One-Pan Tandoori Chicken and Rice

Photo from Simple Home 
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Tandoori chicken is one of the few dishes I'll occasionally order at an Indian restaurant. That's actually saying something because it's hard for me to pass up butter chicken or chicken tikka masala—those are almost always my go-to choices. But when I came across this recipe from Simple Home Edit, I knew I had to give it a try.

For a while, one-pot meals completely took over Instagram, and I can certainly understand why. Fewer dishes, less cleanup, and everything cooks together, allowing the flavors to build in the same pan. It's a win all around.

This recipe absolutely delivered. The chicken was packed with those warm, tandoori spices, while the turmeric rice soaked up all of the delicious flavors as it cooked. Every bite tasted like comfort food with an Indian twist.

The only downside? Waiting for the rice to finish cooking while the incredible aroma filled the house. It took every ounce of patience not to lift the lid early. Other than that, this recipe was a complete success and one I'll happily make again.

One change I've been making lately is swapping out the Greek yogurt for buttermilk in marinades, and once again it was a success. I think it's officially my go-to substitution.

I also tossed in a chopped onion that needed to be used up, and I'm so glad I did. It added another layer of flavor and made the dish even better. 

One-Pan Tandoori Chicken and Rice

Recipe from Simple Home Edit

Serves 4

CHICKEN

• 1 tbsp sweet paprika
• 1 tbsp garam masala
• 1 tbsp brown sugar
• 1 tsp ground cumin
• ½ cup plain yoghurt
• 2 tbsp tomato paste
• 1 tbsp freshly minced garlic
• 1 tbsp freshly minced ginger
• 1 tbsp fresh lemon juice
• 1½ tsp sea salt flakes
• 1¾ lb boneless, skinless chicken thighs
• 2 tbsp olive oil

RICE

• 2 cups basmati rice, washed and drained
• 3 cups chicken stock
• 1 tsp ground turmeric
• ½ tsp sea salt flakes

Marinate the chicken – Add all ingredients for the chicken – except the chicken and olive oil – in a large bowl. Mix well to combine. Add the chicken and toss to coat well. Leave to marinate for 15 minutes or up to 24 hours for maximum depth of flavor. If you don’t have time, you can cook the chicken immediately and it will still taste great.

Cook the chicken – Heat the oil in a large, deep, heavy-based pan over medium–high heat. Add the chicken and cook for 3–4 minutes on each side. Set aside on a plate (it will continue cooking later).

Add the rice – Reduce the heat to medium. To the same pan, add the rice, chicken stock, turmeric and salt, scraping up any browned bits from the bottom of the pan for extra flavor.

Return the chicken to the pan – Bring to the boil and nestle the chicken back into the pan. Reduce the heat to low, cover and simmer for 15 minutes. Allow to stand with the lid on for 10 minutes before serving.

Tikka Masala Meatballs

When it comes to Indian food, I’ll admit, I’m not the most adventurous eater. I tend to stick with the classics I know and love—butter chicken, chicken tikka masala, and tandoori chicken. If it’s on the menu, chances are that’s what I’m ordering. With a side of naan.

Over the years, I’ve made plenty of tikka masala recipes, and honestly, they’ve all been pretty delicious. This one caught my attention because it takes a different approach, swapping the traditional chunks of chicken for meatballs. As soon as I saw it, I knew I had to make it.

Maybe it’s just a phase, but I’ve been on a bit of a meatball kick lately. There’s something fun about them, and they worked surprisingly well in this dish. The rich, creamy tikka masala sauce paired perfectly with the tender meatballs, creating a comforting meal that felt both familiar and a little different.

For once, I didn't make any ingredient changes to the recipe. I did, however, tweak the cooking method slightly. The original recipe called for using two pans, and if I can avoid washing an extra pan, I absolutely will. I browned the meatballs first, set them aside, and then used the same pan to make the sauce. Once the sauce was ready, I added the meatballs back in to finish cooking. Less cleanup and just as delicious.

I was a little skeptical about the almond flour in the meatballs because I wasn't sure how the texture would turn out. Thankfully, they were perfectly fine—tender and flavorful without being dense. The key is not to overmix the meat mixture. I've learned that overworking the meat can lead to tough meatballs, and nobody wants that.

This recipe was a fun twist on a dish I already love, and it's one I'd happily make again. If you're a fan of tikka masala and looking for something a little different, these meatballs are definitely worth a try.

Tikka Masala Meatballs

Recipe from The Wooden Skillet

Serves 4 (Makes about 20 meatballs)

Chicken Meatballs

• 1 lb ground chicken
• 1 large egg
• 1/2 cup Bob’s Red Mill Almond Flour
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Tikka Masala Sauce

• 1-2 tablespoon ghee
• 1 sweet yellow onion, diced
• 2 teaspoon fresh ginger, grated
• 1-2 tablespoons garlic, minced
• 1/2 teaspoon ground turmeric
• 2 teaspoons ground coriander
• 2 teaspoons ground paprika
• 1/2 teaspoon ground cumin
• 1-2 teaspoons garam masala
• 1/4 teaspoon red chili powder
• 1 15oz can tomato sauce
• 1 teaspoon fresh lemon juice
• 1 cup full fat coconut milk

Topping: Fresh cilantro, chopped

Bring a medium saucepan to medium-high heat and add ghee. Once ghee has melted, add garlic. Let cook, moving around the pan, until aromatic, about 1 minute. Add onions and let cook down, about 2-3 minutes.

Add ginger, garlic, turmeric, coriander, paprika, cumin, garam masala and red chili powder. Stir to combine.

Pour in tomato sauce, lemon juice and coconut milk. Stir to combine and bring to just under a simmer. Cover.

To make the chicken meatballs, combine ground chicken, egg, almond flour, onion powder, garlic powder, salt and black pepper in a medium mixing bowl.

