by amvandenhurk | Chicken, Curry, Dinner, Indian
Delicious Coconut Cilantro Curry Grilled Chicken
Can’t say we had the best spring this year. Rainy, windy, and cold made me look for food from warmer places as our neck of the woods starts to come to alive. Often I ask myself when I’m planning a meal: where do I want to go? With spices and sauces, I can travel around the world. Lots of good ways to do that with spices and cooking techniques. So we started the grilling season off with a flavorful coconut cilantro curry marinade for chicken.
The Marinade
It just makes sense to blend spices, lime juice, coconut milk, cilantro, and salt. A blender or food processor comes in handy to have. Today I used it 3 times for different recipes. While I love kitchen gadgets. There are a couple of appliances I must have in the kitchen: slow cooker, electric tea kettle, Kitchen Aid Mixer, and the food processor. During the summer the food processor is used more to make sauces, dressings, and marinade. Pour the Coconut Cilantro Curry marinade into a Ziploc bag with the chicken. Best to let sit in the fridge for 2 or more hours for the flavors t to blend. If you are short on time then 60 minutes will do.
The Meal
The outcome is fresh, light flavorful Coconut Cilantro Curry Grilled Chicken. It was moist. Almost melted in the mouth.
You can pair it with anything really. I had a cabbage in the fridge and made fried Indian cabbage and peas. It was a perfect combination. Using the food processor, the cabbage was sliced thin and when cooked it gave the texture of fried rice.
Coconut Cilantro Curry Grilled Chicken
Ingredients
- 4 to 6 chicken breasts
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- Marinade
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- 1 can regular or light coconut milk
- 2 Tbsp curry powder
- 3 Tbsp lime juice (2-3 limes)
- 2 Tbsp honey
- 1/2 bunch cilantro
- 1 tsp. kosher salt
- pepper to taste
Preparation
- Place chicken breast filets into a large Ziploc bag.
- Add all marinade ingredients into a blender or food processor blending until smooth, then pour over the chicken and seal the bag.
- Keep bag in the fridge at least 2 hours before serving so the chicken has a chance to soak in the flavors.
- Place chicken filets on grill and discard excess marinade.
- Grill chicken over medium high heat until each side has nice grill marks and chicken is thoroughly cooked which is about 12 minutes.
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https://wellwornapron.com/coconut-cilantro-curry-grilled-chicken/ 
by amvandenhurk | Asian, Chicken, Slow Cooker
Spicy Slow Cooker Thai Chicken Rice Soup
This Slow Cooker Thai Chicken Rice Soup recipe comes with a warning. If you are not careful with the brand of Thai red curry paste then it will knock your socks off after one sip. How do I know this? I made this soup for friends. They had just got off a transatlantic flight and nothing is better than a nice bowl of soup. Usually this is the case. We were all crying from the spice. Even my son who can drink hot sauce was like, “Mom, holy cow this is hot.”
Let’s sort out the whole red curry paste situation. Due to the amounts of curry I made, I buy my curry pastes at the Asian grocery store. It is cheaper and much larger than the tiny bottles of Taste of Thai Red Curry Paste in the grocery store. And that’s where the fault in the recipe presents. Depending on what brand of curry paste you use, it is going to change the quantity. The original recipe which I have a feeling was designed for Taste of Thai brand calls for 3 tablespoons. That is a brand adapted to American tastes. When you add 3 tablespoons of Thai red curry purchased in a huge tube at the Asian store, it makes the soup uneatable except to those who have no taste buds. So if you are using Asian store curry paste, then 1/2 to 1 teaspoon will be enough. Trust me on this.
Once the level of spice is correct, this is an amazingly yummy soup. As in it becomes a soup that causes cravings. It is super good. Perfect for winter. There is nothing fancy about this soup outside of the curry paste. It is chicken, carrots, butternut squash, onions, fresh ginger, brown sugar, fish sauce, veggie broth, and wild rice.
