Indian Curry - Instant Pot

This was so good. Original recipe here. I modified for the instant pot, and it was delicious.

2 lbs chicken breast, cut into chunks
salt and papper to taste
1 1/2 tbsp oil
2 tbsp curry powder
1/2 onion thinly sliced
2 cloves garlic
1 can (14oz) coconut milk
1 can (14oz) diced tomato
1 can (8oz) tomato sauce
3 tbsp sugar

1. season chicken chunks with salt and pepper
2. Mix curry powder and oil. saute in instant pot.
3. add onions and garlic. stir for 1 minute.
4. add chicken and toss lightly to coat with the curry oil mixture.
5. Cook for 4-5 mins -- not all the way through
6. Pour coconut milk, diced tomatoes, tomato sauce, and sugar into the pan and stir to combine.
7. Brandon wants to add a dash of cayenne pepper next time.
8. Cover. Put instant pot on high pressure for 15 minutes.
9. Serve over rice.

Chicken Pot Pie

Adapted slightly from here

1 lb chicken, cubed (we used leftover rotisserie chicken)
1 cup sliced carrot
1 cup frozen peas (didn't have)
1/2 cup sliced celery
1 potato, diced
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp celery seed (didn't have so used some Thyme and Rosemary instead)
1 3/4 cup chicken broth
2/3 cup milk (we used almond milk)
2 unbaked pie crusts

Preheat oven to 425.

Boil pot of water. Add carrots, celery, and potato (and chicken if using raw chicken). Boil for about 15 minutes. Drain and set aside.

In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and spices. Slowly stir in chicken broth and milk. Simmer over medium low heat until thick. Remove from heat and set aside.

Place cooked chicken and veggies into the pie crust. Pour hot liquid over mixture. Cover with top curst, seal edges.

Bake for 30 to 35 minutes. Cool for 10 minutes before serving.

We loved this.

Slow Cooker Coconut Curry Cashew Chicken

This was way too spicy for me, but Brandon loved it. This is the exact recipe from the blog, but I would maybe only put to chicken breast in next time and maybe double the veggie's.

3 boneless, skinless chicken breasts (I added these whole and shredded after)
1 red pepper, seeded and thinly sliced (use 2 next time)
2 small potatoes, peeled and chopped, (use 3 next time?)
1/2 white or yellow onion, chopped

sauce
2 1/2 cups chicken broth
1 14oz can coconut chicken
3 tbsp yellow curry powder
1 tsp cumin
1 tsp salt
1/4 tsp cayenne pepper or to taste (I could barely eat this because it was too spicy for me, so I might leave this out altogether next time and see if I can handle it)

cashews, cilantro, rice for serving

Add chicken, peppers, potatoes, and onions to the slow cooker. Whisk broth and spices together. Pour over chicken. LEAVE COCONUT MILK OUT UNTIL THE END.  Add it about 10-15 minutes before serving. Add cashews and freshly chopped cilantro.

Chicken & Noodles

Chicken & Noodles

Dairy Free Cream Soup (double this and make first)

 

3 T. cornstarch
1 1/2 tsp. dried onion
1/8 to 1/4 tsp. pepper
1/4 tsp. dried basil
1/r tsp. dried thyme
1 T. instant chicken bouillon
2 1/2 cups original almond milk

Add dry ingredients to sauce pan. Whisk in milk on medium heat. Whisk until it boils and thickens.

• 2 boneless skinless chicken breasts 
• Add dairy free chicken noodle soup
• 1 stick of butter
• 2-15 oz cans chicken broth
• 24oz. frozen egg noodles

This was delicious. People that move here keep telling me about "Indiana Noodles" over mashed potatoes (and how ridiculous it is). I finally tried it (despite never having it growing up in Indiana). So yes, we had this OVER mashed potatoes. It was delicious despite starch over starch.

Thai Style Beef Curry

2 tbsp oil
3 tbsp thai red curry (use less..too spicy. 2 1/4 to 1/2 is perfect)
2 1/2 c. coconut milk (I used 2 16 oz cans)
2 1/2 lbs. chuck roast, cut in 1 inch cubes (used stew meat or chicken breasts)
salt, to taste.
2 tbsp cilantro, chopped

Heat oil over low heat. Add curry paste. Cook and stir 5 mins. Add coconut milk. Cook 3 mins longer. Add beef cubes. Bring to a boil. Cover and simmer on low heat 2 1/2 hours, stirring occasionally. Cook until the meat is tender. Don't add any salt at this point because the sauce will be reduced later and may end up too salty.

-- My Notes --

We used chicken and beef and cooked the meat first and then added.

10/2010 - I made this yesterday without cooking the chicken first. I just dumped in the coconut milk mixture and let it cook for 2 hours. It was AWESOME. I stirred it after an hour. I used about 2 1/4 to a 1/2 of curry paste. It was the perfect spiciness. I could actually handle it without needing yogurt afterward.

We also added potatoes and carrots when we put the raw chicken in. Very good! Broccoli as a side is also yummy.

Baked Chicken Fajitas

1 lb. boneless skinless chicken breast cut into thin strips
1 can (14 1/2 oz) diced tomatoes and green chilies, drained (oops, forgot to drain this, but I would do it next time)
1 medium onion, cut into thin strips
1 medium sweet red pepper cut into thin strips
1 medium green pepper cut into thin strips
2 tbsp canola oil
2 tsp chili powder
2 tsp ground cumin
1/4 tsp salt
12 flour tortillas (6 in)

In a 13x9 in baking dish coated with cooking spray, combine the chicken, tomatoes, peppers and onion. Combine the oil, chili powder, cumin, and salt. Drizzle over chicken mixture, toss to coat.