Use a cookie dough scoop to scoop out approx. 1 1/2 tablespoons of meatball mixture, forming a ball, and place on a large plate. Continue until all of the meatball mixture is used. (See Notes)

Take large/medium cast iron skillet and bring to medium-high heat. Add a tablespoon of oil and use a spatula to spread evenly to coat the pan. Add chicken meatballs and sear on all sides, about 3 minutes.

Turn down heat to medium and then add the tikka masala sauce. Cover and let simmer 15 minutes, stirring occasionally. Use a meat thermometer to ensure meatballs have reached in internal temp of 165 to ensure they are fully cooked.

Serve with cauliflower rice (Whole30/Paleo) or with regular rice and top with fresh cilantro.

Red Curry Dumpling Soup

This one-pot, minimal effort Red Curry Dumpling Soup somehow tastes like something you ordered from your favorite cozy little noodle shop. It tastes that good. 

The combination of coconut milk, spicy red curry paste, dumplings, and herbs creates the kind of meal that makes you pause after the first bite because it’s just that good. It’s rich without being heavy, spicy without setting your mouth on fire (though you can make it that hot if you want), and the dumplings soak up all that flavorful broth like little pockets of happiness.

The broth is the real star here though. Coconut milk smooths out the heat from the curry paste while fish sauce, garlic, and ginger build that deeply savory flavor that makes you keep going back for “just one more spoonful.” Don't forget the cilantro and green onions. They really finish the broth nicely. 

This recipe definitely makes just enough for 2 hungry people, or maybe 3 if you’re serving something alongside it like I did. I paired it with an incredible cucumber salad and together the two dishes were an absolute explosion of Asian-inspired flavors. The cool, crisp cucumber salad balanced the rich, spicy curry broth perfectly. 

I wouldn’t change a single thing about this recipe. The broth was creamy, flavorful, and packed with just the right amount of heat, while the dumplings made it hearty enough to feel like a complete comfort meal. This one is absolutely going into the regular dinner rotation.

And the best part? I still have half a bag of dumplings left in the freezer, which basically guarantees this soup is happening again very soon.

Red Curry Dumpling Soup

Recipe from Moribyan

Serves 2-3

SOUP BASE

• 2 tablespoons coconut oil
• 1 tablespoon ginger paste
• 1 tablespoon minced garlic
• 1/4 cup red curry paste
• 1/2 tablespoon fish sauce
• 13-ounce can coconut milk
• 1/3 cup water or broth
• 1 tablespoon lime juice
• 2 tablespoons brown sugar or palm sugar
• 1/2 to 1 teaspoon red pepper flakes, or 1 finely chopped red chili (to taste)
• salt, to taste
• 1 tablespoon chopped Thai basil
• 1 tablespoon cilantro, finely chopped
• 1/4 cup chopped scallions, optional garnish
• chili oil, optional garnish

DUMPLINGS

• 2 tablespoons neutral oil
• 12 to 16 dumplings or wontons

In a large pot over medium heat, melt the coconut oil. Once it’s warm, add the ginger paste and minced garlic. Sauté for a minute or two until fragrant, but don’t let it brown.

Stir in the red curry paste and cook for about 2 minutes to bring out its full flavor.

Pour in the coconut milk, water, fish sauce, lime juice, brown sugar, and red pepper flakes. Stir until everything is well combined, then bring it to a gentle simmer. Let it bubble for 5 to 7 minutes to allow the flavors to come together.

Taste the broth first before adding any salt. Then season as needed. Adjust with more lime juice, sugar, or red pepper flakes depending on how tangy, sweet, or spicy you like it.

While the soup simmers, heat neutral oil in a nonstick pan over medium heat. Add the dumplings or wontons in a single layer and cook until the bottoms are golden brown. Add a splash of water, cover, and steam until fully cooked through.

Turn off the heat and stir in the Thai basil and cilantro.

Ladle the hot soup into bowls and top with the crispy dumplings. Garnish with scallions or a drizzle of chili oil if you like a kick.

Beef Curry Slow Cooker

Photo from
The Food Charlatan

Curry tends to be one of those “you’re either in or you’re out” flavors. It’s bold, rich, and unapologetically itself—and personally, I’m all in. So when I saw a recipe featuring both yellow curry and garam masala, I knew it had my name written all over it.

This dish delivered exactly what I hoped for: deep, warm flavor with just enough spice to wake up your taste buds without sending you running for a glass of milk. It’s the kind of heat that builds gently and keeps you coming back for another bite.

What really makes this recipe shine, though, is the slow cooker. There’s something magical about letting those spices simmer all day—the aroma alone turns your house into the coziest place on earth. By dinnertime, the anticipation is almost unbearable (in the best way).

Now, let’s talk about the age-old debate: to brown or not to brown your meat before it hits the slow cooker. Traditional chefs will insist it’s a must, while plenty of TikTok cooks say it’s skippable. Honestly? I fall somewhere in the middle. I’ve done it both ways and can’t say I notice a huge difference—it usually comes down to time and motivation.

This time, I went for it. I browned the meat, followed the recipe exactly (a rare moment of discipline for me), and let the slow cooker do its thing.

The verdict? Absolutely worth making—if you’re a curry fan. And if you’re not…well, we might need to have a conversation.

Beef Curry Slow Cooker

Recipe from The Food Charlatan

Serves 6

• salt and pepper
• 2-3 tablespoons oil
• 2-3 pounds chopped stew beef or chuck roast*, chopped into chunks
• 1/3 cup water
• 1 (8-oz) can tomato sauce
• 1 tablespoon garlic powder
• 1/2 teaspoon salt
• 1-2 tablespoons Better Than Bouillon Beef Base
• 1/2 teaspoon black pepper
• 1 & 1/2 tablespoons yellow curry powder
• 1 tablespoon garam masala
• 1 large yellow onion, chopped
• cilantro, to garnish
• red onion, chopped, to garnish

Heat a large, high-sided skillet (or a wide-bottomed pot), over medium high heat.

