, whisk together coconut milk, green chilies, curry powder, garam masala, and cumin. Add mixture to chicken and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce reduces slightly. The sauce will be quite runny. To thicken it up a bit, I mixed one teaspoon cornstarch with 2 tablespoons cold water and added it to the sauce and let it simmer for a few minutes to thicken. Serve chicken and green curry sauce over couscous and garnish with cilantro.

Chicken Curry in a Hurry (Freezer Meal)

This was DELICIOUS!!! Definitely my favorite of our freezer meals so far (and it isn't designed as a freezer meal, so just make it the same night you are going to eat it if desired). I don't think I toasted my coconut quite long enough, as I've never done it before, but it still tasted great! I would definitely make this again on my own! Thanks Cathy!

Ingredients:
1 1/2 T veg oil
1 med onion, diced
1/2 tsp salt
2 tsp curry powder
1 (12-14 oz can) coconut milk
1 c canned diced tomatoes (I always just use a whole can)
2 T Tomato paste (I often skip this if I don't have any)
1 lb boneless, skinless chicken breasts, cut into 1 inch cubes (or you can use a can of chicken)
3 packed cups fresh baby spinach, chopped
1 or 2 cans garbanzo beans
1/2 c. toasted coconut

Directions:
-Heat oil over med heat. Add onion and 1/2 tsp salt. Cook until soft, about 7 min. Add curry and stir one more minute
-Stir in cocnut milk, tomatoes and paste and cook another 5 minutes or until sauce thickens slightly.
-Add chicken and cook 5-6 minutes until meat is cooked (sometimes I cook the meat beforehand- that's okay too). Add spinach and cook until wilted, about 3 minutes. Add salt to taste. Serve with rice.

To toast coconut, place on a cookie sheet in 300 oven and watch closely. Cook until golden, just a few minutes. This adds so much flavor to the dish and is my favorite part. Serve curry over rice- we love basmati!

Green Curry Chicken

I found this recipe on The Sisters' Cafe and have been so excited to try it. It was just what I needed tonight. I LOVED it! It is on the sweet side but can easily be spiced up a little with some extra curry and some red pepper.

Ingredients:
1-1.5 pounds chicken breasts
crushed garlic
olive oil
4 carrots, chopped
3 celery stalks, chopped on a diagonal
1 medium onion, chopped
2 cans coconut milk
1 Tb green curry paste
3 Tb sugar
cornstarch
fresh cilantro, chopped
lime wedges

Directions:
Cut up chicken and fry in garlic and olive oil. Set aside. Stir fry carrots, celery and onion in garlic and olive oil - about 5 minutes or until onions are mostly cooked. (Don't over cook - you want the carrots slightly crispy) Mix together with chicken in a big pot and pour the coconut milk over. Stir in the green curry paste and sugar. When it comes to a boil thicken with a little cornstarch. If you want more sauce, add some chicken broth to the consistency you desire...do not add too much broth or it will dilute the coconut flavor too much. Serve over rice and top with fresh chopped cilantro and lime wedges.

Creamy Chicken and Wild Rice Soup

This is another great recipe from My Kitchen Cafe! I am in LOVE with this soup :-)! I am hopeful that the stick of butter in it is balanced out somehow by the fat-free half and half...it was delicious and creamy!

Ingredients:
½ cup butter
1 finely chopped onion
½ - 1 cup frozen corn, or ½ cup chopped celery (I went with celery)
½ pound fresh mushrooms, sliced
½ cup carrots, sliced
¾ cup all-purpose flour
6 ½ cups chicken broth
2 cups cooked wild rice (I just used 1 box Uncle Ben's long grain and wild rice and cooked it without the seasoning packet)
1 pound boneless, skinless chicken breasts, cubed (I used 1 can chicken)
½ teaspoon salt
½ teaspoon curry powder
½ teaspoon mustard powder
½ teaspoon dried parsley
½ teaspoon black pepper
1 cup slivered almonds (I thought I had some and didn't...it was delish without them)
2 cups nonfat half-and-half

Directions:
Melt butter in a large saucepan over medium heat. Stir in the onion, corn, chicken and carrots and sauté for 5 minutes. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Transfer mixture to large pot. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and let simmer.