Bake uncovered at 400 for 20 to 25 mins or until chicken is no longer pink and vegetables are tender. Spoon onto tortillas.

Desi's Soy Chicken

Soy Chicken (from Desi)

This is simple, and good!

3-4 lb. chicken thighs
salt and pepper to taste
1/2 c. green onion
1/2 c. soy sauce
1/4 c. white cooking wine
1/2 c. water
1/4 c. honey
2 c. uncooked rice

Sprinkle chicken with salt and pepper. Put all ingreidents except rice into slow cooker. Cook 3 to 4 hours on high. With 1 hour remaining, cook rice according to directions. Serve chicken on top of rice.

Chicken Tortilla Soup

Chicken Tortilla Soup

Chicken Tortilla Soup (from here, but I modified quite a bit)

Notes: I did this in the crock pot and shredded the chicken. I liked it very much! We served it with the Member's Mark tortilla chips from Sam's Club. So good!

1 onion, chopped
3 cloves garlic, minced
1 tbsp olive oil
2 tsp chili powder
1 tsp dried oregano
1 (28oz) can crushed tomatoes (I used 1 16oz can diced, might try 2 cans next time)
4 cups water + 4 tsp chicken stock powder (instead of canned)
1 cup whole corn kernals, cooked (I used canned)
1 4oz can chopped green chile peppers
1 15oz can black beans, rinsed and drained
1/4 cup chopped fresh cilantro (didn't have, but it would probably be good)
2 boneless skinless chicken breast halves (I used 4 frozen chicken breast tenderloins)

optional toppings:
tortilla chips
avacado
cheese
green onions

I dumped it all in the crock pot and put it on high for 4 hours. Check the original link for stove top directions.

Hawaiian Grilled Chicken and Coconut Milk Rice

Hawaiian Grilled Chicken (Inspired by this recipe.)

Notes: The original recipe calls for marinating and grilling, but I opted to do everything in the crock pot. I also halved the recipe when I made it. It's the full one below. It was delicious!

3 lbs. boneliness skinless chicken thighs
2 c. soy sauce (use low sodium soy sauce)
2 c. water
1 1/2 c. brown sugar
1 bunch of green onions, chopped (reserve some for garnish) (I didn't actually have these so I left them off.)
1/4 c. white onion, chopped
1/2 tsp minced garlic
1 tsp sesame oil (I left this out -- mostly because I forgot.)
1 can coconut milk (You'll need more for the rice.)

Mix soy sauce, water, brown sugar, onions, garlic, oil and 1 can of coconut milk in a crock pot. Add chicken and cook on high for 6 hours.

To make coconut rice, replace half of the water with coconut milk. I do 1 c. white rice, 1 c. water, 1 c. coconut milk and cook as directed.

To grill, you marinade in the sauce for 8 hours and then grill for 5-7 mins on each side.

Coconut Chicken Chili

This is so good! We really like it over rice.

Coconut Chicken Chili (from here)

12 oz boneless, skinless chicken breast halves chopped
1 large onion, chopped
1 1/2 tsp. chili powder
1 1/2 tsp ground ginger
1/4 tsp cayenne pepper
1 tablespoon olive oil
1 tablespoon all-purpose flour
1 14oz can unsweetened coconut milk
1 tablespoon peanut butter
1 15-19oz can cannellini beans, rinsed and drained
3 medium carrots, shredded
1 stalk celery, sliced (I didn't have this.)
1 medium green onion, sliced (I didn't have this either.)
5 cloves garlic, minced
2 tbsp chopped fresh basil (I didn't use fresh.)

In a large sauce pan, cook chicken onion, chili powder, ginger, and  1/2 tsp salt, 1/2 tsp pepper, and the cayenne pepper in hot oil over medium heat for 6 to 8 mins until chicken is no longer pink. Stir in flour and cook 1 minute more. Stir in coconut milk, peanut butter, and 1 cup water. Bring to boiling, stirring occasionally.

Stir in beans, carrots, celery, green onion, garlic, and chopped basil. Return to boiling; reduce heat. Simmer, covered, 10 minutes. Serve with rice.

Recipe suggest to top with fresh basil and sliced jalapenos (but I'm a spice wimp, so we didn't).

Dairy Free Chicken and Dumplings

This was a favorite that my grandma made me growing up. I haven't had it since I've had to stop eating dairy -- my mom and I finally figured out a way to make it!

2 - 3 chicken breasts

 

Place frozen chicken breasts in covered skillet over medium heat to thaw & cook reducing heat as the juices start to be cooked out.  Might need to add a bit of water before they are cooked thoroughly.  While this is cooking start your cream soup mix.

 

Cream Soup

 

3 T. cornstarch
1 1/2 tsp. dried onion
1/8 to 1/4 tsp. pepper
1/4 tsp. dried basil
1/r tsp. dried thyme
1 T. instant chicken bouillon
2 1/2 cups original almond milk

 

Measure all dry ingredients into a large cooking pot.  Whisk in milk.  Start to boil on medium - low heat while preparing dumplings.  Chop up chicken breasts and add to soup mixture.

 

Dumplings

 

1 cup flour (use all-purpose -- is not good with whole wheat flour!)
1 1/2 tsp. baking powder
1/2 tsp. salt
1 T. olive oil

2/3 cup almond milk

 

Stir ingredients until a soft dough forms.  Drop by spoonfuls onto boiling cream soup, reduce heat.  Cook uncovered 10 minutes  Cover and cook 10 minutes.  Makes 9 dumplings.