Tag Archives: chicken

Curried Stew: Fast, Delicious and Vegetarian if you wish!


The first time I had this dish was at my brother-in-law’s house.  Well, farm.  We were up visiting for a week and I have to say that we ate incredibly well while we were there!

The meat, the eggs and even some of the vegetables were from about 100 feet from the house in varying directions.  Cows, chickens, pigs and an awesome garden!
We were sent home with 4 *huge* zucchini (zucchinis?) but that’s a story for another post. 🙂

The point being that all the food was beyond delicious, including this dish.  It was yummy both freshly made and the day after, so a good choice for meal planning and/or freezing for future meals.  A family member made it initially and when I asked for the recipe, she wrote it down for me…short, sweet and open to creative additions and substitutions.

Delicious AND easy?  My favourite kind of meal!

Curried Stew close up

 

Click here for the recipe or scroll to the bottom of the post.

 

This blog post will be short as the steps are straightforward and easy.  The hardest part was all the chopping of the veggies.

To start, brown the onions and the chicken.  I used chicken thighs but you could substitute tofu, some other vegetarian protein, or forego it all together if you wish.
I also browned them in a pot to save on dishes rather than using a frying pan.  In the end, the pot in the picture below wasn’t big enough so I moved up to my larger soup pot.

Browning the onions and chicken

Browning the onions and chicken

Onion and chicken in a pot. (Not sure what’s up with the colour of that photo)  I also added pepper and salt…but at this point you could add any spices that you think would go well with curry.

Now, remember what I said about having fresh veggies on the farm?  Yeah, now that I’m back in the city without a garden, cans are my friend.

tomatoes peas and coconut milk

Diced tomatoes, peas and coconut milk

Well, not completely.  I did use fresh vegetables too, including one of those zucchinis I brought home with me!  For the vegetables, I would say to look in your fridge and use up what you have.  I added celery, cauliflower and zucchini but you could also add potatoes, carrots, etc.  Depends how much chopping you want to do!

celery and cauliflower

 

And then….it all goes in the pot (except the zucchini) and left to simmer.

simmering stew

I took the above photo after adding the zucchini.  I originally held it back and let the stew simmer for 15-20 minutes.  Then I added the zucchini and let it go for another 10 minutes or so.  Otherwise, the zucchini turns to mush and I prefer a bit of texture….just on *this* side of crunchy.

The time you leave it to simmer is flexible as well.  We like our vegetables to retain their shape so we didn’t let it simmer too long.

The other option is to parboil the vegetables separately and then add them but I wanted it to be easy so I threw everything in together.

I kept checking the cauliflower by piercing it with a fork as it was the part that would take the longest to soften.

When it felt right, we ate!

 

Curried Chicken Stew

Curried Stew close up

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 8 chicken thighs, cut into bite sized pieces
  • 1 large can diced tomatoes
  • 1 can peas (or frozen)
  • 1 can coconut milk
  • 1/4 cup of curry paste
  • 2-3 cloves of garlic, diced
  • 1 head of cauliflower, chopped
  • celery, I used 3 sticks, chopped
  • 1 large zucchini, chopped into half moons
  • any other vegetables you wish to add
  • salt and pepper to taste
  • rice, if desired
  1. Brown the onion in a pan with the olive oil on medium heat.
  2. Halfway through, add the chicken thighs, salt, pepper and garlic to taste.
  3. Add tomatoes, peas, coconut milk, curry paste and vegetables.
  4. Bring to a simmer and leave on low to continue simmering for approximately 20 minutes or until the vegetables are soft.
  5. Add zucchini near the end and allow to simmer for the final 10 minutes or so.
  6. Serve on rice (or in a bowl on its own) and enjoy!

BBQ Chicken Breast; Without the BBQ


IMG_3246

A delicious and satisfying lunch!

Click here for the recipe or scroll to the bottom of the post.

 

I love BBQ chicken.  Sadly, we don’t have a BBQ so I have to make do with our oven and stovetop.

This particular way of preparing the chicken breasts leaves them moist and delicious!  You don’t get the grill smoke, but the smoked paprika helps with that and the coating keeps in all the flavour and juices.  So good!

The first thing I should mention is that this chicken needs to marinade for at least an hour so this isn’t a spur of the moment recipe.  You have to preplan a bit.  I left my chicken to marinade in the fridge overnight and it was spectacular so if you can wait for longer than an hour, I would encourage it.

Also, go with bone-in chicken breasts.  The bone adds to the flavour, not to mention they’re cheaper! 🙂

These are my chicken breasts after marinading for about 16 hours, laid out on a cookie sheet and sprinkled with a good amount of pepper and sea salt.

Before

Before

And here they are afterwards.  I baked them at 350F for about 20 minutes, brushed on BBQ sauce, baked for another 10 minutes, did the BBQ sauce brushing yet again and then allowed for another 10-15 minutes.

 

After

After

 

They were moist and delicious!  All that was missing from this BBQ chicken was the grill lines!

BBQ Chicken Breasts: Moist and Delicious!

IMG_3246

  • chicken breasts, bone in
  • smoked paprika
  • olive oil
  • lemon juice
  • garlic, minced
  • cajun spice (or other mixed spice that you like)
  • BBQ sauce, your preference
  • salt
  • pepper
  1. Mix the paprika, lemon juice, garlic, oil and spice mix.  Place chicken breasts in a freezer bag (or something else as sturdy), cover in marinade and place in fridge for anywhere from 1 to 12+ hours.
  2. Preheat oven to 350F.
  3. Place chicken breasts in a casserole dish uncovered, or a cookie sheet and season with salt and pepper.
  4. Bake for 20-25 mins.
  5. After the initial bake, remove from oven and brush on the BBQ sauce.  Return to oven for 5-10 mins.  Do this 2 or 3 times depending on the size of the chicken breasts and how long they need to reach an internal temperature of 165F.
  6. Serve!

Stuffing Peppers: Highly recommended


I have been meaning to try making stuffed peppers for a while now and it wasn’t until I saw a post in our free Metro newspaper that I decided to give it a go.  Instead of using the recipe in the paper that called for beef, I did a search online for stuffed pepper recipes that used ground chicken since that’s what I had on hand.  I found a recipe here at SOS Cuisine but I altered it a bit to make it suitable for two peppers instead of four.

Click here for the altered recipe or scroll to the bottom of the post.

 

They turned out pretty darn good!
I’ve been looking for recipes that are low in carbs and this recipe delivered.  Mainly vegetables and meat with just a bit of rice thrown in there. Continue reading


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