Posts tagged: chicken

Coconut Chicken Curry

By , June 29, 2012 at 11:26 pm

I came across this recipe the other night.  It was so easy and delicious.  I love how you just throw everything in the food processor and it makes a wonderful curry.  The original recipe calls for green pepper, but I loved it with the red one I had in the fridge.  It can also be adapted for the slow cooker, although I’m not sure how bone-in chicken would work, and I’m afraid chicken breast would get way over-cooked and stiff.  Here’s what worked for me.

Coconut Chicken Curry


6-8 chicken thighs
1 medium onion, peeled and halved
2 garlic cloves, peeled
1 can (14.5 oz) tomato paste
1 can (14.5 oz) coconut milk
1.5 tsp salt
1 Tbsp Garam Masala
1 Tbsp Curry powder
1 small red pepper, seeded and coarsely chopped
1 to 2 dry whole red chili pepper (optional, for those who like their curry on the burning side)

For thickening: 1.5 Tbsp cornstarch dissolved in 2 Tbsp water


1.  Cook bone-in chicken in skillet until almost cooked through.  Drain grease.

2. While chicken is cooking place all the ingredients (except the chili peppers, cornstarch and water) in a food processor bowl and process together until the mix is smooth(ish). Pour sauce mix on top of the chicken, mix well, add hot peppers if using any.  Cook covered until chicken is cooked through, about 20 minutes or longer.  When the chicken is falling off the  bone you know it is ready.

3.  If it needs thickening mix water and cornstarch until cornstarch is completely dissolved, add to curry and mix well.  (I didn’t use this- it seemed to thicken up enough by leaving the lid off for a bit to let the extra liquid evaporate).

4. Serve on top of steaming white rice, something wonderfully aromatic like Jasmin or Basmati rice. Decorate with lots of chopped coriander. Inhale. So good!

For a variation on this recipe, used chopped chicken  breast and cook in crock pot on low for 6 hours.  An hour before serving add in cornstarch mix.  Then replace lid and continue cooking.


Adapted from

Basil Chicken in Coconut-Curry Sauce

By , January 2, 2011 at 11:23 pm

Found this recipe on the other day and thought it ended up pretty tasty.  Try substituting the chicken with tofu to make a vegetarian dish.

Basil Chicken in Coconut-Curry Sauce


4 Chicken breast halves;
1/2 tsGround cardamom
1/2 tsGround cinnamon
1/2 tsGround cloves
1/2 tsGround coriander
1/2 tsGround cumin
Cracked black pepper
1/4 tsGround turmeric
1/4 tsChili powder
1 lgRed onion; chopped
5 Garlic; minced
2 Jalapeno pepper; seeded
1 tbolive oil
14 ozUnsweetened coconut milk
2 tsCornstarch
3 tbFresh basil; snipped
1 tbGingerroot; finely chopped
Hot cooked rice
Fresh basil


Rinse chicken; pat dry; cut in 1″ pieces. Place in a medium bowl. In a small bowl stir together spices (cardamom to chili powder). Sprinkle over chicken; toss to coat. Cover and let stand at room temperature 30 minutes or I the refrigerator 1-2 hours. In a large nonstick wok or skillet cook and stir onion, garlic and jalapeno peppers in hot oil over medium-heat 2 minutes. Remove onion mixture. Add half the chicken to the wok. Cook and stir 2-3 minutes or until chicken is tender and no pink remains. Remove chicken from wok; cook and remove remaining chicken. Stir together coconut milk and cornstarch. Carefully add to wok. Cook and stir until bubbly and thickened. Return chicken and onion mixture to wok. Stir in snipped basil and gingerroot. Cook 2 minutes until heated through. Serve over rice. Garnish with fresh basil.


Recipe by: Better Homes and Gardens, January 1998, Page 122.

Applebee’s Oriental Chicken Salad

By , January 28, 2010 at 10:09 pm

I wasn’t sure I would really like this, but found it very satisfying even with all the cabbage.

