Recipe: Curried Battered Chicken

Last night, I got home from work, went for a run and was STARVING by the time I walked in the door. I made my first green smoothie (more on that soon!) that I didn’t find completely revolting and then decided to make some curried battered chicken, steamed brussel sprouts with some quinoa. The only thing was, Iwas too excited to eat and I didn’t stop to think things through so I put the spices in the egg batter and not the flour. Nevertheless, it still turned out decent and just like the quinoa patties, I found myself eating half of the cooked chicken pieces before they had time to cool!

This recipe is simple, easy, and delicious! Because I’m talking about turmeric this week, I added my own mix of curry spices but feel free to get as creative as possible with yours! You can’t really go wrong.

The other thing I wanted to quickly mention is that since I’m not really into bread, I decided to name this recipe “battered” rather than “breaded”. Do you know if there’s really a big difference between the two? I know we batter fish but can we batter chicken? Why not!

Ingredients:

  • 1 egg
  • Olive oil (as needed)
  • 1/4 tsp garlic powder
  • 1/4 tsp coriander
  • 1 tsp turmeric
  • 1/8 tsp chili flakes
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp shredded coconut – optional!
  • Rice flour (as needed)
  • 4 chicken thighs or 1 large chicken breast cut into small pieces or strips
  • 3 tbsp soy milk, almond milk, or coconut milk

Method

In a  medium-sized bowl, whisk the egg and milk together until frothy. In a smaller bowl, mix about 1/4 cup of flour, the spices and the coconut if you want to add some exotic zing to it. Mix all of the dry ingredients together. Don’t do what I did and mix the spices in with the egg batter. The spices won’t stick very well to your chicken. It’s ridiculous, really!

These are the steamed brussel sprouts that I had with the curried battered chicken.

Then, cut the chicken into strips or small pieces. Then heat your oil in your medium sized frying pan on medium heat. There is a lot of medium-ness happening in this recipe.

The egg and milk mixture…but I goofed and added the spices to this. I was too excited, I guess!

Next is the fun part! Take one of your chicken pieces, dip it the egg batter, make sure it’s covered in eggy goo and then dredge it into your spicy flour mix. Don’t be shy. Make sure that piece is covered with spicy flour. You may have to push the chicken into the flour to ensure that it’s covered.

Finally, you get to cook that sucker. Put the piece in the frying pan and listen to it sizzle. While it’s cooking, you can batter the other pieces of chicken.

The delicious pieces of battered chicken sizzling in the pan!

Cook your chicken for about 5 minutes on each side. I cut one big piece in half to make sure it wasn’t pink on the inside.

I served mine with brussel sprouts, but this would be great on top of brown rice or on top of a salad or even in a wrap! But, if yours turn out anything like mine, you’ll be more than happy to stand in your kitchen eating them off the plate that they are supposed to be cooling on.

Prep time: 5 minutes

Cook time: 10 minutes

Total time: 15 minutes

Serves 2.

Enjoy!

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Recipe: Thai Inspired Stir Fry

Today’s recipe is an oldy but a goody. If you like Thai food but don’t want leave your apartment to get take-out or not enough funds in the bank to go to Thailand BUT you do have enough veggies in the fridge to make this (more or less) then you are in luck!

In keeping with the garlic theme, I made sure to include garlic in this recipe – and believe you me, it was a wise decision! It added a certain sweetness to the curry that otherwise would not have been there. Or maybe it was due to the coconut milk. Either way, it turned out pretty darned good.

In my quest to find foods that are both antiviral yet delicious, I stumbled upon coconuts. Coconuts for me have become this wonder fruit and I try to incorporate this ingredient into as many meals and drinks as I can on a daily basis. In my previous post all about coconuts, I gush about how not only they are high in magnesium (which is excellent if you are active) but they kill the bad bacteria in your gut and aid to flush it all out. Incredible.

Give this a try and let me know what you think!

