Tag Archives: chicken

Jan19

Curry Tikka Soup

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I’m doing this quasi-keto thing, experimenting with a new product I found at Sprouts. I didn’t like my first pass with it so I added some things. I’m happy now. Really wish I had some warm naan to go with but I’ll save that for Splurge Day.

Now I was completely prepared not to like riced cauliflower. But I’m amazed at what a great substitute it is for regular rice, at least in this dish. Actually, I think this soup would be marvelous over grits but that’s another recipe.

INGREDIENTS
1 package (4-5) fresh skinless boneless chicken thighs
1 large yellow onion
1 jar Maya Kaimal Tikka Masala Indian Simmer Sauce
1 package frozen riced cauliflower, steamed, buttered and Season-All’d
1 c heavy cream (I actually used a can of Nestle Media Crema)
1 c sliced mushrooms, sauteed
1 t green curry paste
olive oil
cilantro garnish

DIRECTIONS
Heat oven to 350 degrees.
Spray a large baking dish with oil.

Wash and pat dry chicken thighs, dice into large chunks.
Peel and dice onion into large chunks.

Heat olive oil in a large skillet on the stovetop. Add chicken to brown, turning once. Season with salt, pour into baking dish and set aside.

Add onion to hot skillet and sauté until translucent. Spread evenly over chicken.

Pour simmer sauce over chicken and onion and cover dish with lid or foil. Bake 45 minutes/until tender. Remove from oven.

Strain chicken and onion from dish. Pour hot simmer sauce into medium saucepan. Return chicken and onion to dish.

Stir green curry paste into hot simmer sauce until well blended, then add cream. Heat just to simmer. Stir in sauteed mushrooms. Pour mushroom sauce evenly over chicken and onions and fold together.

Scoop a mound of cauliflower into a large soup bowl and ladle chicken and sauce over the top. Garnish with cilantro. Serve with warm naan bread or accompany as you wish. Or not.

Serves 3-4.

May18

White Bean Chili

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white bean chiliThis is another of those recipes that welcomes improv.

If you are lucky enough to live where you can pick up a hot rotisserie chicken at the grocery store, you can have the wings and leg quarters for dinner another time and make this soup with the breast.
Or dice and saute your own boneless breast.

If you have the time and the presence of mind, cook your own Great Northern beans.
But a can of white beans works fine — you can sub cannellini, navy or limas.

A mild yellow onion is my preference here, Vidalias are best but a white onion works.
And you can sub bell pepper (any color) or jalapenos for the chilies.

Add handful of chopped greens (turnip, spinach, kale) if you need green leafies in a meal.
Add a cup of cooked macaroni to tempt the kids.
Throw in some diced cooked carrots for color.  It’s all yum.

I keep ground cumin in my pantry, but if you’re out, no worries. Use chili powder or oregano or basil.  Or not.

ingredients

1 c diced onion (1 cup)
2 T cooking oil
1 small can chopped green chilies (1/4 cup)
1 T minced garlic (2-3 cloves)

1 entire chicken breast, cooked and diced (2-3 cups)
1 quart cooked beans with broth (1 can beans with broth to make 4 cups)
1 t ground cumin
Salt to taste (1 tsp)

1. Saute first 4 ingredients in a hot kettle until onion is soft.
2. Add next four ingredients, stir and simmer for at least 30 minutes.

Serve with hot bread (try the Jalapeno Cheddar Cornbread!)