Chicken and Summer Vegetable Coconut Curry Over Whole Grain Quinoa

Curry…. I honestly never thought I liked curry. It’s not always the prettiest dish honestly. I also always thought that it had to be spicy… I never knew that it could be quite mild! This is now my 3rd posted curry recipe on my blog! I have found that I just love it! (Mainly when I can control the spiciness that is!) I even will put turmeric in my veggies for lunch sometimes… it adds that pretty yellow color and just the right amount of taste!

This dish cooked up quite quickly! Like usual, I used my rice cooker to make my quinoa… so if you don’t have one yet… you know you want one! 🙂

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This will make 4 medium sized servings

INGREDIENTS

1/4 cup chopped onion
3 tsp curry powder
1/8 tsp turmeric
1/2 tsp minced garlic
1/4 tsp smoked paprika
2 carrots, peeled and diced
1 large yukon gold potato peeled and cubed into bite size pieces
2 medium zucchini squash, diced
1 small yellow summer squash
Small handful of green beans chopped into bite size pieces
1 15oz can of unsweetened premium coconut milk (NOT Light!!!)
3/4 cup chicken broth
1 large bunch of kale (or spinach) rinsed and chopped (remove center vein from the kale)
Salt and pepper to taste
2 tablespoons olive oil
1 TB butter

Quinoa:

1 cup quinoa
2 cups water
1 TB olive oil
dash of salt

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INSTRUCTIONS:

Start by starting the quinoa. RINSE your quinoa in a metal mesh colander, or SOMEHOW. But definitely rinse it. Then, either measure and place into a rice cooker and press “cook”, or follow directions on the package and cook in a small sauce pan with a lid.

Then, cook your chicken. I used 3 chicken tenderloins so that the dish would vegetable heavy with a hint of chicken… not the other way around! I placed butter in the bottom of the skillet, and turned it onto medium to melt the butter. Then, I put my chicken tenderloins into the skillet onto the melted butter. I added the 1/2 of the onion and 1 tsp of the curry powder and salt and pepper. While it’s cooking, I took the spatula and cut the chicken into bite sized pieces. (I cook my chicken from frozen, so if you cook from raw, feel free to cut into bit sized pieces first.) Once the chicken is cooked through, remove the chicken from the skillet and place in a bowl and set aside. Add the olive oil into the still warm skillet still at medium heat. Add the potatoes and carrots first with the chicken broth. Add the rest of the curry powder, paprika, minced garlic and turmeric. Once they have cooked for 5-7 minutes and veggies start to soften (as well as the chicken broth cooking down and reducing a bit) add the zucchini, summer squash, green beans. Shake the can of coconut milk well to mix. Open the can and stir coconut milk in slowly to the vegetable mixture. I only ended up using 3/4 of the can of coconut milk, but you may want to use all of it. Just depends on how you like it. Add the chicken back into the mixture and stir to incorporate it. Let it simmer a couple of minutes. Add salt and pepper to taste. Just before you are ready to serve it, add the rinsed and chopped kale. Stir, combine, and SERVE over the cooked quinoa. DELICIOUS!!!

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Even the leftovers of this dish was AMAZING! If you like curry, try it! You can even add a bit more spice if you’d like, throw a bit of cayenne powder for a bit more spice! 🙂

And now, for the quote of the day:

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Chicken and Veggie Curry with Fresh Herbs Over Coconut Cilantro Rice

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So, it’s been a long day… and I needed something to go with zucchini… yeah… so somehow I ended up making curry! 🙂 It was delicious though!

I am NOT a spicy fan. I prefer mild curry. I want the taste without the fiery burn making my eyes water. Due to that, if you prefer a slow BURN when you eat curry, making you need to drink milk while you eat it, spice it up. If you like MILD, then leave it as is!!!

Here goes:

Coconut Cilantro Lime Rice:

1 cup bismati rice
1 can light coconut milk (I use Trader Joes organic)
2 TB chopped cilantro
juice of 1/2 a lime
salt and pepper to taste

Directions:

Put the 1 cup of rice into a mesh strainer and rinse until the water runs clear. Then, put into a rice cooker (or pot). Then add the coconut milk and salt and pepper. If in rice cooker, just hit cook. It will pop up when done. If in pot, stir and bring to boil, then put on low and put lid on. Let simmer for 20 minutes…. don’t remove the lid!