Slow Cooker Thai Chicken Rice Soup
Ingredients
- - 4 boneless skinless chicken breasts
- - 4 carrots chopped
- - 4 cups butternut squash cubed
- - 2 small onions diced
- - 2 tablespoons fresh ginger minced
- - 3 tablespoons Thai red curry paste (see note)
- - 3 tablespoons palm sugar or brown sugar
- - 3 tablespoons fish sauce
- - 2/3 cup wild rice or wild rice blend blend used in photos
- - 4 cups vegetable stock
- - 2 cans coconut milk
- - 1 tablespoon lime juice
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- NOTE: If using Taste of Thai brand then 3 tablespoons is OK, but if using Asian grocery store purchased red curry paste then decrease to 1/2-1 teaspoons. Trust me on this.
Preparation
- - Combine all ingredients except the coconut milk
- - Cook on low for 6 hours or high for 4 hours
- - Stir coconut milk and lime juice in cooking for 10 minutes
- - Shred the chicken
- - Serve with lime wedges and cilantro
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https://wellwornapron.com/slow-cooker-thai-chicken-rice-soup/ 
by amvandenhurk | Chicken, Dinner
One-Pot Chicken Dinner?
Looking for a one-pot dinner to serve on a cold winter’s night? Braised Chicken Tomato Red Lentils fits the bill. It is a healthy and hearty. And an easy dish to make within 45 mins. Doable on a busy weekday.
Since moving to Newport, Rhode Island, I have been focusing on my business which facilitated me to make sure my pantry and freezer are stocked fully for easy meals. I always have different kinds of onions, lentils, broth, spices, and chicken handy. Chicken defrosts in no time if you put in a bowl of cold water, so it is good to have it in the freezer as well as pork tenderloin, ground turkey, and fish/shrimp. And let us not forget about frozen veg.
What I like about this recipe is its simplicity. While ten ingredients may seem like a lot; it isn’t. Outside of the tomatoes, all are pantry items.
Enjoy this dish, Braised Chicken Tomato Lentils.
Braised Chicken Tomato Red Lentils
Ingredients
- 4 skinless chicken breasts
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- 1 white onion, finely chopped
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- 2 garlic cloves, thinly sliced
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- 1½ tablespoons smoked paprika
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- 1 tablespoon cumin
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- 1 cup red lentils
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- 1 cup cherry tomatoes
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- 2 cups low sodium chicken stock
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- 3 bay leaves
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- 1 tsp chili flakes
Preparation
- 1. Preheat oven to 400°F.
- 2. Heat an ovenproof fry pan (or cast iron casserole) over medium/high heat adding a generous splash of olive oil.
- 3. Dry chicken breasts on both sides to remove excess moisture to ensure proper sear.
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- 4. Season generously with salt and pepper on both sides and add to the pan. Don't overfill the pan or the chicken will steam not sear.
- 5. Cook for 3 to 4 minutes on both sides or until golden brown. Remove pieces and set aside.
- 6. Add onions, garlic, smoked paprika, and cumin. Stir for 3 to 5 minutes or until onions become transparent, but not browned.
- 7. Add lentils, stock, tomatoes, bay leaves, chili flakes, and chicken pieces. Bring to a boil.
- 8. Put into oven and bake without lid for 25 mins.
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https://wellwornapron.com/braised-chicken-tomato-red-lentils/ 
by amvandenhurk | Life
Portion size. There is a lot of talk that in the US in regards to the obesity endemic. Serving sizes are tricky. And I’m starting understand why.
I made creamy chicken and mushroom potpie in the slow cooker. It was good by the way.
In the photo above is how I served it. Pretty standard serving size, right? About my fist and a half or a little over a cup.
The recipe serves four. There are three of us in my family: me, my husband, and a five year old with a very healthy appetite.
This is what was left after serving the meal.
Once I put the leftovers in a container, I realized that there’s a full second meal there.
Now remember, this recipe serves four. This is not the first recipe that says it serves four, but really serves a lot more.
I’m left thinking which is correct my serving size or the recipe’s? And is this a reason for increased obesity?
What are your thoughts?
by amvandenhurk | Chicken, Dinner
A little taste of the Mediterranean tonight. We had Shoarma. So very good: chicken, pita, salad, and sauce.
I got the spice mix and sauce in the Netherlands which makes for a quick and simple meal. And very filling.
– Posted using BlogPress from my iPhone
Hello! I'm Ann Marie and I wear the well-worn apron. Join me as explore plant-based eating while I live on an island off the U.S. state of Rhode Island.