Quick Chicken Curry and Vegetables

You may have noticed by looking at my blog that I really like curry flavors.  I haven't yet made my own curry spice mixture, but I'm working on it. Until then I use a curry powder that I bought from Jungle Jim's which is this huge market that sells everything food wise that a foodie would love.  It's just an amazing store and I spend hours and lots of $$ every time I go.  If you haven't been, take a road trip and check it out, you won't be disappointed.

This dish is very easy, very quick and tastes great.    I got my curry rice going which consists of 1 C basmati rice, 1tbs butter, 1 tsp of curry powder, 1 tsp kosher salt,  1.5 C chicken stock.  Just put all this in a pot and cook, bring to boil, cover, reduce heat to simmer and cook about 20 minutes.  Let the rice rest for about 10 minutes after cooking and fluff with a fork.  Now the curry chicken and veggie is really easy, tonight I just used what I had on hand, 1.5 lbs organic boneless skinless chicken breasts (rinsed in cold water and patted dry) cut into bite size pieces, 1 tbs EVOO,  3 garlic cloves chopped, 2 C broccoli florets,  1/2 C frozen peas, 2 C fresh baby spinach leaves, 1/2 C heavy cream,  1/2 C chicken stock, 1.5 tbs curry powder, 1/4 tsp cayenne, 1 tsp garam masala, 1tsp hot Hungarian paprika 1 tsp kosher salt.  I added the EVOO to a large skillet and heated it over med high heat for about 2 minutes and added the chicken pieces and chopped garlic and coated them with oil and just sauteed it for about 3-4 minutes until all sides if chicken were no longer pink.  I added the broccoli, chicken stock, broccoli and peas, salt, spices and continued to simmer for an additional 2-3 minutes.  I then added the heavy cream and stirred the mixture, and let it simmer for another 2-3 minutes.  I then stirred in the spinach, reduced the heat to low, covered and simmered for about 3-4 minutes.  I removed the skillet from the heat and just let it rest, covered, for about 10 minutes.  I served the chicken over the curry rice and garnished with a spring of cilantro and crushed red pepper.  I wish  I would have had some naan bread on hand to dip in the creamy sauce, but maybe next time.  I hope you try this dish.  It's really easy, quick and yummy.

Grilled Curried Chicken Thighs w/ Curried Couscous

Hey Folks! Wow my last food post was awhile ago. Been very busy w/ my family. My dad was placed in hospice care, which has been very stressful, yet it has also been a blessing. Hospice is a wonderful thing and they are taking great care of my dad. This experience has really brought the family together and it's just been really good all around.  I've cooked a few unusual dishes for my dad and I think he's been pleasantly surprised.  I made low sodium dishes for him and found that the dishes still were really tasty minus the salt.  Mrs Dash has become a good friend lately.  I'm working on a low sodium pizza, he's really been craving it.  Anyone out there have a yummy low sodium pizza recipe that you would like to share?  Did you know that the average slice of pizza with Mozzarella cheese has about 4000 mg of sodium?  OMG!!!  I also read that we should only consume about 1500 mg of sodium per day.  Read the labels on your prepackage food, loaded with salt!!!

Anyway, back to the food- tonight I took 4 bone in, skin on, chicken thighs, rinsed and dried them. I set those aside and I heated the grill, 1 side on high and one side on low. I prepared a rub of 1.5 tbsp hot curry powder, 1 tsp hot paprika, 1 tsp cumin, a dash of cinnamon and 2 tsp of Mrs Dash (we are cutting back on our Sodium). I placed the spice mix in a large bowl and laid the thighs in the bowl and just rubbed the spices all over the meat.  I then took 2 tbsp unsalted melted butter and poured that over thighs and massaged the mixture onto the thighs.  Once the grill was preheated I placed the thighs skin side down on the high heated side of grill. I let those brown and let the skin crisp up, then I turned them and let the other side brown as well. After about 3 minutes I moved them to the low side and continued to grill for 12-15 minutes turning occasionally until they reached a temp of 166.

While my chicken was grilling I prepared my couscous. I placed 1 c of low sodium chicken broth, 2 tsp hot curry, 1 tsp cumin, 1 tsp hot paprika and 1/2 c frozen peas in a med pot, brought it to a boil and then added 3/4 c of couscous. I stirred in the couscous and covered the pot, removed the pot from heat and let it rest for 5-10 minutes. Afterwards I fluffed the couscous with a fork and I served it with the thighs with a garnish of cilantro and cucumbers. I love this combination of flavors and textures: spicy, cool, crunch and chewy. Try it and let me know your thoughts. Good Eats!

Thai Chicken Curry and Veggies

Yes, we've done curry chicken before, but this one is a little bit different.  You gotta try it!  It's easy and so yummy!  Here's what you need: 2 tbs Oil, 1 tsp of Five-Spice Powder (this is an asian spice, fully loaded with flavor.  You might be able to purchase at the market, but you'll probably have to go to a Whole Foods, natural food store or an asian market), 5 cloves mince garlic, 1 tbs minced ginger, 1/2 tsp cayenne, 1 tbs soy sauce, 1.5 lbs boneless, skinless chicken breast cut into 1" pieces, 1 C chicken broth, 3 tsp curry powder, 1 14 oz can of lite coconut milk - not cream of coconut (found in the asian section of your market), 2 tbs rice wine vinegar, 1 bag of frozen stir fry veggies.  You will want to serve this over basmati rice and indian naan bread.


Here's how to do it: Heat your oil in a large skillet or wok over medium heat until hot.  Stir in five-spice, garlic, ginger, cayenne and soy sauce.  Blend well.  Add chicken and coat thoroughly with spice mix and cook for about 5-8 minutes.  Add the chicken broth, rice wine vinegar and coconut milk; bring to a boil, reduce heat and simmer uncovered for 25 minutes, stirring occasionally and scraping sides.  Add your veggies, bring to boil and cook an additional 3 minutes.  Serve over basmati rice and if you can find some naan bread it's awesome to dip into the sauce.  Good Eats!!