Coconut Curry Chicken

I did not make enough of this the other day.  I could have eaten it for a few more meals!  This is a simple curry recipe that doesn’t require many strange ingredients.

Ingredients:

1 1/2 T. canola oil

2 T. curry powder

1/2 onion, diced

2 cloves garlic, minced

2 pounds chicken breast or tenderloins cut into cubes (I used leftovers from my chicken recipe and shredded it.  Recipe found here: https://oldfavoritesmadeglutenfree.com/2015/12/19/baked-chicken/)

1 can coconut milk (14 oz)

1 can diced tomatoes, NOT drained (~15 oz)

1 can tomato sauce (8 oz)

3 T. sugar

1 tsp salt, to taste

1 tsp pepper

1 bag of frozen stir fry vegetables (I used HEB snap pea stir fry mix)

Cooked rice (I used Basmati)

 

Directions:

Heat oil and curry powder over medium-high heat in a frying pan for 2 minutes.  Add onions and garlic and cook for another minute.  Add chicken and stir.  Reduce heat to medium and cook for another 7-10 minutes until chicken is cooked.  Stir in coconut milk, diced tomatoes with their juice, tomato sauce, sugar, salt, and pepper.  Cover and simmer for 15 minutes.  Add frozen vegetables and continue to simmer for another 15 minutes.  Stir occasionally.  Serve over white rice.

Adapted from: http://m.allrecipes.com/recip/68532/curried-coconut-chicken

Baked Chicken

Sometimes you just want an easy meal, right?  I often cook chicken this way and use some that night or the next day and then freeze a bunch of it to be used at a later time.  It can be served just the way it is with a size of frozen vegetables and it’s a tasty meal, or it can be put in mango chicken, spaghetti, or whatever!  I usually just eyeball it as far as proportions go, but here’s an estimate of the amount I use.  A rookie mistake it to heavily coat the chicken in oil which gives you a pan of sizzling oil and chicken broth, so coat it lightly!

 

4 pounds chicken tenderloins or chicken breasts

1/4 c. olive oil

1 T. salt

1 tsp pepper

 

Mix olive oil, salt, and pepper in a small bowl.  Coat a cookie sheet with aluminum foil (so cleanup is easier).  Place raw chicken on the cookie sheet with a little bit of space between each piece of chicken.  I usually have to use two cookie sheets.  Using a basting brush, lightly coat the chicken with the oil mixture.  If you have extra oil, you can turn the chicken over and coat it, but that’s not necessary.  The most important thing is to make sure you get some salt and pepper on each piece of chicken.

 

Cook chicken in an oven preheated to 375 degrees for about 20-25 minutes.  Chicken is done when you cut it and it shreds like chicken (think Chick-fil-a sandwich), or when you press on the top and it feels firm to the touch.  Make sure you let the rest of the chicken rest for 5 minutes before cutting so it can soak all those good juices back in and remain moist!

After the chicken cools, you can freeze it.  I usually put it in the fridge overnight and then freeze it the next day.  It seems to help it freeze better to gradually change the temperature.

Mango Chicken

The idea for this recipe came from some cookbook long, long ago.  I have changed it so much and made it my own, and I don’t remember where the original source was.  I made it several times using fresh mangos when I was in Central America.  The best I can do now is frozen mangos, but they taste good too.  My husband and I really enjoyed this and we hope you do too!

Mango Chicken

1 large onion, chopped

1 bag of frozen mangos, cut into smaller pieces (you can use fresh if you can find good ones, but the frozen ones worked great!)

2 pounds chicken tenderloins, precooked (I have a method for pre-cooking chicken which I will share in another post.)

2 T melted butter (I used Smart Balance dairy free)

1 tsp salt or more, to taste

1/2 tsp ground black pepper or more, to taste

1/4 tsp paprika

pinch of nutmeg

Grated rind of one lemon (optional)

1 cup chicken broth (make sure it’s gluten free- I use Swanson’s or HEB brand usually)

juice of 1 lemon

1 can coconut milk, 14 oz.  (use full fat, not the lite ones)

 

Chicken mixture:

Place onions in a large skillet and cook to soften.

Combine “butter”, salt, pepper, paprika, and nutmeg in a small bowl.  Rub all over chicken.

Put chicken and mango in the pan with the onions and cook until warm throughout.

 

Meanwhile, make the milk sauce:

Bring chicken broth to a boil in a saucepan.  Reduce the heat and stir in lemon juice and coconut milk.  Continue to simmer and stir until it thickens just a little.

Pour the milk sauce into the chicken mixture and cook for 5-10 minutes to let the liquid reduce a little.  May be served over rice.

IMG_4647
This is what it looked like in the pan before I served it over rice.

We hope you enjoy this as much as we did!

Chicken Piccata

I had lemon juice and capers that needed to be used up and I came across this idea.  I wasn’t sure how this was going to go over, but my husband ended up loving it!

 

Chicken Piccata

 

Flour mixture:

1/4 c. brown rice flour

1/4 c. white rice flour

1/4 tsp paprika

1/4 tsp black pepper

dash salt

Chicken:

1 pound chicken tenderloins or chicken breast

2 T. olive oil

1 clove garlic, minced

Sauce:

1 c. white wine

1/2 c. chicken broth

1/5 c. or less of lemon juice

1-2 T. butter (I usually use dairy free Smart Balance or Earth Balance)

2 T. capers, drained

1 T. dried parsley

2 tsp dried basil

Dash salt

 

 

Chicken prep:

Mix all dry ingredients and coat chicken in flour mixture.  Save any extra flour mixture for the sauce later.

 

Cook:

 

Heat oil and cook garlic for one minute.  Then remove garlic and set aside for later.

Cook chicken in heated oil for about 5 minutes on one side and  then 5 on the other side until cooked through (white should creep up around the sides and then after you flip it and cook, it should feel fairly firm when you press a fork on it without piercing it.)

Sauce:

Boil all sauce ingredients together in a pan after chicken is removed, starting with the wine.  Temper the excess flour from coating the chicken and then add it to the sauce (that means to take a little of the liquid out of the pan and put it in a bowl.  Stir the flour mixture into the liquid and then add it back to the pan.  This prevents it from clumping.)

 

Serve over cooked spaghetti noodles.  I served mine with a size of yellow squash and onions cooked in olive oil with a dash of garlic and salt.

 

http://allrecipes.com/recipe/100690/chicken-piccata-with-angel-hair-pasta/?internalsource=search%20results&referringcontenttype=search%20results