Salt and pepper the beef chunks.

Add about a tablespoon of oil to the pan and swirl. It should start to shimmer if the pan is hot enough.

Add 1/3 of the seasoned meat to the pan. Place the pieces of meat so that they are not touching each other (You don’t want them to steam–see photos). Turn the pieces with tongs to brown all sides. Remove the beef to the slow cooker and repeat 2 more batches, adding more oil as necessary.

Once all of the beef is browned and in the slow cooker, turn the heat on the pan down to medium. Add the water, tomato sauce, garlic powder, salt, beef bouillon, black pepper, curry powder , and garam masala .

Stir with a wooden spoon until the mixture is bubbly and the bouillon has dissolved. It should thicken up a bit.

Pour the mixture over the beef in the slow cooker.

Add the chopped onion and stir it all together. Cook on low heat for 6-7 hours, until the beef is fork tender

Garnish with chopped cilantro and hot rice!

I love to serve this curry with lots of cilantro, Coconut Jasmine Rice and Homemade Naan! It's the best combo! You could even throw in a Strawberry Lassi to sip with it, if you wanted to get really fancy!

Indian-Style Butter Chicken & Rice

The first time I had butter chicken I was with a friend who loved Indian food. I had never really had it, so she said she'd find something for me I'd like. 

She ordered the butter chicken for me and I was hooked. Man, I can still remember how good it was and how amazing the spicy, creamy sauce was. 

I've tried many-a- butter chicken recipes. Some good, some not so good. It's always BEST, to me, when I get it in a restaurant. 

This was a good recipe. It'd be hard to duplicate if you didn't cook a lot. The package came with a lot of small, pre-measured packets - which could make it more difficult. I tried to put in the ingredient list what I thought I'd use if I remade this. Good luck. 

The one thing I did not like was the mozzarella on the naan. For lunch tomorrow I'll just warm it up as is and eat it that way. Dipping it in the sauce is enough for me. 

Indian-Style Butter Chicken & Rice

Recipe from Hello Fresh

Serves 4

• 1.5 cup Jasmine Rice
• ¼ ounce Cilantro
• 2 teaspoon Garlic Powder
• 20 ounce Diced Skinless Dark Meat Chicken [JW note: I used breast meat.]
• 2 teaspoon Garam Masala
• 1 tablespoon Curry Powder
• 2 unit Tomato Paste [JW Note: This seemed like 3-4 Tablespoons]
• 2 unit Veggie Stock Concentrate [JW Note: This is about 1 tsp.]
• 1 ounce Vidalia Onion Paste [JW Note: I'd just chop up an onion and use that]
• 2 unit Chicken Stock Concentrate [JW Note: This is about 1 tsp
• 4 ounce Cream Sauce Base [JW Note: I'd just use heavy cream]
• 2 unit Naan Bread
• ½ cup Mozzarella Cheese
• 4 tablespoon Yogurt

Make rice.

While rice cooks, place 2 TBSP butter in a small microwave-safe bowl; cover with plastic wrap. Microwave until melted, 30 seconds. Add half the garlic powder - approx 1 tsp (you’ll use the rest later) and stir to combine. Set aside. 

Roughly chop cilantro.

Heat a large drizzle of oil in a large, preferably high-sided, pan over medium-high heat. Add chicken in a single layer and season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 6-8 minutes. Reduce heat to medium.

Add garam masala, curry powder, and remaining garlic powder to pan with chicken. Cook, stirring, until fragrant, 30 seconds. 

Add tomato paste, Vidalia onion paste, veggie stock concentrates, and chicken stock concentrates. Cook, stirring, until chicken is evenly coated, 30 seconds.

Add cream sauce base and 3⁄4 cup water (I used about a cup). Stir to combine. Cook, stirring occasionally, until sauce has thickened, 2-3 minutes. Remove from heat. 

Add 3 TBSP butter and 1⁄2 tsp sugar; stir until butter has melted. Cover to keep warm.

 Adjust rack to top position and heat broiler to high. Place naan on a baking sheet. Spoon garlic butter over tops and sprinkle with mozzarella. 

Broil cheesy garlic naan until cheese melts and naan are toasted, 3-4 minutes. TIP: The broiler is a powerful tool! Keep an eye on the naan to prevent them from burning.

Quarter cheesy garlic naan. Fluff rice with a fork. Divide rice between bowls and top with butter chicken. Drizzle with yogurt. Garnish with cilantro. Serve with cheesy garlic naan on the side.

Masala-Spiced Chicken & Cucumber Raita

Photo from hello fresh

I really like the curry flavor and that added with garam masala make a nice combo. This recipe wasn't my favorite, but it was really good. 

Surprisingly my favorite part of this recipe was the roasted veggies. I completely overcooked the cauliflower, but the curry flavor make it ok. 

Masala-Spiced Chicken & Cucumber Raita

Recipe from Hello Fresh

Serves 2

• 1 mini cucumber, diced
• 2 T yogurt (the recipe doesn't specify, but I would think plain or greek would work
• 1 T curry powder, divided
• 1 tsp garam masala
• 10 oz chicken cutlets
• 10 oz cauliflower, cut into bite size pieces
• 6 oz carrots, cut on the bias
• 1 1/2 T sour cream
• 1 lemon

Adjust rack to top position and preheat oven to 450 degrees. 

Prep your veggies: 

Trim and dice cucumber into 1⁄4-inch pieces. Cut cauliflower into bite-size pieces if necessary. Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Quarter lemon.

 In a small bowl, combine cucumber, 1⁄2 tsp sugar, and salt. Set aside to marinate. (You’ll finish the raita later.)

Toss cauliflower and carrots on a baking sheet with 2 TBSP olive oil, 2 tsp curry powder, salt, and pepper. (You’ll use the rest of the curry powder in the next step.) 

