Twelve Boy Curry

I have posted this recipe before, but I thought that it needed to re-visit the front page. A few months ago, my mommy and I whipped this up to please our hubbs. I wouldn't have been able to do it without her, she is amazing. (Okay, so you CAN do it alone...this meal is SUPER easy, like 20 minute meal...but it is so much more fun with an amazing momma!) It was sooo yummy, even for us non-spicy lovers.

Twelve Boy Curry

Printable Version

6 Tbs. butter

1 cup minced onion

4-5 cloves garlic, minced

1/2 cup flour

2 Tbs. curry powder (this is quite potent)

1 tsp. dry mustard

1/2 tsp. salt

1/4 tsp. pepper

1 tsp. paprika

dash of cayenne pepper

1 1/4 cup beef stock

1 cup light cream (or 1/2 cream 1/2 milk)

3 Tbs. catsup

1 3-pound chicken, stewed, cut into bite-size pieces

brown rice

Condiments:

celery

coconut

bacon

peanuts

orange marmalade

boiled egg

raisins

Melt butter in a large skillet. Add onion and garlic and cook over medium heat until onion is limp. Combine all of the dry ingredients and add to the onion mixture, stirring over low heat until blended. Slowly add beef stock and cream and stir until smooth. Add catsup. Cook for 2 minutes then add chicken and continue to heat for about 5 minutes. Do not bring to a complete boil. Serve over hot buttered rice with any, or better yet, all of the condiments.

From: Colorado Cache Cookbook

Serves 4.

Green Chicken Curry

My husband loved it...and that is saying something. He even took seconds! Woo-hoo! I love those nights in the kitchen, they make all the time worthwhile...especially when all the time is about 30 minutes! YES! I love quick, delicious meals! This had just the correct amount of kick, and the cous cous...mmmmm! I am now going to start rotating cous cous into our meal plan, I loved it! Not to mention cilantro, it always gives the perfect fresh taste to every meal.

Green Chicken Curry
Printable Version

2 boneless skinless chicken breast halves, sliced into 1/2-inch strips
Salt and freshly ground black pepper
1 tablespoon olive oil
1 (14-ounce) can coconut milk
1 (4-ounce) can diced green chilies
2 teaspoons curry powder
2 teaspoons ground cumin
1 1/2 cups couscous, cooked according to package directions
3 tablespoons freshly chopped cilantro leaves

Season raw, sliced chicken with salt and black pepper. In a large skillet, heat oil over medium-high heat. Add chicken and cook 2 minutes per side until golden brown.

In a medium bowl, whisk together coconut milk, green chilies, curry powder, cumin, and cilantro. Add mixture to chicken and bring to a simmer. Simmer 10-12 minutes, until chicken is cooked through and sauce thickens and reduces slightly. Serve chicken and green curry sauce over couscous.

Serves 4.

Adapted from: My Kitchen Cafe

Coconut Chicken Curry

Okay, so I know that this SOUNDS weird, but it really isn't! I was totally scared the entire time that I was making it that Cody was going to take one bite and then we would head out to get some pizza. Well, it was the opposite! Everyone that ate it took seconds! It was very delicious, and not too spicy, not at all. Honestly, you could feed this to your kids and be just fine. The coconut milk must sweeten it up a little bit...however, you cannot taste a distinct coconut flavor. So, even if you are not a fan of the big-c, give it a try! Now, the potatoes. I am NOT A FAN of potatoes, I almost omitted them...but, these were delicious! They soak up the flavors that surround it and just crumble in your mouth...yum!

From: Melanie at My Kichen Cafe

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 tablespoons vegetable or canola oil
2 tablespoons curry powder
1 1/2 teaspoons paprika (substitute cayenne pepper if you like the heat)
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 red or russett potatoes, cut into chunks and pre-cooked 
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons sugar
Jasmine rice (cooked)

Season chicken pieces with salt and pepper. Heat oil, curry powder, and paprika in a large skillet over medium-low heat for two minutes, until fragrant (but don't let it burn). Turn the heat up to medium and stir in onions(which I pureed) and garlic and cook ten minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil and cook for 7 to 10 minutes, or until chicken is no longer pink and is cooked through. Add potatoes, then add coconut milk, tomatoes (I blended mine before adding in order to make a chunk-free meal!), tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. The sauce thickens upon standing, but is great served piping hot (and a bit thinner), too. Serve with Jasmine rice (or your favorite rice) and garnish with cilantro, if desired.