Oriental Dressing:
6 Tbsp. honey
3 Tbsp. rice wine vinegar
1/2 cup fat-free mayonnaise
2 tsp. Grey Poupon Dijon mustard
1/2 tsp. sesame oil

2 Tbsp. vegetable oil
3 Tbsp. honey
3 Tbsp. rice vinegar
Grill seasoning

2 boneless, skinless chicken breasts
4 cups chopped romaine lettuce
2 cups chopped red cabbage
2 cups chopped Napa cabbage
1/2 cup shredded carrot
1 bunch green onions, chopped
4 Tbsp. sliced almonds, toasted
1 cup crispy chow mein noodles

Blend together dressing ingredients. Put in refrigerator to chill. Cut chicken breasts into long strips. Combine oil, honey, and vinegar and coat chicken strips. Sprinkle liberally with grill seasoning. Refrigerate while chopping the vegetable. Combine lettuce, cabbages, and carrot in a large bowl. Spray a frying pan with Pam and heat to medium high. Saute chicken strips on both sides till browned and cooked through. Set aside. Sprinkle green onions on top of salad, then toasted almonds and chow mein noodles. Top with warm chicken strips. Serve dressing on the side.

Cashew Chicken

By , January 28, 2010 at 9:00 pm

This is a very tasty cashew chicken, in fact I find there is never enough sauce to fully enjoy it. I would recommend doubling the sauce if you want even more yumminess.

1/4 cup oil
4 cloves garlic, minced
1 lb. boneless chicken, thinly sliced
2 Tbsp. soy sauce
2 Tbsp. oyster sauce
2 Tbsp. sugar
3/4 to 1 tsp. white pepper
1 tsp. cornstarch, dissolved in a little water (optional)
1/2 c. roasted cashews
1 green onion, chopped
1/2 red bell pepper, diced

Slice chicken very thin. Heat a large skillet, then add the oil, garlic, chicken, sauces, sugar and white pepper. Turn the heat to high and reduce sauce until a glaze forms. Add corn starch and water mixture only if you prefer a richer looking sauce. Mix in cashews and then turn the mixture onto a serving dish. Garnish with green onion and bell pepper. Serve over rice.

*Acquired by Sarah Thompson

Chicken Tikki Masala

By , January 28, 2010 at 8:29 pm

This is so yummy and creamy it’s one of my new favorites. I found that the chicken tastes fine even without dipping it in yogurt and broiling it. I didn’t think the yogurt really added much to it. Rubbing it in spices and cooking it in my Foreman Grill was much easier and saved time with clean up too.

3-4 boneless, skinless chicken breasts
1/2 cup plain yogurt (optional)

6 Tbsp butter
1 1/2 cups heavy cream
28oz. diced tomatoes
1 large onion, finely diced
4 cloves garlic, minced
2 inch chunk fresh ginger, minced
3 Tbsp Garam Masala*
ground coriander
1 Tbsp salt
1 Tbsp sugar
fresh cilantro

Season both sides of chicken breasts with several dashes of salt, cumin and coriander. Coat chicken breasts completely with plain yogurt. Set the chicken on a metal cooling rack placed over a foil-lined cookie sheet, and place about 10-12 inches below a broiler. Broil 5-7 minutes per side. Watch carefully to not overcook chicken, but it should have blackened parts when done. Remove from oven. Allow to cool a bit and chop into 1 inch chunks.

Finely dice onion. In a large skillet melt 2 Tbsp butter over medium-high heat. Sautee onions until slightly browned. Add minced garlic, minced ginger and 1 Tbsp salt.

Add 3 Tbsp Garam Masala and stir to incorporate. Add diced tomatoes in juices. Continue to cook and stir, scraping bottom of pan to deglaze it. Add 1 Tbsp sugar. Let simmer on medium heat for 5 minutes. Ask for forgiveness and add heavy cream. Stir in chopped chicken, and a handful of chopped fresh cilantro. Heat through. Serve over rice.

*Garam Masala is an Indian spice mix. You can find at most groceries stores including Walmart.

*Acquired by Jayne Ekins

Chicken Caesar Salad

By , March 16, 2009 at 7:21 pm

6 cups torn romaine lettuce
1 pound boneless skinless chicken breasts, cooked and diced
2 cups seasoned salad croutons
3/4 cup shredded Parmesan cheese
Creamy Caesar salad dressing (to taste)

1. In a salad bowl, combine all ingredients. Toss to coat.
2. Place all ingredients on the table and dish out each serving into a small salad bowl. Toss with as much dressing as you like and plate individually after it is thoroughly mixed.
Yield: 4-6 servings.

We had this at a little luncheon the other day and it was delicious. Served it with cherry tomatoes and grapes. It was really fun to mix up my own plate too. I’ve been craving it ever since.

Acquired by Nicky H.

