Indian Chicken Curry

Two years ago I posted an Indian Chicken Curry recipe, but my blogging back then was quite sloppy. This curry I just made, while similar to the one from two years ago, smells and taste phenomenal so I thought I would do a new post.

Ingredients:
1-2 tsp vegetable oil
half a large white onion, diced
2 chicken breasts, cut into bite sized pieces
1 clove of garlic
3-4 tbs of Pataks Curry Paste (can add more to taste after)
1/2-1 fresh tomato, diced
1 large carrot, peeled and cut up into rounds
2 small stocks of broccoli, cut into florets
10-15 mini red potatoes (depends on how mini they are!), cut into 1/2 or 1/4
1/2-3/4 can crushed tomatoes
3-4 tbs coconut milk (can add more to taste after)
1/2 cup chicken broth (optional if it seems too thick)
hand full chopped cilantro


In a large pan/pot... okay I used a wok, put in vegetable oil. Heat over medium-high heat. Add diced onions. Cook for a few minutes until they begin to soften. Add chicken (raw). Stir occasionally until chicken begins to brown. Add crushed garlic. Cook for a minute. Add Pataks Curry Paste. Stir and let it cook for 2-3 minutes. Add diced tomato, carrot, broccoli and potatoes. Stir around covering everything in the curry paste. Add crushed tomatoes (making sure it covers most if not all of everything in the pot). Add coconut milk and stir. If it seems too thick or not enough sauce, add chicken broth. Add handful of chopped cilantro and stir. Cover and cook for 25-35 minutes or until potatoes are soft. Now taste it and add salt, pepper or spice if desired. I used a little cayenne pepper to add some spice.

Serve with rice! Yum yum yum. The above serves 4 people (or two people plus lunches!!).

Black Bean and Quinoa Enchilada Bake

Oh boy, this was delicious.  Besides the two cups of cheese this is relatively good for you. It will be a new addition to my mexican meal rotation! 

Ingredients (serves 5-6 people)
1 cup uncooked quinoa, rinsed
2 cups water (or chicken stock, or a combination of the two)
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed,diced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
Juice of 1 lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
1 can black beans, drained and rinsed
1 can (approximately 1 and 1/2 cups) red enchilada sauce
2 cups shredded cheese (mexican cheese or cheddar mozzarella combo)
1 yellow pepper, seeds removed, diced
1 cup corn frozen kernels

Topped with avocado slices, chopped tomato and fresh cilantro! 

1. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray (or a little vegetable oil) and set aside.

2. Add quinoa and water/stock to a medium saucepan and bring to a boil over.  Turn the heat to low and simmer for about 15-25 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.

3. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.

4. In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1 cup shredded cheese.

At this point I just wanted to eat it.... but I decided I'd continue to follow the recipe and let it bake. 

5.Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. I even tossed it under the broiler for a few minutes. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.