My First Curry!

Well, I took the plunge and attempted a curry.  Amazingly enough it turned out fantastic and I'll definitely be making it again!


Beth's Chicken Curry





Makes 4-6 good sized servings

4 or more Tbsps yellow curry powder (I got mine from By the Pound, mild yellow curry powder)
2-3 Tbsp oil
1 medium onion, diced
3 carrots, large diced
1-2 chicken breasts, cubed
2/3 cup red lentils
A splash 1/2 tsp? Of coconut extract
2 cups chicken stock or 1 bouillon cube and 2 cups water
1/2-2/3 cup yogurt
1/2 cup milk
Several handfuls of frozen peas

In a dry pan toast the curry powder until fragrant.
Add in olive or other oil and stir.  Add in diced onion and cook until slightly softened.  Add in chopped carrots and stir to incorporate.
Start browning the chicken a handful or so at a time in the pan.  Once finished browning mix in with the onions and carrots.
Add in the red lentils and chicken stock.  Stir in the coconut extract.

Simmered a while until thick and the chicken is cooked through, add in the yogurt, milk and peas and cook until the peas are heated through - about 5 mins.

Serve with a HUGE bowl of rice and naan/pita bread.  I cooked 2 + cups and it wasn't enough.


Lightly spicy and a bit sweet - didn't put any sugar in it, so it must have been already in the curry powder.

Kids loved it - once we got them to try it, both of them nearly cleaned their plates!!

 The only picture I got was the carrots and onions :-/  Apologies.

Dinner Tonight

Ok, so it was dinner LAST night, but still... It was yummy - had to post!

Ingredients:

3 strips bacon, chopped (already cooked is fine)
2 chicken breasts, sliced into chunks
1/2 onion, chopped (or dried minced works too)
1 good sized bunch rainbow chard, chopped
2 tomatoes, chopped
1 can mushrooms
2 eggs
1/2 cup milk or cream
Garlic
Salt & Pepper
1/2 cup or so of Parmesan cheese
8oz of spaghetti or linguine - hot/freshly cooked

Boil the water for the pasta - and plunk the pasta in!
In a large skillet - fry chopped bacon until crispy - add in the chicken bits and brown up until cooked through.  Add in the onions and garlic, sprinkle with S&P.

Once the chicken and bacon are cooked through, add in the chard, tomatoes and mushrooms.  Toss, mix, stir until chard is wilted and everything is hot - I had a hard time getting everything to stay in the pan - this makes a lot of food!

While the pasta is finishing cooking and the chard and chicken are getting all hot and happy, whisk together 2 eggs and the milk/cream with some S&P.  Drain the pasta and place back in the hot pot.  Toss quickly with the egg mixture until the noodles are well coated and the eggs have cooked on the hot pasta.  Add the pasta/egg mixture to the chicken and veggies, add in the Parmesan cheese and toss together well.

Finally another recipe! Yummy Chicken and Veggies

It's been waaaay too long since I've written any blog posts.  Life has been happening.   The cooking goes on.

Made a great recipe last week - had to share, especially after my MIL requested the recipe from me TWICE!

Ingredients:
Chicken Pieces (enough to feed the fam)
1/2 large onion chopped
3-5 carrots, chopped
3 stalks celery, chopped
flour
butter
2 cups chicken stock (or 2 cups water and 1 bouillon cube)
Oil for the pan

Heat oil in a large dutch oven - brown chicken pieces until nicely browned.  Remove from pan.  Saute vegetables in a little more oil until onion is a bit browned and the other veggies are softened a bit.  Either remove the veggies or just continue on.  Add in ~3Tbsp flour and mix in well to the veggies until all the oil is soaked into the flour and the pot is rather dry.  Then add in the 2 cups of chicken stock (or bouillon and water) whisking as you go to break up lumps until it's a nice smooth sauce.  Add in salt & pepper and any other seasonings now and mix well.  Add the vegetables and chicken back in and simmer on the stove - or in a 350 degree oven - until the chicken is done.

Serve over rice or mashed potatoes would be tasty too.

Feeds 4-6 depending on how much chicken was cooked.

Bok Choy Stir Fry

2 Tbps vegetable oil
1 lb chicken or tofu
3-4 green onions (or 1 medium onion)
5 or more bunches of baby bok choy
2 Tbsp Terryakki sauce
2 Tbsp soy sauce
2-4 Tbsp Olive oil
1/4 cup peanuts (optional)

Dice chicken or tofu and white parts of the onion. Saute in hot oil until browned and mostly cooked through.

Slice baby bok choy into bite sized pieces (washed well) and add on top of chicken or tofu mixture. Add in sauces and olive oil and mix well. Cook until bok choy is slightly wilted and heated through.

Garnish with green parts of the onion and peanuts (if using)

Serve over rice or by itself.