Coconut Curry Chicken Meatball Soup

 This is SOOOO good. I used ground turkey, not chicken because I like the flavor and texture of turkey more. I also used regular potatoes, not sweet potatoes because my kids don't like sweet potatoes.

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• Coconut Curry Chicken Meatball Soup, by Half Baked Harvest

• 1 pound ground chicken or turkey
• ▢1 small shallot, chopped
• ▢1/2 tablespoon chopped fresh ginger
• ▢2 teaspoons soy sauce
• ▢black pepper + kosher salt
• ▢2 tablespoons extra-virgin olive oil
• ▢4 cloves garlic, chopped
• ▢2 tablespoons red curry paste
• ▢1 tablespoon yellow curry powder
• 1 small shallot, chopped
• 1/ Tbl ginger, chopped
• ▢2 cups low-sodium chicken broth
• ▢1 cup cubed sweet potatoes or regular potatoes 
• ▢2 (14 ounce) cans coconut milk
• ▢2 cups baby spinach
• ▢2 cups cooked basmati rice
• ▢1/3 cup fresh cilantro, chopped
• ▢toasted chili sesame oil

US Customary – Metric

Instructions

• 1. In a bowl, combine the chicken, 1 shallot, 1 tablespoon ginger, soy sauce, and a pinch of pepper, Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-16 meatballs).

  2. Heat the olive oil over medium heat in a medium pot. Add the meatballs and sear until crisp, about 4-5 minutes, turning them 2-3 times. Transfer to a plate.

  3. To the same pot, add the curry paste, curry powder, 1 shallot, 1 tablespoon ginger, and the garlic. Cook until fragrant, about 2 minutes. Stir in the chicken broth and sweet potatoes. Cover and cook over medium heat until the potato is tender about 10 minutes. Add the coconut milk and spinach. Simmer, uncovered another 5-10 minutes, until thickened slightly. Slide the meatballs back into the soup. Stir in the cilantro. Season with salt.

  5. Divide the rice among bowls and ladle the soup and meatballs overtop. Drizzle with chili oil. Serve with Naan on the side. Enjoy!

Thai Curry Soup

I made this last night and we ALL (kids included) fell in love with it.  The flavors are spot-on and you can put in whatever veggies you like.  It makes a TON, so I cooked less dinners this week than normal because we didn't want to stop eating this for left-overs.  I made Mel's Kitchen Cafe's coconut rice and put a scoop in the bottom of the bowls, which made it more filling and hearty.

Thai Curry Soup

Heavy Cream

Thai Red Curry Sauce (11 oz. bottle from Trader Joe's)

Green Cabbage Shreds- 10 oz. package

1-2 Onions, diced

3 chicken breasts, diced 

Salt

3 boxes broth (I used bone, but any chicken or veggie will work)

Vegetables of your choosing

I used: Green beans, sweet peppers (the small multi-colored ones), broccoli, 2 zucchinis, carrots, mushrooms.  You can put in whatever you like and it all works!  Just make sure you adjust cooking times (ie- zucchini and mushroom cooks fast and should go in at the end)

Instructions: 

In a LARGE pot, sautee onion in 2 Tbs. butter until soft.  Add cut chicken and minced garlic.  Cook until chicken is no longer pink.  Pour broth, green beans, and carrots in (and any veggie that may need more time to soften).  Bring to a boil for 10 minutes, or until veggies are soft to your liking and chicken is fully cooked. Add chopped zucchini and Thai sauce.  Bring to a boil again and then add cabbage and cream (I probably used 1 cup cream, but you can add to your desire).  Cabbage cooks fast, so give it a minute or two and then serve.

Curry Stand Chicken Tikka Masala

I've tried a LOT of different tikka masala recipes over the last few months because its one of my favorite dishes.  This is by far my favorite.  Macros for 200g are C10 F8 P49.  Everyone gobbled it up- only wishing I had made more!!

Curry Stand Chicken Tikka Masala

adapted from allrecipes.com

1 onion, finely chopped

4 cloves garlic, minced

1 Tbs. ground cumin

1 tsp. salt

1 tsp. ground ginger

1/2 tsp cayenne pepper

1/2 tsp ground cinnamon

1/4 tsp ground turmeric

1/2 tsp curry powder

1-14 oz can tomato sauce

1 cup heavy whipping cream 

2 tsp paprika

1 Tbs. white sugar

4 chicken breasts, cut into bite-size pieces

Heat a large skillet over medium heat and spray with cooking spray. Cook onion until translucent, about 5 minutes.  Stir in garlic; cook and stir just until fragrant.  Stir cumin, salt, ginger, cayenne, curry, cinnamon and turmeric into onion mixture.  Fry until fragrant, about 2 minutes.  

