Ingredients Chicken and Marinade: 2 lbs diced small chunks chicken thighs 1/2 cup greek yogurt plain 1 tsp red chili powder (use what you got but kashmiri is recommended) 1 tsp garam masala 1/2 tsp turmeric 1 tsp coriander powder 1/2 tsp cumin powder 1 tsp salt 1 tbsp lemon juice 1 tbsp kasuri methi 1 tbsp ginger, garlic paste (if bought separately, add 1 tbsp of each) 1 tbsp vegetable oil Make 1.5 cups or so of rice on the side. ...
Ingredients 2 tbsp coconut oil 1 large yellow onion diced well 1, 15-oz, can canned diced tomatoes (the one with jalapeno in it is better) 1, 16-oz, can chickpeas (or garbanzo beans to the Tucsonan) 5 garlic cloves minced 1.5-2 tbsp garam masala 1-1.5 tsp cury powder 1/4 tsp cumin 1 can coconut milk 2 tsp flour (coconut preferred) optionally if you want to thicken it a smidge 1-2 tbsp lime juice, do this to taste but this is a critical step and do NOT skip Salt and pepper to taste Instructions In oil saute in large pot onions and tomatoes until onions are soft stirring occasionally. ~10 minutes. Add rest of ingredients up to and including the flour, stir very well. It helps to add some at a time and stir them in, especially the spices. Bring to simmer, reduce heat, and simmer for at least 10 minutes. Add lime, salt, pepper to taste and serve. Do not forget the lime.
Ingredients 2 tbsp butter 3 tbsp oil 1 large onion, finely diced 8 garlic cloves, minced 1 inch ginger, minced 2 serrano peppers cut in half 2.5 lb skinless, boneless chicken thighs, diced 8 roma tomatoes 2 tsp coriander 1 tsp cumin 1/2 tsp paprika 1/2 tsp turmeric 1 tsp red chili powder 3 tsp salt Optional: 1/4 cup plain yogurt 2 tsp black pepper or more to taste 1/2 tsp garam masala 3 mild green chili peppers cut in half Optional: 1-2 tbsp julienned ginger Optional: 2 tbsp cilantro Instructions In a large wok or sauce pan, heat butter and oil and saute onions until slightly golden. Add garlic, ginger and halved chili peppers and saute for another minute Add chicken, salt and saute until chicken is cooked on the outside at least (but doesn’t have to be all the way through yet) Add tomatoes, coriander, cumin, paprika, turmeric, chili pepper and more salt to taste Reduce heat and simmer, covered, for 30 minutes stirring occasionally (make sure heat is not too hot here as it can burn) Add in optional yogurt, black pepper, garam masala and stir well. Top with the chili peppers and optional ingredients and serve Serve over rice or quinoa. Additionally, having fresh naan on the side is great
Ingredients 2 cups red lentils 2 inch fresh ginger, grated 4 cloves garlic, minced 1.5 tsp turmeric 2.5 tsp curry powder 5 cups water or some type of broth Salt and pepper to taste Optional add ons in dish (cook with lentils) or as toppings at end: Butter Onion variety Jalapeno Cilantro Other veggies Instructions Place all of primary ingredients in large saucepan and bring to simmer. Cook 15-20 minutes until everything is soft and it is a little thicker. Add optional items if cooking via the one-pot method Add optional toppings Serve with rice
Ingredients Olive oil for cooking (just a few tbsp at most) 1.5 pounds chicken thighs cut into 0.5" chunks Salt and pepper to taste (for the chicken) 5 cloves garlic minced 1 red or orange bell pepper, diced 1 onion diced 4 tbsp red curry paste (or most of a small bottle) 2 tbsp grated or minced ginger 6 cups chicken broth 1 can coconut milk (full fat) 7 oz rice noodles 2 tbsp fish sauce 3 tsp brown sugar 6 green onions sliced small 1/2 cup chopped cilantro 1/2 cup chopped basil 2.5 tbsp lime juice Instructions In a large pot over med-high heat, heat oil and pan fry the chicken until golden. You don’t have to fully cook. Set aside but leave the drippings in pot Add garlic, pepper, and onion. Cook until tender Ginger and curry paste. Stir for <1 minute until fragrant Add chicken broth, coconut milk, and partly cooked chicken. Simmer for 10 minutes to soak in the flavors and finish cooking the chicken Add noodles, fish sauce and brown sugar. Cook until noodles are tender (~5 minutes or so, check package) Remove from heat and add remaining ingredients and stir well Serve Notes If you want to do bone-in chicken and get much better chicken broth in the process. Add 6 thighs (with salt, pepper, dash of dried basil) to a pressure cooker with 4 cup package of good chicken broth (kitchen basics is the best). Pressure cook high for 30 minutes. Then debone the chicken and add all chicken and broth to pot. This gives it all a richer flavor
Ingredients 3 pounds skinless and boneless chicken thighs 2 - 14 ounce can full-fat coconut milk 5 tablespoons peanut butter (or almond butter) Whole jar Thai red curry paste 2 tablespoon sweet chili sauce optional 3 teaspoons garlic powder 3 teaspoon salt 1 teaspoon ginger powder 1 teaspoon cayenne, adjust to taste Optional Toppings: Handful of fresh Thai basil and/or cilantro chopped Crushed peanuts or almonds 1 lime cut into wedges or just lime juice Instructions Add the coconut milk, chicken, peanut butter, curry paste, chili sauce and spices to an instant pot and mix well Pressure cook at high heat and pressure for 5 minutes then natural release for another 10 minutes. (Or just set to cook for 10-15 if you don’t want to deal with multiple actions here) Remove, shred and replace chicken in pot Serve with optional toppings in a bowl over rice or rice noodles
Broth: 1 tbl vegetable oil 1/2 cup onion (or shallots) thinly sliced 1 tbl ginger minced (~1 inch knob) 2 tbl Thai green curry paste 4 cups low sodium chicken broth (kitchen basics is best) 1 can coconut milk 2 tbl fish sauce 4 packed tsp brown sugar 2 tbl lime juice (1 lime) 1/2 tsp turmeric For serving: 4 oz thin rice noodles 2 cups shredded chicken (from a rotisserie chicken ideally) Handful fresh cilantro 3 bunches of green onions, only the white part sliced Siracha Lime wedges Instructions: In a soup pot over medium low heat, cook onion and ginger. Stir frequently until softened. Add curry paste and cook, stirring constantly for ~1 minute more. Add chicken broth, coconut milk, fish sauce, brown sugar, lime juice, and turmeric. Bring to simmer and simmer for 5 minutes. Meanwhile, cook the rice noodles according to package directions. Serve. Divide chicken and noodles in bowls. Ladle in broth. Add as desired: green onions. Cilantro, Siracha and lime wedges.