Roast on top rack until browned and tender, 15-20 minutes.

While veggies roast, pat chicken dry with paper towels. Season all over with remaining curry powder, 1⁄2 tsp garam masala, salt, and pepper. (Save remaining garam masala for another use.)

Heat a large drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 3-4 minutes per side.

Transfer to a cutting board.

Add yogurt, sour cream, and juice from half the lemon to bowl with marinated cucumber. Stir to combine.

Slice chicken crosswise. Divide chicken and roasted veggies between plates. Top chicken with as much cucumber raita as you like. Serve with any remaining raita and remaining lemon wedges on the side.

Chicken Tikka Masala

I am not a huge fan of Indian food. But I do have my favorites. Chicken Tikka Masala is one of them. It's my go to whenever I find myself at an Indian restaurant. 

This recipe is spot on. The flavor was so perfect to me. I may have needed a little more heavy cream (I used less than what it called for), but otherwise, this is a keeper. 

I ended up not needing any sugar either, but I can't express enough how much a little sugar in a tomato based sauce really does a good job balancing it out. It seems counter intuitive to me, but it works. 

Chicken Tikka Masala

Recipe from Carlsbad Cravings

Serves 6

CHICKEN AND SAUCE

• 2 pounds boneless chicken thighs, cut into large bite-sized pieces (about 1 1/2-inches)
• 1 cup plain or Greek yogurt, fullfat is best
• 2 tablespoons lemon juice
• 2 tablespoons freshly grated ginger, divided
• 2 tablespoons minced garlic, divided
• neutral, high smoking point oil such as canola or coconut, see notes (do NOT use olive oil for chicken)
• 1 large onion, chopped
• 1 28 oz. can FIRE ROASTED crushed tomatoes (see notes)

SPICE BLEND

• 1 TBS EACH garam masala, chili powder, paprika (not smoked)
• 2 1/2 teaspoons salt
• 2 tsp EACH turmeric, ground cumin, ground coriander
• 1/2-1 teaspoon cayenne pepper
• 1/4 teaspoon ground cardamon (optional if you have it)
• ADD LATER
• 1 1/3 cups heavy cream (use evaporated milk for lower calories)
• 1 teaspoon sugar, optional, as needed

Mix spices: Whisk together all of the Spice Blend spices in a small bowl; set aside.

Marinate chicken: Remove 2 ½ tablespoons Spice Blend to a large bowl or freezer bag (whatever you are going to marinate the chicken in). Add the yogurt, lemon juice, 1 tablespoon grated ginger and 1 tablespoon minced garlic. Whisk to combine. Add the chopped chicken and stir to evenly coat. Marinate for 30-45 minutes at room temperature, but BEST if refrigerated overnight.

Sauté aromatics for sauce: Heat 1 ½ tablespoons oil in a large braiser or Dutch oven over medium-high heat. Add the onions and sauté until softened, 5-7 minutes. Add the remaining 1 tablespoon ginger, 1 tablespoon garlic and the remaining Spice Blend and sauté for 1 minute.

Make sauce: Stir in the crushed tomatoes. Bring to a boil then reduce to gentle simmer and cook for 10 minutes, stirring often and scraping up the brown bits from the bottom of the pan. (You can cook the chicken while the sauce simmers, see Step 6).

Blend sauce (optional but recommended): After simmering, transfer the tomato mixture to a high-powered blender and purée until smooth, leaving a corner of the lid open and covered with a paper towel so steam can escape and it doesn’t explode. Alternatively, transfer to a bowl and use an immersion blender to blend, then return back to the pan. Season to taste. Depending on the tomatoes you used, you may need 1-2 teaspoons sugar to balance the acidity.

Cook chicken: Heat 2 tablespoons oil in a large cast iron skillet over high heat until smoking. Working in batches, add the chicken in a single layer and cook until charred on each side, about 2 minutes per side (it will not be cooked through). Transfer chicken to a bowl; set aside. Scrape out the skillet in between batches and add more oil to cook the next batch.

Combine: Stir the heavy cream into the blended sauce followed by the chicken. Cover and gently simmer for a few minutes, until the chicken is cooked through. Season to taste with additional salt, sugar and/or cayenne pepper.

Serve: Serve over basmati rice with optional cilantro.

Healthy Coconut Curry Chicken

Many moons ago I started following this blogger who had a little blog called Can You Stay for Dinner. Her blog with recipes, coupled with her weight loss journey, was one of the firsts back in the day. I read her blog religiously and have made a ton of her recipes. 

Her blog changed a little and so many other options became available so I don't read it as often now. 

When this recipe came up in the rotation I KNEW I had to try it. Everything about it was calling to me. And it did not disappoint. I am in love with this recipe. So delicious. 

The curry, garlic and ginger have such a wonderful flavor combination that when you add the coconut milk you just push it over the top. I'll be making this one again for sure. AND it's going into the favorites.

Healthy Coconut Curry Chicken

Recipe from Can You Stay For Dinner

Serves 4

• 1 1/4 pounds boneless, skinless chicken thighs 
• ½ tsp salt 
• ½ tsp freshly ground black pepper 
• 2 T extra-virgin olive oil 
• 1 medium onion, thinly sliced 
• 3 garlic cloves, minced 
• 1 T finely chopped fresh ginger 
• 2 jalapeño peppers, cored, seeded, and finely chopped 
• 1 T curry powder 
• ½ tsp turmeric 
• 1 c chicken broth 
• 1 c light coconut milk 
• ¼ c packed cilantro leaves, roughly chopped

Sprinkle the chicken with the salt and pepper. In a large frying pan set over medium-high heat, heat 1 tablespoon of the olive oil. 

Add the chicken thighs and cook, undisturbed, until crisp and browned, about 4 minutes. Flip the chicken and cook for 3 more minutes. Transfer the chicken to a plate and return the pan to the heat. 