Stir tomato sauce into onion mixture, bring to a boil and reduce heat to low.  Simmer for 10 minutes, then mix in cream, paprika and sugar.  Bring sauce back to simmer, stirring often until sauce is thickened, 10-15 minutes.  In a separate pan, coated with cooking spray, sear chicken until lightly browned, but still pink inside- about 3 minutes.  Transfer chicken and any juices into sauce. Simmer in sauce until no longer pink, about 30 minutes.  Adjust salt and sugar to taste.  I always serve Indian food with MKC's coconut rice . Sometimes, I even go nuts and get some of Trader Joe's frozen garlic naan- which my kids love- and serve that as well.  

Slow Cooker Chicken Curry

I tasted this meal at a recent book club and was astonished.  This is the first curry I have ever enjoyed.  I have never enjoyed the taste of curry.  However, in this dish it was delicious, especially with naan!

Slow Cooker Chicken Curry

Recipe from newleafwellness.biz

Ingredients

• 2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 1, 6oz can of tomato paste
• 1, 13.5oz can of coconut milk
• 1 small onion, chopped (about one cup)
• 2 cups of frozen peas
• 1, 14.5oz can of tomato sauce (about 1 3/4 cup)
• 2 large cloves of garlic, minced
• 3 tablespoons honey
•  2 tablespoons curry powder
•  1 teaspoon salt
•  1 teaspoon crushed red pepper

Directions

1. In a bowl, combine tomato sauce, garlic, honey, and seasonings. Set aside.
2. Add the rest of the ingredients to your slow cooker. Cover with the tomato sauce/seasoning mixture.
3. Cook on low 8 hours.

To Freeze

Combine all of the ingredients in a gallon-sized freezer bag and freeze for up to three months. When ready to cook, thaw overnight in your refrigerator and cook in your slow cooker for 10-12 hours on low. Since the Slow Cooker Chicken Curry cooks for the first time in your slow cooker, it won’t taste like leftovers!

Serve with white or brown rice, and enjoy!

Slow-Cooker Coconut Ginger Chicken and Vegetables

Pic courtesy Simple Bites

I made this for dinner on Sunday. It was risky b/c we had the sister missionaries to dinner, but man oh man, it was worth it. It was SO yummy. Christian even loved it! It'll definitely be a repeat.

Slow-Cooker Coconut Ginger Chicken and Vegetables
adapted from Simple Bites 

Ingredients

• 4 cloves garlic, peeled
• 2 inch cube of ginger (about 30 grams), roughly chopped
• 1 small sweet onion, peeled, quartered
• 1 Tablespoon olive oil
• 2 Tablespoons butter
• 2.5 lbs boneless, skinless chicken breasts, cut into four
• 2 cans coconut milk, not shaken
• 2 Tablespoons cornstarch
• 1 cup fresh or frozen vegetables of your choice (I used red pepper and carrots)

For the spice blend

• 1/2 teaspoon ground pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander (I subbed caraway seed)
• 1 1/2 teaspoons curry powder (I added a little more than this.)
• 1 teaspoon salt

Instructions

1. Combine ingredients from the spice blend together and set aside.
2. In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.
3. In a saute pan, heat olive oil and melt butter. Add pureed aromatics and stir well. Cook for a few minutes, then add spice blend. Cook for 2-3 minutes, stirring constantly.
4. Move aromatics to one side of the pot and add chicken pieces to the pan. Cook chicken slightly on all sides, using a sturdy wooden spoon to move it around the pot. It should get thoroughly coated with the spice mixture. Transfer chicken and spices to slow cooker.
5. Open the cans of coconut milk and remove the cream from the top using a soup spoon. You should have about 1 cup. Pour the coconut milk over the chicken and with both cans, it should just barely cover the chicken.
6. Cook on low for 4 hours.
7. Whisk cornstarch with coconut cream until smooth and add to the chicken. Stir well. Add frozen or fresh vegetables of your choice. Cook for another half an hour or until you deem the chicken cooked and the vegetables hot.
8. Serve over hot rice.

Curried Chicken

I am not a curry fan at all, but there have been a couple of curry recipes I've tried that I love.  This is one of them.  Ignore the lentils in the picture above.  I forgot to take a picture of my finished product, and although it looks a lot like the above picture, it does not have lentils.  Grab some Naan bread from the store to go with it or eat it with rice.  Or try both like we did.  Either way, it's delicious!

Curried Chicken

2 lb chicken cubed

15 roma  tomatoes sliced,thin then halved

4 cloves of garlic, minced

3  t. curry powder *

2 t.  chili powder

¼ t. cumin

2 t. salt

1/3 c. vegetable oil

chopped fresh cilantro to taste

Heat oil in wok or very large saucepan over medium.

Add tomatoes, cook for 5 minutes, stirring

Add chili powder, curry, cumin salt and garlic.  Cook 3 minutes.

Raise heat  to Med-high and add chicken .  Stir fry for 5 minutes.

Turn heat down to medium or medium-low and simmer for 30 minutes.

Serve with fresh cilantro, rice  and/or Naan bread.

*I use regular McCormick curry powder, but if I want a bit more heat, I subsitute half of the curry powder with red curry powder.