Fiery Chicken Spinach Salad

By , March 16, 2009 at 7:16 pm

6 frozen breaded spicy chicken breast strips, thawed
1 package (6 ounces) fresh baby spinach
1 medium tomato, cut into 12 wedges
1/2 cup chopped green pepper
1/2 cup fresh baby carrots
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
3 tablespoons salsa
3 tablespoons barbecue sauce
3 tablespoons prepared ranch salad dressing
2 tablespoons shredded Mexican cheese blend

Heat chicken strips in a microwave according to package directions. Meanwhile, arrange the spinach on individual plates; top with tomato, green pepper, carrots, beans and corn. In a small bowl, combine the salsa, barbecue sauce and ranch dressing. Place chicken over salads. Drizzle with dressing; sprinkle with cheese. Yield: 6 servings.

We had this for dinner tonight. So good. I added some green leaf lettuce, cilantro, red onion, and avocado too- just other stuff I had around. You could do limitless variations of this salad. 

Nutrition Facts
One serving:(1 cup)
Calories: 253
Fat:10 g
Saturated Fat:2 g
Cholesterol:17 mg
Sodium:790 mg
Carbohydrate:30 g
Fiber:6 g
Protein:11 g

Creamy Basil Parmasean Chicken & Pasta

By , December 17, 2008 at 1:56 pm

Most of these box dinners aren’t my favorite, but this one really works. All you have to do is add chicken. If you can find this at your super market, I’d recommend it. Super easy and tasty.

Lighter Chicken Enchiladas

By , November 7, 2008 at 2:42 pm

Serves 4
Prep Time: 20 min
Total Time: 45 min

coarse salt and ground pepper
3 boneless, skinless chicken breast halves (6-8 ounces each)
2 tablespoons vegetable oil
2 garlic cloves, minced
1/4 cup all-purpose flour
1 teaspoon ground
1 to 2 tablespoons minced canned chipoltes in adobo
1 can (14.5 oz) reduced-sodium chicken broth
8 corn tortillas (6 inch)
1/2 cup grated Monterey Jack cheese (2 oz)

1. In a large skillet with a tight-fitting lid, bring 1 inch salted water to a boil. Add chicken. Cover; reduce heat to medium-low. Simmer 5 minutes; remove skillet from heat. Let chicken steam, covered, until opaque throughout, 12-14 minutes. Transfer chicken to a medium bowl; shred with two forks. Set aside.

2. While chicken is cooking, make sauce: In a medium saucepan, heat oil over medium. Add garlic; cook until fragrant, 1 minute. Add flour, cumin, and chipotles in adobo; cook, whisking, 1 minute. Whisk in broth and 1/2 cup water; bring to a boil. Reduce to a simmer and cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes; season with salt and pepper. Transfer 1 cup sauce to bowl with chicken; toss to combine.

3. Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8 inch square baking dish; set aside. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Fill each tortilla with chicken mixture; roll up tightly, and arrange seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until hot and bubbling, 15-20 minutes. Let cool 5 minutes before serving.

Per serv: 436 cal; 15 g fat (4.4 g sat fat); 43.6 g protein; 30.8 g carb; 3.7 g fiber.

Note: Canned Heat- chipotles in adobo (smoked, dried jalapenos in sauce) are spicy- for less heat, scrape out ribs and seeps. You’ll find them in the international aisle (next to the Mexican food).

I tried this recipe with just some grilled chicken instead of the steaming method; just for my convenience. We really liked it and I would recommend this recipe to anyone. I put in a bit too much chipotles and it was quite spicy so be careful not to add too much. One gripe -I had a ton of chipotles in adobo left over in the can making the leftovers hard to store and I don’t know of any other recipes that call for them. I also cooked this in a bigger dish. The 8-inch pan seemed too small.

According to Martha- “pan-steaming is a smart way to cook boneless, skinless chicken breast. Gentle heat and moisture keep the meat juicy and tender without any added fat.”

Everyday Food- Martha Stewart, November 2008

Teriyaki Chicken

By , October 19, 2008 at 5:17 pm

1 lb boneless chicken breast
1 tablespoon vegetable oil
1 tablespoon corn starch
1/2 cup water
1/2 cup soy sauce
1/2 cup sugar
1/4 cup vinegar
1/4 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon black pepper

1. Slice 1 pound of boneless chicken breast into strips and brown in 1 tablespoon of vegetable oil. 2. In a small bowl mix all other ingredients. Pour over chicken.
3. Simmer 5-10 minutes or until chicken is cooked. Serve over steamed rice and vegetables.

*If you have more time, simmer bone in chicken thighs in this sauce for 1 1/2 hours (you may need to add more water during cooking).

I always use the thighs for this recipe and love to serve this with fried carrots & onions and steamed broccoli. Makes for a great meal.

Acquired by BYU 6th Stake 2006

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