Loaded Chicken Curry – Serves 5+

Recently a friend asked about cooking curry at home rather than going out…  She wanted a good ‘date night’ type recipe, and frankly, she asked the right person.  This dish is quick and easy so that while the chicken (or other protein is cooking) is tenderizing you can clean and/or get all glammed up.  The quick run-down on this recipe is that it is gluten-free, dairy-free, a great source of protein, antioxidant rich, and loaded with flavor.  The leftovers from this dish taste amazing (ahhhh-mazzzzzing) reheated.  On a final note this dish does not have to be made with chicken rather other proteins such as shrimp, turkey, or beef can be utilized.

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Ingredients

  • 1.5# chicken tenders; chopped into chunks
  • 1 can (8 ounces) light coconut milk
  • 1 medium size zucchini; sliced/halved
  • 1 cup red and orange bell peppers; strips
  • 3 heaping tablespoons of unsweetened coconut flakes
  • 2-3 ounces water
  • 1 medium size yellow onion; minced
  • 4 bay leaves; whole
  • 3 springs rosemary; minced (fresh)
  • Coconut oil to heat up the frying pan
  • 2 (or 3 if you want a bold taste) tablespoons of each spice: tumeric, garlic powder, and ginger, and paprika
  • 3 tablespoons of curry powder
  • 1 teaspoon of cinnamon and black pepper
  • If you want an extra kick: 1 teaspoon of cayenne pepper (probably my favorite ingredient)
  • To taste: garlic salt or sea salt

Methodology

  1. Under medium heat add coconut oil to heat up a large stir-fry pan then add the yellow onions.  Cook until carmelized.
  2. Add the water and coconut milk – stir well.  Allow the mixture to heat up well for about 5 minutes then add the chicken, coconut flakes, vegetables, and spices (including the bay leaves and rosemary).
  3. Stir the mixture well until homogeneous for 5 minutes then reduce to low heat and allow to simmer for 20-25 minutes either covered or uncovered.
  4. Serve atop your favorite rice.  (I used basamati rice with some spicy southwest seasoning for an extra kick.)
  5. Happy date night y’all!

 

xxx – Sarah

Pulled Garlic Chicken and Onions – Serves 3

I am a foodie without a slow cooker…  Yes, I know, I have yet to get on the bandwagon, and when I do, y’all will certainly know.  To get the consistency of chicken from a slow cooker without actually having one is NOT impossible.

Chicken is a great source of lean protein and is readily absorbed by our body.  Like other animal based proteins chicken is a high biological value (HBV) protein.  Our bodies crave protein to keep our skin intact and our muscle fibers bound (also serves as a great post-workout meal or snack).  This is a great savory dish that allows you to get the protein you need and it can be paired with just about anything!  I opted to pair with asparagus and sweet potatoes… 🙂

Ingredients:

  • 1.2-1.5 pounds, chicken breasts – thick slices
  • 1 tbsp., rosemary – minced
  • 2 tsp., garlic – minced
  • 1 medium-sized, yellow onion, thin slices
  • 1/4 cup olive oil
  • 1 tsp, paprika – granulated/ground (aka looks like salt but red in color)
  • To taste:  Salt (use at your own risk)
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Ooops… Photobombed by Master T!

Methodology:

  1. Pre-heat the oven to 325 degrees Fahrenheit and set up your ingredients.
  2. In a large pot or stockpot over medium heat add olive oil, onions, rosemary, and garlic then mix well.  Inhale the aromas for about 5-7 minutes or until the onions are slightly golden in color.
  3. Stir the chicken into the onions/oil piece by piece and follow with the paprika.  Mix the spices, onions, and chicken well for about 2-3 minutes.
  4.  Add the cover to the pot and put into the oven for about 25-30 minutes until the chicken is tender.  If you feel the chicken is too dry or not tender enough – drizzle in some olive oil.
  5. Remove the chicken from the oven and transfer to a bowl.
  6. Utilizing two forks – start to pull the chicken apart piece by piece.  If desired, this is the time to add some salt.
  7. Serve with sides or add to a sandwich…
  8. Happy, happy noms!

 

xxx – Sarah