Coconut Curry Chicken

Ingredients:

source:  Sweet Treats and More

• 2 lb boneless skinless chicken breasts, cut into cubes
• 5 large carrots, peeled and diced
• 1 medium onion, peeled and quartered
• 2 cloves garlic, peeled
• 1 large green bell pepper, seeded and chopped
• 1 (5 oz ) can tomato paste
• 1 (14 oz) can coconut milk
• 1 1/2 tsp salt
• 1 tbsp curry powder
• 1 tsp crushed red pepper flakes
• 2 tbsp water
• 1 1/2 tbsp cornstarch

Directions:

Grease your slow cooker with Pam.  Place the chicken and carrots on the bottom of slow cooker. 

Place the rest of the ingredients (except water and corn starch) in a food processor and process together until mixture is mostly smooth. ***If your food processor is too small to hold everything, process everything but the coconut milk. Transfer mixture to a medium bowl then mix in the coconut milk.

Pour the sauce over the chicken and carrots, mix well, then cover and cook on low for about 6 hours. 

An hour or so before serving, mix cornstarch and water together in a small bowl until cornstarch is dissolved.  Pour mixture into the slow cooker, stir to combine, and continue cooking for another hour.

**This will thicken up the sauce.  When the sauce is to your desired thickness, turn slow cooker to warm setting until ready to serve.  

Serve over rice, with Naan, and garnish with cilantro.   

**if you want you can chop the bell pepper into larger pieces and place in with the chicken and carrots rather than processing into the sauce.  This is what I did and we loved the different textures of the carrots, chicken, and pepper in the sauce. 

Butternut Squash Curry

This recipe never fails me! It is the kind of recipe you can work on throughout the day or even a few days before. The preparation is all worth it in the end! I absolutely love curry and coconut so this is the perfect recipe for me! Our sister-in law, Dana is the one who introduced it to us. It is so good!

Ingredients

• 1 2 to 2 1/2 pound butternut squash
• 3 tablespoons brown sugar
• 1 teaspoon curry
• 1 medium white onion, finely chopped
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 2 tablespoons fresh ginger, minced
• 1 14 oz can unsweetened coconut milk
• 1 14 oz can/box chicken broth
• 2 cups,cubed cooked chicken breast
• 2 teaspoons curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Hot White Jasmine Rice
• Cashews (optional)
• Cilantro, chopped (optional)

Source

Directions:

-Preheat oven to 350

-Spray a rectangular baking dish with cooking spray. Cut squash lengthwise and remove seeds and pulp

-Place squash flesh side down onto the baking dish

-Bake for 30 minutes

-Remove squash from oven and flip the squash right side up.

-Sprinkle the squash with brown sugar and 1 tsp curry and bake for another 20 to 25 minutes, until squash is soft and the flesh can be scooped out.

-Scoop squash out into a bowl and mash well with potato masher, set aside until needed.

-Cook rice in rice cooker.

-For the soup, sauté onion in olive oil over medium high heat until the

onion is translucent and soft, 4 to 5 minutes.

-Add ginger and garlic and cook for another minute.

-Add squash, coconut milk, chicken broth, chicken, curry, salt and pepper

-Cook soup until heated, about 20 minutes

-Serve over hot rice and garnish with cilantro and cashews

Enjoy!!

Bourbon Chicken

I love going to a mall and eating from a chinese place...it's always my go to quick food especially when at a mall. I made this one night and it turned out quite good! I didn't make it as spicy as the original recipe called for and it was just the way I liked it.

Bourbon Chicken

Slightly adapted from: Lin Marie

• 2 lbs boneless chicken breasts, cut into bite-size pieces
• 1 -2 tablespoon olive oil
• 3 garlic cloves, crushed
• 1/4 teaspoon ginger
• 1/4 teaspoon crushed red pepper flakes
• 1/4 cup apple juice
• 1/3 cup light brown sugar
• 2 tablespoons ketchup
• 1/2 tablespoon cider vinegar
• 1/2 cup water
• 1/3 cup soy sauce

1. Heat oil in a large skillet.

2. Add chicken pieces and cook until lightly browned.

3. Remove chicken.

4. Add remaining ingredients, heating over medium Heat until well mixed and dissolved.

5. Add chicken and bring to a hard boil.

6. Reduce heat and simmer for 20 minutes.

7. Serve over hot rice with a side of veggies

Enjoy !!

-Christy

Curried Coconut Chicken

I am a huge curry fan but I love coconut even more! I was craving something asian the other day and I knew what kind of flavors I wanted. I came across this recipe and the reviews were amazing. Everyone raved about how simple yet how good this recipe is.

The ingredients are quite simple. I think next time I will try adding some pineapple and some green peppers in the mix. I'll let you know how it turns out! This recipe can be eaten as a soup or it can be served over rice.

Photo Credit

Ingredients

Source:All Recipes

• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar
• 1 1/2 cups of white rice
• Coconut Flakes (optional)
• 
  
• Directions

1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
4. Serve over rice and top with coconut flakes and/or cashews!

Enjoy !!

-Christy