Add the remaining 1 tablespoon of oil. Add the onion and cook, stirring frequently, until tender but still crisp, about 3 minutes. 

Reduce the heat to medium and add the garlic, ginger, and jalapeño, and cook, stirring constantly, until fragrant, about 30 seconds. 

Add the curry powder and turmeric and cook, stirring constantly, for 30 seconds. 

Stir in the chicken broth and scrape up any browned bits in the pan. 

Return the chicken to the pan and bring the broth to a boil. 

Reduce the heat and let the broth simmer for 5 minutes. 

Add the coconut milk and simmer for 2 minutes. Remove the pan from the heat and let it stand for 5 minutes before serving. Garnish with fresh cilantro. 

Creamy Butter Chicken (Recipe 20 of 150)

Photo from
The Country Cook

Yesterday was our Indian Extravaganza Sunday dinner. Most of the attendees had never made Indian food, so this was an adventure for sure. We had Daal, naan, paneer, biryani, samosas, curry chick peas and butter chicken.

This recipe was easy enough to make. I wouldn't change anything about this recipe in fact. It was tasty and a little spicy. The naan was great for soaking up the butter chicken sauce. 

And the best part, the left over today was fantastic. And you know I don't eat leftovers too often. 

Creamy Butter Chicken

Recipe from Thecountrycook.net

Serves 6

• 2 T oil
• 1 ½-2 lbs chicken breasts cut into pieces
• 6 T butter
• 1 small onion finely diced
• 2 T minced garlic
• 2 T grated fresh ginger
• 1 T garam masala
• 1 tsp turmeric
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp salt
• 15 oz can diced tomatoes undrained
• 6 oz tomato paste
• 1 c chicken broth
• 1 c heavy cream
• ¼ c chopped cilantro optional

Heat oil in a large skillet over medium high heat. Add chicken and stir to cook until done, about 5 to 7 minutes. Remove from skillet and set aside.

Melt butter in the same skillet, then add the onion, garlic and ginger. Cook until onions are translucent, about 3 to 5 minutes.

Add the garam masala, turmeric, smoked paprika, chili powder and salt and mix well, cooking about a minute to let the flavors meld together.

Add the diced tomatoes, tomato paste and chicken broth and return the cooked chicken to the skillet. Bring to a boil, then lower heat and simmer uncovered 10 to 15 minutes, until sauce has thickened.

Remove from heat and stir in the heavy cream and cilantro.

Serve over rice, if desired.

Best Ever Tom Kha Gai Soup (Thai Coconut Chicken Soup)

Photo from 40Aprons.com

I've made this soup a handful of times. I especially like it when I'm feeling under the weather. Oddly,
I've never posted it and so, here I am posting it. 

Changes I've made to this soup over the years:

1. Lemon zest in place of lemongrass. It's almost impossible to find lemongrass it seems. I got tired of trying to track it down and so just swapped the lemongrass to zest from a full lemon.
2. I almost never use cilantro with this recipe. No reason, just don't. 
3. I dice up the chicken into small pieces and poach it when the broth and what not is boiling for 30 minutes. 
4. Coconut oil isn't necessary. If you have vegetable oil instead, use it.
5. I use prepared ginger (you know the kind in a tube). I use about 2 tsp of that type of ginger. 
6. I put in 1T of brown sugar
7. I put in about 1 T of low sodium soy sauce to round out the bold flavor. 

Each time I've made this I've put notes in the recipe as to what I changed. And tonight I think I got the right combination of everything. 

Best Ever Tom Kha Gai Soup (Thai Coconut Chicken Soup)
Recipe from 40aprons.com

• 1 T coconut oil
• ½ of one onion sliced
• 2 cloves garlic chopped
• ½ of one red jalapeno pepper sliced, or a couple Thai chiles, halved
• 3 ¼-inch slices galangal or ginger
• 1 lemongrass stalk pounded with the side of a knife and cut into 2-inch long pieces
• 2 tsp red Thai curry paste
• 4 c chicken broth
• 4 c canned coconut cream or coconut milk 
• 2 medium chicken breasts cut into bite-sized pieces
• 8 ounces white mushroom caps sliced
• 1-2 T coconut sugar (I haven't a clue what this is, so I've used 1 T brown sugar)
• 1 ½ – 2 T fish sauce plus more to taste (I use 1 T fish sauce)
• 2-3 T fresh lime juice
• 2-3 green onions sliced thin
• fresh cilantro chopped, for garnish

In a medium pot, heat the coconut oil over medium heat. Add the onion, garlic, jalapeno or chile, galangal or ginger, lemongrass, and red curry paste and cook, stirring frequently, for 5 minutes, or until onions are softened. Add chicken broth and bring to a boil. Reduce heat and simmer uncovered for 30 minutes.

Strain out the aromatics (the garlic, onions, lemongrass, and ginger) and discard. Add in coconut cream or milk, chicken breast (or tofu or shrimp), and mushrooms. Simmer until chicken breast pieces are just cooked through, then add fish sauce, coconut aminos (or coconut sugar), and lime juice, plus more of each to taste.

Cook 2 minutes, then ladle into serving bowls and top with sliced green onions and fresh cilantro.

Slow Cooker Curried Chicken Breasts

The January Sunday dinner theme was "Comfort Food". I asked all my guests to bring their favorite comfort food dish. We had it all. Mid-West dishes, farm dishes, oh and some salad - just for something green.

I decided to make a slow cooker meal that I had been wanting to try. My favorite comfort food is Hunter's Stew - but it makes a lot and I figured we'd have enough food. Instead I grabbed this meal for two recipe and oh boy was it good.

You have to like curry, obviously, to make this recipe. It's not an overwhelming curry flavor, in fact, I felt it was a perfect amount of curry.

The recipe is easy, but does take some time to make - hence the slow cooker.