Next, add the rice, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow to heat through and then pour in the half-and-half. Let simmer 1 to 1 ½ hours. Be careful not to let the soup come to a boil or it won't thicken properly - let it simmer on low heat, stirring occasionally.

Gluten Free Pad Thai

This was one of the first recipes I tried when I found the Kill the Gluten blog. It gets better each time we make it I think. I added my alterations in italics.

Ingredients:
1 box Original Pad Thai
2 boneless skinless chicken breasts, sliced thin
we use 1 can chicken and season with 1/2 t. each pepper, garlic salt, onion salt and 1 t. curry
3 Tbsp oil, divided
I use 1/2 sesame oil, 1/2 canola or veggie oil
1 egg, scrambled (we like 2)
2 green onions, sliced
2 Tbsp cilantro, chopped
1 lime...optional (I forgot tonight and it still tasted great)
2 Tbsp peanuts, coarsely chopped
1/2 c. shredded carrots
Directions:
- Boil 4 cups water. Add the noodles and remove from heat. Let the noodles soak for about 5-8 minutes, then drain and run under cold water.
- In a large skillet, heat 1 Tbsp oil. Add egg(s) and cook until done. Remove the egg and set aside.
- Add the other 2 Tbsp oil and heat. Add the chicken (and carrots) to the skillet, cooking until just done, about 3-5 minutes. Add the noodles and the sauce packet. Stir fry for a few minutes, or until the noodles are done, adding water if necessary to keep them from sticking to the skillet.
- Add the egg, green onions, cilantro, and squeeze the juice from the lime over the top. Stir for 1 minute and remove from heat.
- Garnish with peanuts. (and some soy sauce if desired)

Thai Chicken Curry

This recipe comes from Jamie's Cookbook and it is DELICIOUS! I seriously had to come upstairs to get away from it and stop eating :-)! Thai inspired dishes are definitely her speciality, so check it out (most are gluten free too). Yum, Yum, YUM!!!


Ingredients:
- 1 large chicken breast
- 1 (13.5 oz) can coconut milk
- 1/2 cup golden raisins (I used 1/3 and was pleasantly surprised, we are not raisin lovers over here!)
- 1 medium yellow onion, cut into wide slices
- 1 medium tomato, cut into thick 1 inch pieces
- 1 bunch asparagus or green beans, ends cut off and then cut into thirds (I used green beans)
- 1 1/2 T. Thai red curry paste
- 1-2 t. curry powder
- 1 t. salt
- 1/2 t.pepper
Optional Ingredients:
- pineapple
- 1 tsp sugar
- 1/4 cup water (I added the water and a little more curry powder to provide some extra sauce and was glad I did!)
INSTEAD OF CURRY PASTE: 1 tbsp fresh ginger, 1 tsp curry powder, 1 tsp chili powder, 1/4 tsp cayenne

Ingredients:
- Cut chicken into thin strips. Season with curry and broil on low, DO NOT overcook as it will simmer later.
- Heat vegetable oil in a large pan. Saute onions first, add asparagus/beans, then add tomatoes.
- Add the following ingredients one at a time and taste it as you go: raisins, curry paste, coconut milk, curry powder, salt, pepper, chicken.
- Simmer and taste and re-season until you can't wait anymore. (I thought it was great as is)
- Serve with steamed rice.

Lentil Curry

So, as my first attempt using lentils in a meal I would consider this a complete success! I LOVED the flavors of this dish and it was simple and healthy too (not to mention Mike even gave it his approval)! I got the recipe from an old ward cookbook my visiting teaching partner just gave me - gotta love ward cookbooks! I definitely see lentils again in our near future!

Ingredients:
- 2 t. olive oil
- 1 onion, chopped finely
- 2 garlic cloves, minced
- 4 c. chicken or vegetable broth (I used chicken)
- 1 c. lentils, rinsed and drained (I just realized I didn't do that)
- 2 carrots, chopped
- 3-4 stalks celery, sliced
- 1 peeled apple, cored and chopped (I used a Granny Smith)
- 1 t. curry powder
- 1/2 t. salt
- 1/2 t. celery seed
- 1/8 t. anise seed (I have no idea what that is and didn't include...still yummy)

Directions:
- Heat olive oil in a large pot and saute onion and garlic until tender.
- Add remaining ingredients and simmer about 60 min. or until lentils are tender.
- Serve over brown rice.

