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Curry Yogurt Chicken

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Every time I make this dish the two of us can’t stop exclaiming how much we love it.  I now try to make it once a week, regardless of what season it is or what the temperature is outside.  Hot out?  Don’t care, still going to make it.  We love it that much.

As my husband was quick to point out to me, this dish has just about everything anyone could want in a meal.  The chicken and rice help to fill you up, the curry, ginger and chili give it just the right amount of tingle (be sure to de-seed the chili pepper if you don’t want the fire!) and the yogurt gives the sauce just the right amount of velvety goodness.  Yet, it’s not too heavy.

Another thing I love about this meal…you can eat it in a bowl sitting in front of the TV.  Casual and comforting.  And the leftovers – amazing.

Here’s what you will need to serve 4-5 people…

Recipe

1/4 cup canola oil

2 pounds thin chicken cutlets, cubed

whole wheat flour, for dusting

2 tbsp finely chopped fresh ginger

1.5 tbsp curry powder

1 large garlic clove, minced

1 red chili pepper, sliced thin (seeds and ribs removed if you don’t want it spicy)

1 large red bell pepper, cored, seeded and cut into large dice

6-7 large vine ripened tomatoes, cut into large chunks

1/2 cup frozen corn kernels

1/3 cup frozen peas

7 oz container Greek yogurt, plain

1/2 – 2/3 cup water

1/3 cup chopped cilantro leaves, for garnish

salt & pepper

basmati rice

Method

In a large, deep skillet heat the oil.   Season the chicken cubes with salt and pepper then dust lightly with flour, coating all sides.  Tap off the excess flour and add chicken to hot oil in batches (don’t overload the skillet).  Cook chicken until lightly browned.  Transfer chicken to a plate.

In the same skillet add the ginger, red pepper, chile pepper and garlic and cook, stirring occasionally, until peppers are slightly softened, about 2 minutes.  Add the curry powder and cook for one minute longer.  Add the chopped tomatoes, corn, peas and water.  Bring to a soft boil.  Next add most of the yogurt.  Stir until smooth.

Add the chicken and any juices to the skillet.  Bring to a boil, reduce heat to low, cover and simmer for approximately 20 – 25 minutes stirring occasionally.  Turn off heat, add the remaining yogurt, stir until smooth and sprinkle with cilantro.  Serve over basmati rice.

Recipe adapted from Food & Wine Magazine

Curry Yogurt Chicken
 
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Ingredients
  • ¼ cup canola oil
  • 2 pounds thin chicken cutlets, cubed
  • whole wheat flour, for dusting
  • 2 tbsp finely chopped fresh ginger
  • 1.5 tbsp curry powder
  • 1 large garlic clove, minced
  • 1 red chili pepper, sliced thin (seeds and ribs removed if you don't want it spicy)
  • 1 large red bell pepper, cored, seeded and cut into large dice
  • 6-7 large vine ripened tomatoes, cut into large chunks
  • ½ cup frozen corn kernels
  • ⅓ cup frozen peas
  • 7 oz container Greek yogurt, plain
  • ½ - ⅔ cup water
  • ⅓ cup chopped cilantro leaves, for garnish
  • salt & pepper
  • basmati rice
Method
  1. In a large, deep skillet heat the oil.   Season the chicken cubes with salt and pepper then dust lightly with flour, coating all sides.  Tap off the excess flour and add chicken to hot oil in batches (don't overload the skillet).  Cook chicken until lightly browned.  Transfer chicken to a plate.
  2. In the same skillet add the ginger, red pepper, chile pepper and garlic and cook, stirring occasionally, until peppers are slightly softened, about 2 minutes.  Add the curry powder and cook for one minute longer.  Add the chopped tomatoes, corn, peas and water.  Bring to a soft boil.  Next add most of the yogurt.  Stir until smooth.
  3. Add the chicken and any juices to the skillet.  Bring to a boil, reduce heat to low, cover and simmer for approximately 20 - 25 minutes stirring occasionally.  Turn off heat, add the remaining yogurt, stir until smooth and sprinkle with cilantro.  Serve over basmati rice.

Curried Egg Salad

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EggSaladBowl

I have become a big fan of hard boiled eggs of late.  I was never much into them, aside from eating a few on Easter.  I have recently discovered they are wonderful as a little snack to get me through until my next meal.

This new found interest of mine started me thinking…how about egg salad??  Again, never much of a fan.  If you’ve read my other post on chicken salad you will know I do not like super gloppy mayo mixtures – and that’s unfortunately how they come at most delis.  Also, egg salad is usually a bit on the boring side, right?

So, I set out to create a non-boring one.  I originally was leaning towards using paprika as the main spice, but I switched to curry – much more interesting.  The curry goes perfectly with the toasted almonds, a delicious combination.  I list 1/8 tsp of curry powder in the recipe.  This amount provides a nice curry flavor but if you are not afraid of curry feel free to use 1/4 tsp.  I usually find myself adding another pinch or so after the 1/8 tsp.

Of course this mixture needed a fresh green herb, I chose chives to provide another hint of onion flavor along with the shallots, as well as a shot of color.

This egg salad makes a great sandwich.  I use organic whole grain bread, toasted.  I like the contrast of the toasty bread with the smooth, soft egg salad.  Then, throw down a layer of baby spinach leaves, pile the eggs salad high on top and finish off with another piece of bread.  Another option…slather some on a toasted bagel in the morning for breakfast.  Terrific, either way.