Slow-Cooker Curried Chicken Breasts
Recipe From American Test Kitchen Cooking for Two 2011
Serves 2

2 (12oz) bone-in split chicken breasts, skin removed, trimmed
Salt and pepper
1 small onion, minced
2 cloves garlic, minced
2 tsp minced or grated fresh ginger (really don't skimp on this item)
1 tsp curry powder
1 tsp vegetable oil
1 tsp tomato paste
3/4 c low sodium chicken broth
2 tsp minute tapioca (oh and BTW - I skipped this. Tapioca is gross)
2 T raisins
3 T plain whole milk yogurt
1 T minced fresh cilantro
2 T sliced almonds, toasted

Lightly spray inside of slow cooker with vegetable oil spray. Season chicken with salt and pepper and place in slow cooker.

Combine onion, garlic, ginger, curry powder, oil and tomato paste in microwave safe bowl. Microwave, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in broth and tapioca. Cover and cook until chicken is tender, 3-4 on low.

Stir in raisins, cover, and cook on high until raisins are heated through, about 10 minutes. Transfer chicken to serving platter and tent loosely with foil.

In small bowl, combine 1/4 c hot braising liquid with yogurt ( to tempter), then sitr mixture back into slow cooker. Stir in cilantro and season with salt and pepper. Spoon 1/2 c sauce over chicken, sprinkle with almonds and serve.

Jenn Note: I didn't use bone in chicken since I was trying to server several people. I used boneless chicken breasts and cut them into big chunks. It worked great. The advantage of bone-in is there may be more chicken flavor.

Red Curry Beef, Napa Cabbage and Noodle Salad

I like red curry in things. I have several recipes that have it and I have found it to not be as hot (spicy) as some people thing. The flavor to me is rich and yummy.

I'm not, however, a good cook when it comes to rice stick noodles. I cannot, for the life of me, cook them and have them not be crunchy. So I usually don't bother and just use spaghetti. I know, not rice noodles, but good all the same.

This recipe is designed to be a salad, so cold. But for dinner, I had it warm.  Tomorrow for lunch I'll have it cold and see if it's worth having as a salad.

Red Curry Beef, Napa Cabbage and Noodle Salad
Recipe from WW What to Cook Now?
Makes 4

• 4 oz rice stick noodles
• 3 T lime juice
• 2 T reduced sodium soy sauce
•  1 T packed light brown sugar
• 2 tsp grated peeled fresh ginger
• 1 tsp Asian fish sauce
• 1/2 tsp Thai red curry paste
• 3/4 lb sirloin steak, cut on the diagonal into 1/4 in strips
• 2 tsp canola oil
• 4 c thinly sliced napa cabbage
• 1/2 seedless (English) cucumber, cut into matchstick thin strips
• 1/2 c shredded carrots
• 1/2 c fresh cilantro

Place noodles in large bowl and add enough hot water to cover. Let  noodles stand until softened, about 10 minutes. Drain in colander, then rinse under cold running water; drain again. Transfer noodles to large bowl.

To make dressing, whisk together lime juice, soy sauce, sugar, ginger, fish sauce and curry paste in small bowl.  Put beef in medium bowl. Add 2 T of dressing and toss to coat. Reserve remaining dressing.

Heat large skillet or wok over high heat until a drop of water sizzles on it. Pour in oil and swirl to coat pan. Add beef and stir fry until lightly browned, abut 3 minutes.

Add cabbage, cucumber, carrots, cilantro and reserved dressing to noodles and toss to coat; divide evenly among 4 plates. Top noodles evenly with beef.

Thai Red Curry Turkey

Red curry is a fave of mine.  Its so flavorful and can, on occasion, clean out one's sinuses. I've had this recipe before with chicken, but found the use of turkey interesting and a bit different for a change.

Super easy recipe, flavorful and worth the cook. 

Thai Red Curry Turkey
Serves 2

• 1 T peanut oil
• 12 oz turkey tenderloin, sliced, seasoned with salt and pepper
• 1 c sliced red onion
• 1 T red curry paste (less if you aren't a fan of hot)
• 2 tsp minced fresh ginger
• 2 tsp minced garlic
• 1 c canned lite coconut milk
• 1/2 c low sodium chicken broth
• 1 tsp fish sauce (if you don't have fish sauce you can use soy sauce. Not the same flavor, but close)
• 1/2 tsp brown sugar
• 1 tsp fresh lime juice
• 1 tsp cornstarch
• 2 c chopped fresh spinach (I almost didn't put this in, but decided it would be good for me. And it was really delicious with it)
• chopped dry roasted peanuts
• chopped red pepper

Heat oil in a sauté pan over medium-high heat. Add turkey and sauté until brown on both sides and cooked through (4-5 minutes). Put on a plate .

Add red onion to pan and cook until soft (2-3min). Stir in curry, garlic, and ginger and cook 1 minute.  Combine coconut milk, broth, fish sauce and brown sugar. Stir mixture into pan, scraping up any browned bits on bottom. Bring to a simmer; cook until slightly reduced, 5 minutes.

Whisk together lime juice and cornstarch. Whisk into pan until thick, 1 minute.  Return turkey to the pan and add spinach, tossing with tongs until wilted.

Garnish turkey curry with peanuts and peppers. Serve over rice.

Singapore Chow Mai Fun

According to the Weight Watchers cookbook "mai fun" is a rice noodle.  You soak them and then cook them in the sauce/meat combo.  I, however, missed this in the recipe and ended up using linguini.  Still with linguini this was a delicious dish. 

It's super easy and tasty on top of it. Further more, it's 265 calories and 5 points. I may or may not had to make a couple of changes.  For starters, I had ground turkey in my freezer so used that instead of pork.  I'm sure pork would be so good in this, but the turkey was delicious in this. It really picked up the flavor of the curry.  If you don't like yellow curry you won't like this recipe.  I happen to love it.

