Tag Archives: Curry

Red Curry Chicken and Lentils

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I made this on a very busy Monday.  Monday is typically busy with grocery shopping, swim lessons, home for dinner then off to volleyball with friends.  After grocery shopping I threw everything in the slow cooker while the kids ate lunch.  By the time we got home from swim lessons the house smelled amazing!  It was so delicious.  Chloe, who is 4 ½ now loved it.  This made a lot, so it will be dinner another night this week.  Yum!  Definitely give this one a try.

Ingredients:
3 lbs Boneless Skinless Chicken Thighs
1 ½ Cups Lentils, rinsed
4 Cups Chicken Broth
1 Small Onion, diced
2 Tablespoons Red Curry Paste
½ Tablespoon Garam Masala
1 teaspoon Curry Powder
½ teaspoon Turmeric
1 teaspoon Sugar
1 teaspoon Garlic, minced
1 teaspoon Fresh Ginger, minced
⅛ teaspoon Cayenne Pepper
14 oz Can Tomato Sauce
¼ Cup Canned Coconut Milk
Fresh Cilantro, for garnish
Cooked Rice for serving

 

Add chicken thighs, lentils, broth, onion, red curry paste, garam masala, curry powder, turmeric, sugar, garlic, ginger, cayenne, tomato sauce and coconut milk to a slow cooker.  Cook on high for 4 hours or low for 7-8 hours.

Serve over rice with cilantro on top.

 

Yield: 6-8 Servings

-Recipe adapted from Pinch of Yum-

Curry Chicken Quinoa

 

This is a quick and easy one pot meal that is perfect for a weeknight dinner!

 

Ingredients:
1 Tablespoon Olive Oil
1 ½ lbs Boneless Skinless Chicken Breasts or Thighs, cut into bite sized pieces
1 Small Onion, chopped
2 Garlic Cloves, finely grated
15 oz Can Diced Tomatoes
1 Tablespoon Curry Powder
½ Tablespoon Chili Powder
1 teaspoon Freshly Ground Nutmeg
2 Cups Chicken Broth
1 Cup Quinoa
12 oz Bag Frozen Peas
Salt & Pepper, to taste

 

Heat the oil in a large pot over medium-high heat.  Add the chicken and onion, sauteing until the chicken is browned.

Stir in the tomatoes, curry powder, chili powder and nutmeg.  Simmer for a couple minutes.

Add the chicken broth and bring to a bubble.  Stir in the quiona and reduce heat to medium-low.  Cover the pot and cook for 20 minutes.  Stir in the peas in the last couple minutes of cooking.

 

Serves: 4

 

-Recipe by: One Dish Dinners-

 

Chicken Chickpea Curry Bowls

 

I’ve made this recipe a couples times now, and really love it.  It’s super quick and cheap to make.  It’s found in the ‘meals for a steal’ section of Rachael Ray’s website.

 

Ingredients:
2 cups brown rice
1 tablespoons Extra Virgin Olive Oil
1 pound ground chicken
1 large onion, thinly sliced
2 tablespoons curry powder
1 14.5-ounce can diced tomatoes
1 14.5-ounce can chick peas, drained
1 cup plain yogurt
A handful cilantro, chopped
Salt and ground black pepper, to taste

Cook the rice either on the stove top or in a rice cooker.

While the rice is cooking, heat the olive oil over medium/high heat in a large skillet.  Add the chicken, cooking until browned.  Stir in the onion and cook until tender, about 5-7 minutes.

Stir in the curry powder.  Add the diced tomatoes, chickpeas and yogurt.  Stir to combine and cook for a couple minutes to heat thoroughly.  Season to taste with salt and pepper.

Serve over rice with cilantro on top.

Serves: 4