Here’s what you will need to make 2–3 medium sized sandwiches…

Recipe

5 eggs

1 medium shallot, finely chopped

1/4 cup sliced almonds, toasted and cooled, roughly chopped

4 tsp chives

3 tbsp mayo

1 tsp mustard

1 tsp coarse mustard

1/8 tsp curry powder

whole grain bread, toasted

spinach leaves (optional)

salt & pepper to taste

Method

First task – hard boil your eggs.  This is a very important step!  Place the eggs in a sauce pan and cover with water by one inch.  Set over medium heat and bring to a slow, soft boil.  Turn off heat, cover and let sit for exactly 12 minutes.  Set your timer!  After the 12 minutes, drain the hot water, then run the eggs under cold water a few times, finally leaving cold water in the pot and allowing the eggs to sit for roughly 10-15 minutes.  Peel eggs.  Cut in half lenthwise and seperate whites from yolks.

Put yolks in a bowl and mash with the back of a fork.  To the bowl add the mayo, both mustards, curry powder, shallots, chives and almonds.  Mix to combine well.

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Take the whites from two of the eggs and chop them with a knife.  I cut them into a small dice.  Then, with the back of a fork, gently mash the remaining egg whites, adding them to the bowl.  Mix everything together, adding salt & pepper to taste.   Assemble your sandwich and get eating!

Curried Egg Salad
 
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Ingredients
  • 5 eggs
  • 1 medium shallot, finely chopped
  • ¼ cup sliced almonds, toasted and cooled, roughly chopped
  • 4 tsp chives
  • 3 tbsp mayo
  • 1 tsp mustard
  • 1 tsp coarse mustard
  • ⅛ tsp curry powder
  • whole grain bread, toasted
  • spinach leaves (optional)
  • salt & pepper to taste
Method
  1. First task - hard boil your eggs. This is a very important step! Place the eggs in a sauce pan and cover with water by one inch. Set over medium heat and bring to a slow, soft boil. Turn off heat, cover and let sit for exactly 12 minutes. Set your timer! After the 12 minutes, drain the hot water, then run the eggs under cold water a few times, finally leaving cold water in the pot and allowing the eggs to sit for roughly 10-15 minutes. Peel eggs. Cut in half lenthwise and seperate whites from yolks.
  2. Put yolks in a bowl and mash with the back of a fork. To the bowl add the mayo, both mustards, curry powder, shallots, chives and almonds. Mix to combine well.
  3. Take the whites from two of the eggs and chop them with a knife. I cut them into a small dice. Then, with the back of a fork, gently mash the remaining egg whites, adding them to the bowl. Mix everything together, adding salt & pepper to taste.

Spinach and Chickpea Curry

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ChickPeaCurryFixR

When I came across this recipe I immediately thought I had to try it.  I had been thinking about attempting to cook an Indian dish at home for some time and this one seemed so simple and quick I felt comfortable giving it a try – if it didn’t turn out well I would not have invested much time and energy into it.  I hate wasting time and energy!

Not only is this dish super fast to whip up, it’s healthy.  The chickpeas are high in fiber and a great source of protein.  And thanks to Popeye we all know the health benefits of spinach by now!

This dish goes so well with lamb.  I like to buy the small loin lamb chops and broil them in the oven for about 10 minutes.  I serve this curry alongside the lamb – it’s spectacular.  I have also spooned this mixture over a piece of Tilapia and it was very tasty.  This spinach and chickpea curry would also be fantastic as a vegetarian meal all on it’s own served over basmati rice.

This is what you will need to serve as a side dish for 4-6 people…

Recipe

1 cup coarsely chopped onion

1 tablespoon ground ginger

1 teaspoon olive oil

1 teaspoon red curry powder

1/8 teaspoon garam masala

1 19-oz can chick peas, drained and rinsed

1 14-oz can diced tomatoes with juice

4-5 cups spinach leaves

chicken stock (optional)

Method

In a food processor, combine onion and ginger,  pulse until minced.

Heat oil in a large skillet.  Add onion mixture, curry powder and garam masala to the pan and saute 3 minutes.  Add chickpeas and tomatoes to the pan, crushing some of the tomatoes with the back of your spoon.  Simmer for 2-3 minutes.  Stir in spinach and simmer until wilted.

If you would like the mixture to be more liquidy, feel free to add some chicken stock (or vegetable stock).  I prefer mine on the thicker side.

That’s it, really.  So fast.  So simple.  So delicious.

 

Spinach and Chickpea Curry
 
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Ingredients
  • 1 cup coarsely chopped onion
  • 1 tablespoon ground ginger
  • 1 teaspoon olive oil
  • 1 teaspoon red curry powder
  • ⅛ teaspoon garam masala
  • 1 19-oz can chick peas, drained and rinsed
  • 1 14-oz can diced tomatoes with juice
  • 4-5 cups spinach leaves
  • chicken stock (optional)
Method
  1. In a food processor, combine onion and ginger,  pulse until minced.
  2. Heat oil in a large skillet.  Add onion mixture, curry powder and garam masala to the pan and saute 3 minutes.  Add chickpeas and tomatoes to the pan, crushing some of the tomatoes with the back of your spoon.  Simmer for 2-3 minutes.  Stir in spinach and simmer until wilted.
  3. If you would like the mixture to be more liquidy, feel free to add some chicken stock (or vegetable stock).  I prefer mine on the thicker side.