I doubled the sauce ingredients. I like things saucy! I would, however, not double up the chili-garlic sauce. I may or may not have burned my lips off.

Despite that, this is a simple and great recipe.

Singapore Chow Mai Fun

• 6 oz mai fun (rice sticks or rice noodles)
• 1/2 c low sodium chicken broth
• 3 T reduced sodium soy sauce
• 1 T rice vinegar
• 2 tsp chili-garlic sauce
• 1 tsp sugar
• 6 oz lean ground pork
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 T curry powder
• 1 red bell pepper (seeded and chopped) I did not include this... shocking

Bring a large pot of water to a boil. Remove from the heat, add the mai fun and soak until softened, 5-6 minutes. Drain and set aside.

Combine the broth, soy sauce, vinegar, chili-garlic sauce and sugar in a small bowl; set aside.

Spray a nonstick wok or large, deep skillet with nonstick spray and set over medium-high heat. Add the pork and stir fry until just cooked through, about 3 minutes. Add the onion, garlic and curry powder. Stir fry until softened and fragrant, about 3 minutes. Add the bell pepper and stir fry until crisp and tender, about 2 minutes.  Add the broth mixture and cook, stirring constantly, until the mixture boils and thickens, about 1 minute. Add the  noodles and cook until heated through, about 1 minute.

Cilantro-Buttermilk Skirt Steak

This past Sunday I hosted a small gathering for Easter with just family. I like ham, but am not a huge fan of ham for Easter. I know, weird. I figured I could be as different as I wanted. 

For days leading up to Sunday I couldn't figure out what I wanted to make.  It wasn't until Sunday morning that I found this recipe in my list of recipes to try.

The recipe itself was ubber easy.  And ultimately super flavorful. I misread the recipe and didn't get the scallions at the store.  In its place I used onion powder. I don't think that added enough onion flavor.  When I make this again I'll definitely get the scallions.

I also couldn't find any skirt steak. Naturally.  Instead I used flank steak. I'm don't think which beef, or chicken, product you use really matters with this marinade.

Cilantro-Buttermilk Skirt Steak

Photo courtesy of Everyday Food

Recipe from Everyday Food
Serves 4

• 1 c buttermilk
• 1 bunch cilantro, roughly chopped
• 1 tsp coriander seed
• 1/2 tsp curry powder
• 3 scallions, roughly chopped
• 1 pound skirt steak, cut into 4 pieces
• Vegetable oil, for grilling
• Salt and pepper

In a blender, combine buttermilk, cilantro, coriander seed, curry powder, and scallions and puree. Reserve 1/2 cup marinade for serving. Pour half the remaining marinade into a shallow dish, arrange steak in a single layer, and cover with rest of marinade; let sit 30 to 45 minutes

Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Remove steak from marinade, shaking off excess, and season with salt and pepper. Grill steak until browned, 3 to 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 5 minutes before thinly slicing against the grain. Season reserved marinade with salt and pepper and serve with sliced steak.

Panaeng Beef in Red Curry Peanut Sauce

I'm sure I've mentioned before I'm a big fan of red curry.  Such a nice subtle flavor without the danger of having your lips burned off by the heat. Although the heat is present, it doesn't have to hurt.

This particular recipe was just okay.  If I did it again I'd make some adjustments. I've put notes below where I would make changes.

Panaeng Beef in Red Curry Peanut Sauce
Serves 4-6

• 1 c unsweetened coconut milk ( I had light coconut milk in the pantry so that's what I used)
• 1/2 cup water
• 1/2 lb boneless beef (like flank steak), thinly sliced crosswise into 2 inch strips
• 2 T panaeng curry paste or red curry paste (I used red curry paste)
• 2 T fish sauce
• 2 T palm sugar or brown sugar (I used brown sugar)
• 3 T ground or finely chopped peanuts or peanut butter
• 3 wild lime leaves, torn or cut in quarters or fine threads (optional) (Jenn Note: I have no idea what these are or where to get them.  I like the lime flavor with my curry so I just spritz a lime wedge over my dish after I served it up)
• A handful of Thai basil leaves

In a medium sauce pan, stir together 1/2 cup coconut milk and the water. Bring to a gentle boil over medium heat.  Sprinkle in the sliced beef, stirring to keep the pieces from sticking together, and simmer 5 minutes, until meat is tender.

Remove the meat from the pan and set aside.

With the milk/water mixture still in the pan, return it to a gentle boil.  Stir in the curry paste and cook to dissolve, 3-4 minutes. The mixture should be fragrant and smooth. Return the beef and any juices to the pan, add the remaining coconut milk and bring back to a gentle boil.  Add the fish sauce, sugar, peanuts and lime leaves, if using.  Stir well and simmer 3 - 4 minutes more, until the sauce is smooth.  Stir in basil leaves and remove from heat.

I served this over a bowl of jasmine rice.

Asian Ragu

I wasn't 100% sure how this recipe would turn out. Skeptical of its nature, but I knew I liked all of the ingredients, so I figured it couldn't miss.

And it mostly didn't.

I'm not sure I'd ever make it again. Good, for the most part, but it was lacking something. I think if I ever do this again I'd toss in some water chestnuts.  The meat sauce needed a crunch of some sort.

Asian Ragu
Serves 4

• 2 T Peanut Oil
• 1 cup diced shallots
• 2 T minced garlic
• 2 T minced ginger
• 1-2 tsp red curry paste or garlic chili sauce ( I used red curry paste, but as it cooked it started to smell and taste more like the garlic chili sauce.)
• 1 lb ground beef sirloin
• 3/4 cups low sodium chicken broth
• 2 T Fish sauce or low sodium soy sauce
• 1 tsp light brown sugar
• 1 cup torn basil leaves
• 1 cup torn mint leaves
• Chopped dry roasted peanuts

Heat oil in a large saute pan over medium heat. Add shallots, garlic and ginger root. Saute until shallots are translucent, 3-4 minutes. Be careful not to burn the garlic, so watch your heat.