Curried Broccoli Pasta

This is another recipe I found on Taste Buds and I have the feeling it is going to be a new staple for me and the girls. It has two of my favorite things...curry and broccoli and the rest of the ingredients are things I always have on hand. YUM! I LOVE it!

Ingredients:
1 1/3 cups pasta (I put more than this, it depends on how saucy you want it- I used my good old gluten free penne)
1 tablespoon olive oil
1 teaspoon curry powder
3 cups broccoli florets
1/2 cup plain low-fat yogurt (I used FF sour cream)
1/3 cup chicken broth
4 teaspoons all purpose flour (or cornstarch)
1 teaspoon prepared mustard ( I used honey dijon)
Dash Salt

Directions:
Cook pasta according to package directions.
Meanwhile, in a large skillet heat oil. Add curry powder and stir-fry over medium-high heat for 1 minute.
Add broccoli; stir-fry for 3 to 4 minutes or till crisp-tender.
For sauce, in a small saucepan, stir together the yogurt, chicken broth, flour, mustard, and salt. Stir into broccoli mixture.
Cook and stir till thickened and bubbly. Cook and stir for 1 minute more.
Add pasta to broccoli mixture; toss to mix. Heat through. Serve immediately.

Caroline's Chickpea Curry

Caroline made this dish during our girls' weekend on the Oregon coast. She found it on allrecipes.com and I LOVED it!

Ingredients:
4 medium potatoes, cubed
2 tablespoons canola oil
1 medium yellow onion, diced
1 teaspoon minced garlic
2 teaspoons curry powder
2 teaspoons garam masala
1 teaspoon ground ginger
1 teaspoon cumin
1 teaspoon salt
1 (10.75 ounce) can condensed tomato soup
1/2 cup cream or milk
1 (12 ounce) can chickpeas, rinsed and drained

Directions:
- Place potatoes in a saucepan, cover with water, and bring to a boil over high heat; simmer until the potatoes are tender. Drain, and set aside.
- Warm oil in a skillet over medium heat. Stir in onion and garlic, and cook until the onions are soft and translucent. Stir in curry powder, garam masala, ginger, cumin, and salt. Cook for 1 or 2 minutes, stirring. Pour in soup, cream, and chickpeas. Stir in potatoes. Simmer 5 minutes.
- Serve over rice.

Cheesy Chicken and Broccoli Casserole

As I have mentioned before I love curry! This has been a favorite of mine for a long, long time!

Ingredients:
- 1 can chicken
- 4 c. frozen broccoli (I prefer florets only)
- 1 can cream of chicken soup
- 3/4 c. mayonnaise
- 1 t. lemon juice
- 1 t. curry powder
- 1/2 c. shredded cheddar cheese
- bread crumbs (I never use them since I'm not supposed to eat bread, but I'm sure they are delicious on top)
Directions:
- Combine soup, mayo, lemon juice and curry in a bowl.
- Spread broccoli in a 2 quart baking dish. Evenly spread chicken over broccoli and cover with soup mixture.
- Top with cheese and sprinkle lightly with bread crumbs.
- Bake 1 hour at 350 degrees.

Freeman Curry Chicken

(these are similar to Hawaiian Haystacks but with different - and better - flavors) I believe this recipe comes from Grandma Freeman and I loved it the first time I had it at Mike's parents house. I have not personally tried the banana topping, but they all LOVE it!

Ingredients:
- chicken (enough for 3 c. cubed)
- 1/4 c. diced onion
- 6 T. butter or margarine
- 6 T. flour (or cornstarch)
- 1 1/2 t. curry
- 1 1/2 t. ginger
- 1 t. salt
- 3/4 c. milk
- 3/4 c. chicken broth
- 1 (12 oz) can evaporated milk (I use the FF)
Toppings: chopped green onion, crumbled bacon, chopped walnuts, sliced bananas

Directions:
- Boil chicken and cut up.
- Saute onion in butter (I usually use a little less than 6 T.)
- Add flour, curry, salt and ginger.
- Stir in both milks and chicken broth.
- Stir over med. heat until thickened (can thin with extra broth if desired), then add chicken.
- Serve over rice and top as you wish!