Chicken Curry with Sweet Potato and Chickpeas

On May 8, 2015, in Recipes, by Chris Baccus
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I haven’t been writing much lately because I have been busy with a new job I started almost three weeks ago. The new job is a bit longer of a commute which led me to look for some slow cooker (crockpot) recipes since I get home a little later than I used to and well I’m still the personal home chef.

One find, I already had on my Pinterest board (you can follow me on Pinterest here), was a chicken curry dish that looked pretty amazing and simple. I really liked the use of sweet potato in this particular recipe.  You can of course substitute carrots, if you don’t have any sweet potatoes around.

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I prepared the dish before leaving this morning and when I walked through the door when I came home tonight, it smelled amazing!  Plus everything was pretty much ready to go after I quickly steamed some rice.

The dish turned out great and it is a bit spicy with the 2 tablespoons of curry powder the recipe calls for. You can add or increase. If you want something a little more mild with a hint of heat, go with 1 tablespoon.  Really hot, I’d use 3 tablespoons.

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Have some fun experimenting with this dish. You really can’t mess it up. I’m sure it would be great with lamb instead of chicken.  You could also use cauliflower or potatoes too.  It’s full-proof, so enjoy and play around with this recipe.  I’m sure I will as I continue to bring out my slower cooker more often now that I’m arriving a bit later.

Enjoy!

Full Recipe: [Slow Cooker Chicken Curry]

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Red Lentil Coconut Curry Soup

On June 8, 2014, in Recipes, by Chris Baccus
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Lentil soups are very hit or miss in my experience.  They are often too watery, lack flavor, or get too complex where the soup has too much going on to enjoy it.  Fortunately, this evening was a hit or as my wife said “this one’s a keeper.”

I love coconut milk based curry and with this recipe you could go 5 cups vegetable broth to 1 cup coconut milk, just make sure you eliminate the tomatoes.

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The richness of flavor starts early. Using coconut oil the onion, garlic and ginger are cooked for a few minutes to give the soup a strong, flavorful base. Combining the curry powder, tomato paste for some additional time before adding the liquid helps make this soup deep in its flavor profile.  I only added 1 tablespoon of curry powder, the recipe calls for 2 tablespoons. I also used a yellow curry powder that is of medium spice.

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The lentils are added with the carrots.  Everything cooks for only 20 minutes once all is combined. This time is recommended as you do not want the lentils to get too mushy.  Plus the flavors combine plenty in this short simmer.  I added some cilantro near the end and then topped each bowl with bean sprouts and chopped cilantro.

Full Recipe: [Coconut Curry Lentil Soup]

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Kerala-Style Chicken Curry

On May 29, 2012, in Featured, Recipes, by Chris Baccus
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If you enjoy Indian food and like to cook at home, you should get to know Madhur Jaffrey if you haven’t already. She is basically the cookbook author who brought Indian cooking to the American home.  I have her first cookbook, but recently received her latest At Home with Madhur Jaffrey for my birthday last February.

Well I finally found some time to make something from it and all I can say is ‘why did it take me so long?’ This was simply the best Indian dish I’ve ever had.

The Kerala-Style Chicken Curry is a fairly simple dish that does not require 20 different spices like many homemade Indian dishes.  The curry leaves are the only hard to find ingredient that I bought at Namaste India Supermarket in Irving, Texas. The store also sells in-store made roti bread and chana masala we also bought. Our local Whole Foods now carries local pasture raised whole chickens.

This is a simple one-pot recipe. Saturday I bought some Fatality Red Peppers at the White Rock Farmer’s Market that I placed in the broth after the coconut milk was added and cooked the chicken for another 15 minutes at a medium-high heat boil then added 2 tablespoons of butter a minute before serving.

Serve this with rice and sautéed greens.

Full Recipe: Kerala-Style Chicken Curry.

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Cilantro and Lime Chicken, a Family Favorite

On May 27, 2012, in Featured, Recipes, by Chris Baccus
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My wife has a couple of favorites that she reminds me about on occasion. This recipe is one that comes up a lot. The best part is it is very simple; though, it does require a few ingredients I don’t usually have readily available (lime, fresh ginger and fresh cilantro.) You can also make it in a large batch and freeze a few servings, just double or triple everything in the recipe.

The flavors are rather complex in this dish and you definitely want to measure, especially the lime juice as you don’t want it to become too acidic. Also, make sure you use fresh ginger. Since there are so few flavors in the dish, every flavor needs to stand out, requiring everything to be fresh. You can’t shortcut with dried cilantro or jared ginger.

Cilantro and Lime Chicken

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4

2/3 cup coconut milk
1 cup chicken stock
1 tablespoon fresh lime juice
2 teaspoons grated fresh ginger
4 chicken breast fillets, boneless, skinless, cut into strips
Plain flour, for coating
2 tablespoons olive oil
2 tablespoons chopped cilantro, plus extra for garnish

1. Whisk together the coconut milk, stock, lime juice, and ginger. Lightly coat the chicken with flour

2. Heat the oil in a frying pan and cook the chicken over medium heat for 4-5 minutes, or until golden brown. Remove from the pan and keep warm. Add the coconut cream mixture to the pan and bring to the boil. Cook for 5 minutes, or until reduced by half and thickened slightly. Tip: If not thick enough, mix a small amount of cornstarch and water together and add a couple tablespoons to the mixture to thicken.

3. Return the chicken to the pan, add the cilantro and simmer for 1 minute to heat the chicken through. Poor mixture over rice and sprinkle with a garnish of cilantro leaves.

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Sweet Potato and Chard Stew

On March 19, 2011, in Recipes, by Chris Baccus
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This by no means is a favorite dish, but it is a good choice to mixup a week’s meals with a vegetarian selection that uses a couple vegetables that are not often used – sweet potato and chard. The coconut milk adds a rich flavor and the squeeze of lime juice makes this more of a Spring dish than a Fall or Winter month choice.

Sweet Potato and Chard Stew
serves 4

2 Tbs. olive oil
2 cups yellow onion, diced
1 large sweet potato
4 cloves garlic, chopped
1 jalapeno pepper, diced
1Tbs. fresh ginger
1 tsp. ground coriander
½ tsp. Curry powder
1 1/2 cups water
1 can (14oz.) coconut milk
1 bunch of Swiss chard
squeeze of lime for garnish

Directions:

Warm the oil over medium heat in a large saucepan; add the onion and a bit of salt. Cook while stirring for about 4 minutes.

Add sweet potato, garlic, pepper, ginger, spices and sauté for a minute or two.

Add 1 1/2 cups of water, coconut milk and a bit of salt; bring to a boil and reduce to a simmer for about 15 minutes, covered.

Add the chard, and continue cooking for about 8-10 minutes until the chard

Serve over quinoa or jasmine rice. I used a quinoa and lentil mixture sold by Trader Joe’s

 

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