Stir in curry sauce until combined with shallot mixture, 1 minute.

Add ground beef. Break apart and cook until browned, about 5 minutes.

Whisk together broth, fish sauce and brown sugar until sugar is dissolved. Stir mixture into meat mixture.  Bring mixture a simmer; cook uncovered, until liquid is reduced by half, about 5 minutes. Serve ragu over cooked rice or rice noodles. Garnish with basil, mint and peanuts.

Asian Beef Skewers

I love me some Asian flavor. Usually it involves some ginger, some lime, some rice wine vinegar, some brown sugar...and all that combined is yummy goodness.

This recipe, however, had some unexpected items in it. Not unexpected as in "I don't have them in my pantry" but rather as "really?" The end result was yummy goodness. Which is, in my humble opinion, the reason I cook.

Now if you've a keen eye, you may notice that the photo is of chicken, not beef. Chicken is what I had on hand, and I've gotta say, after doing chicken with this, I now feel the need to try it with beef.

Asian Beef Skewers

• Coarse salt
• 1/4 cup honey
• 1/4 cup packed light-brown sugar
• 1/4 cup soy sauce
• 3 tablespoons rice vinegar
• 1 tablespoon Thai red curry paste
• 3 tablespoons vegetable oil
• 1 1/2 pounds top sirloin beef or shell steak, cut into 1 1/2-inch cubes

So the recipe calls for mixing all this stuff together and then basting the meat as you go. I decided to take about a quarter cup or so and marinade the chicken in it for 30 minutes or so. Then I didn't baste until I took the chicken off the grill and it was resting.

In a small bowl, whisk together honey, brown sugar, soy sauce, 2 tablespoons vinegar, curry paste, and 1 tablespoon oil. Reserve half the sauce for serving.

Thread beef, and any vegi types on a skewer. Place on prepared baking sheet, and brush with sauce.

Heat broiler, with rack set 4 inches from heat; line a rimmed baking sheet with aluminum foil. Soak four 12-inch (or eight 6-inch) wooden skewers in a pan of warm water; set aside. JW Note: I BBQ'd mine. Why broil when you can BBQ.

Coconut and Beef Curry with Noodles

Again with the red curry! I know two nights in a row seems excessive. Truth is its because I bought a can of coconut milk and I never use the whole can and I didn't want to waste it. So I found two recipes I hadn't tried that had coconut milk.

This recipe was delicious. I actually followed the recipe - which is rare. Didn't put in bell peppers - I know shocking huh? Instead I put in mushrooms and I gotta say, that added a nice flavor to it.


Coconut and Beef Curry with Noodles
Serves 4

• 2 tablespoons Vegetable oil
• 1 pound Beef Sirloin, cut into 2" strips
• 1 Red onion, halved and thinly sliced
• 2 Red Bell pepper, thinly sliced
• 1 tablespoon Thai red curry paste
• 1 can Coconut milk
• 1 cup Packed fresh basil leaves
• 1 tablespoon Lemon juice
• 8 ounces Angel Hair pasta
• **1/2 pound Mushrooms

** my little addition


1. Cook pasta according to package.

2. In a large skillet, heat 1 tablespoon oil over medium-heat. Season beef with salt & pepper; add half the beef to the skillet. Cook, without stirring, until browned on one side, 1 to 2 minutes. Transfer to plate (meat will cook more later) and repeat with remaining tablespoon oil and remaining beef. Set beef aside, reserving skillet.

3. Add mushrooms and sauté for 3 minutes until slightly softened and browned. Add onion, bell peppers and 1/4 cup water to skillet; season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 3 to 4 minutes. Add curry paste; cook scraping bottom of skillet, 1 minute.

4. Return beef to skillet, with any accumulated juices, and add coconut milk. Simmer until sauce thickens slightly, 4 to 5 minutes. Remove from heat. Stir in basil and lemon juice and season with salt and pepper.

5. Serve beef curry over pasta.

Halibut with Coconut Red Curry Sauce

I've never been a huge fan of fish. There are a few fish-es I like and a lot I don't like. Halibut is one I love.

Red curry is another love I have. I like the mildness of the red curry paste and how with just a slip of the teaspoon your mouth can be on fire (I've done that before - bad measuring).

I never thought to put the two together. I didn't have halibut in my freezer like I had thought, but had a piece of cod. Turns out, cod is pretty darn good in this recipe. It wasn't a fantastic recipe, but it wasn't bad either. It'll be kept, but with all the recipes I have to try its unlikely I'll ever make this one again.


Halibut with Coconut Red Curry Sauce

Serves 4

• 2 Teaspoons Canola oil, divided
• 4 Halibut fillet (6 oz)
• 1 cup Chopped onion
• 1/2 cup Chopped green onion
• 1 tablespoon Grated peeled gingerroot
• 1 cup Light coconut milk
• 1 tablespoon Sugar
• 1 tablespoon Fish sauce
• 3/4 teaspoon Red curry paste
• 1/2 teaspoon Ground coriander
• 1 tablespoon Chopped fresh basil
• 2 teaspoons Fresh lime juice

1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan; keep warm.

2. Add remaining 1 teaspoon oil to pan. Add onion, green onions, and ginger; sauté 2 minutes. Stir in coconut milk and the next 4 ingredients (through coriander). Bring to a boil; cook 1 minute. Remove from heat. Stir in basil and juice.

3. Seasoned rice with bok choy: Combine 1 1/2 cups water and 3/4 cup basmati rice in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes. Stir in 2 cups chopped baby bok choy; cover and cook 8 minutes or until liquid is absorbed. Combine 1 1/2 tablespoons low-sodium soy sauce, 1 tablespoon fresh lime juice, 1/2 teaspoon sugar, and 1/2 teaspoon dark sesame oil; stir into rice mixture.