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Chicken and Veggie Curry:

6 boneless, skinless chicken tenderloins, diced
1/2 onion diced fine
1 red bell pepper, chopped
1 1/2 cup frozen corn
1/2 tsp fresh grated ginger
1 tsp minced garlic
2 tablespoons coconut oil (or similar)
1 tsp thai red curry paste (orig. recipe called for 3 tablespoons… if you like it spicy… go ahead!)
2 tsp curry powder
1/2 can light organic coconut milk
1 tablespoon low sodium soy sauce
6 leaves fresh basil, chopped
1 carrot
1/4 cup fresh cilantro, chopped
2 ounces feta cheese, crumbled
fresh naan , for serving
  1. Heat a large skillet over medium-high heat and add 1 tablespoon coconut oil. Once hot, add the diced chicken and onions and saute the chicken until browned all over and cooked through, about 5-10 minutes. Remove the chicken from the skillet and place on a plate.
  2. Add another tablespoon coconut oil to the skillet. Add the red peppers, garlic, carrot and corn, saute 3-4 minutes and then toss in the zucchini, ginger and garlic. Saute the veggies another 5 minutes or until they just begin to soften. Add the chicken back to the skillet and toss everything together.
  3. To the skillet add the curry powder and curry paste and give everything another good toss. Cook 1 minute and then add the coconut milk and soy sauce. Stir to combine, bring the mixture to a boil, cook 5 minutes or until the sauce thickens slightly. Remove from the heat and stir in the basil and cilantro.
  4. Serve the curry over the rice. Add a spoonful of the mangos and a sprinkle of feta cheese. Eat with Naan!

 

Enjoy!!!

And, for the “Quote of the Day”:
from the Hymn Abide With Me, words by Henry Lyte

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Coconut Curry Corn&Chicken Chowder

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A mouthful to say, and a DELICIOUS mouthful to eat!!!

Ingredients:

2 TB coconut oil
1/2 onion chopped
1/2 tsp. minced garlic
1 Yukon Gold potato Diced small (1/2 – 1 inch pieces)
1 14.5 oz. can Diced&Fire Roasted tomatoes w/green chilies (I used Trader Joes)
2 steamed ears of corn, cut the corn off the cob and toss the cobs.
1 tsp. cumin
1 tsp. curry
1 cup Silk Coconut Milk (you can also use 1 can coconut milk, but I always have coconut milk in the fridge)
1/2 qt. Low Sodium chicken broth (you can also use vegetable broth)
drizzle of honey to taste
salt & Pepper to taste
splash of 1/2&1/2 at the very end… makes it a bit extra creamy
4-5 chicken tenderloins – cooked and diced. (I sauteed them w/1 TB olive oil in skillet w/salt, pepper and cumin for about 10-15 min)
Garnish with cilantro, and a bit of FRESH squeezed Lime juice

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Directions:

Heat the olive oil in a large soup pot over medium heat and stir in the cumin and curry, cook for one minute to infuse the oil with spice.
Add the chopped garlic and onion. Stir and cook for five minutes. Add the roasted corn, potato, canned fire roasted tomatoes with green chilis; stir for a minute. Add in the broth.
Cover and bring to a high simmer. Lower the heat and simmer gently, until the potatoes are tender, about twenty minutes or so.
Add the coconut milk and sauteed chicken tenderloins (diced). Stir and season with sea salt and ground pepper; and add a drizzle of organic raw honey to taste. Heat through gently- please DON’T BOIL it.
Just before serving, add the chopped cilantro and fresh lime juice. Stir. Taste test. Adjust seasoning. The lime juice brightens the taste and accents the spice. Honey cools the spice.
Garnish with a lime wedge, and ENJOY! (It’s got a bit of heat too!!! YUM!).
Serves 4-6 depending on serving size.

Read more: http://glutenfreegoddess.blogspot.com/2006/09/roasted-corn-chowder-with-cilantro.html#ixzz35Vc45gmB

Curried Rice with Shrimp

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Original Recipe Credit: http://www.realsimple.com/food-recipes/browse-all-recipes/curried-rice-shrimp-00000000006830/index.html

I have adapted my recipe from the recipe listed above.

I used brown rice in my recipe… I’d actually recommend white rice, I just didn’t have any left, so I used what I had.

Step 1: Put 1 cup of rice into the rice cooker, and fill it with water until the water reaches the first crease on my pointer finger. That’s how my mom measured… so that’s how I measure it. Don’t even know how much water that turns out to be, but it works! Then, I add 1 tsp. of minced garlic and 2 tsp. of curry powder. I close the rice cooker, and press cook. (If you do NOT have a rice cooker, I recommend you following the original recipe link above.)

Step 2: Peel and cut 4 carrots. I cut the carrots into about 1 1/2 in to 2 inch pieces. Then, I chopped up 1/4 of an onion. I put the carrot and onion into a skillet w/1/4 cup of water and 1 TB olive oil and 1/2 tsp minced garlic and a dash of curry powder. I put the lid on and simmered on med-low heat. (15-20 min).

Step 3: While the carrots and onions are simmering, I put the shrimp, still frozen, on a tin-foil lined cookie sheet and drizzled olive oil over top. (2 TB?). I then sprinkled with salt, pepper, garlic powder and just a touch of curry powder (to continue with the theme). I baked them at 375 for 15 minutes.

Step 4: Assemble. All things should get done right around the same time. Carrots should be firm, but tender. Shrimp should not be translucent at all, and cooked through. Rice should be sticky and a nice curry-yellow. Put rice in bowl, then carrots and onions, toss, and add shrimp to top. Garnish with basil as desired.

Enjoy!