Ingredients:

  • 1/2 cup of coconut milk (I used light organic)
  • 1 handful of baby carrots – chopped
  • 1/4 head of broccoli – the florets only
  • 1/4 cup of red onion – finely chopped
  • Chicken (as desired) – make sure it’s cut into bite sized pieces
  • 1/2 bell pepper – cut into strips length-wise
  • 1 small romano tomato – diced
  • 2 baby bella mushrooms – diced
  • 1/4 tsp of chili powder (or to taste)
  • Sea salt to taste
  • Black pepper to taste
  • 1/2 tsp of coriander
  • 1/4 tsp of turmeric
  • 1/4 tsp of cumin
  • 2 cloves of garlic
  • 2 tbsps olive oil
  • 2 servings of brown rice pasta, brown/wild rice or quinoa

Method:

Heat the oil in a pan and add the spices and let this simmer until fragrant (usually about a minute or so). Add the onions and stir.

The red onions sizzling in the pan with the spices.

Then add the chicken pieces, tomatoes and mushrooms. Let all of this goodness simmer for about 5 minutes.

Here she is…in all of her glory….

Next, stir in the coconut milk (you’ll want to slowly mix this in so that it doesn’t splatter everywhere).

This is what I used…YUM!

Flip the chicken pieces over (they should be browned by now) and then add the broccoli and the bell peppers.

Stir everything together. Let everything simmer for about 5 to 10 minutes or until the broccoli has cooked. You’ll know it’s cooked when it starts to appear softer in texture.

By now your rice pasta/rice/quinoa should be ready. Add this in and mix it all in together! Don’t be shy!

Let everything sit for a few minutes and serve.

The final product! I had 2 helpings and even had enough for lunch the next day.

Serves 2-3 people.

Prep time: 5 to 10 minutes

Cook time: 10 to 20 minutes

Total: 30 minutes

Enjoy!

Curried Veggie Chickpea Stew

The one thing that I’ve come to enjoy about cooking is the creativity aspect of it. I love having a whole bunch of ingredients in front of me and trying to come up with something healthy and delicious to make.  Last night, I had some tomatoes to clean up so I decided to make a tomato-based curried stew.  In case you haven’t noticed, I’m a big fan of spices, which is funny because I grew up in a household where paprika was considered exotic.

When I went to India, last year (I can’t believe it’s been almost a year already!) I felt right at home with their food – the spicier the better! The people I was staying with were amazed that a white girl could handle all the spices and chilli. Honestly, I was a bit amazed too until the end of my trip when my stomach began to revolt against me.  Needless to say, it took me a few months to recover and to be able to eat curry again.

How could I ever stop, though?! Which leads me to today’s leftovers – Curried Veggie Chickpea Stew.

Here it is in the bowl, ready to eat for dinner!

Chickpeas are a Godsend and are a super healthy alternative to eating meat.

Here are the ingredients:

  • 2 tbsp olive oil
  • 1/4 red bell pepper
  • 1/4 chilli flakes
  • 1/4 garam masala
  • 1/2 curry powder
  •  1/4 paprika
  • 1/4 tsp turmeric
  •  1 and 1/2 tomatoes chopped
  • 1/2 head broccoli steamed (this was left over from the other day)
  • 1/2 carrot peeled and chopped
  •  1/2 onion chopped
  • 1 clove garlic minced
  • 1 small potato, peeled and finely diced
  • 1/2 can of chickpeas (drained)
  • 1/2 cup water
  • 1 cup of brown rice

Method:

  1. Cook the rice as directed.
  2. In the meantime, in a large sauce pan or pot, heat the olive oil then add the spices. Stir in the oil until fragrant.
  3. Add the onions and stir so that the spices mix in with the onions and let simmer for a few minutes, then add the garlic and stir. Let simmer for another minute.
  4. Add the tomatoes, red peppers, and carrots. Let simmer for a few minutes.
  5. Add the water, chickpeas and broccoli. Stir all contents together and cover for 10 minutes. Cook until the tomatoes have “melted” and until it is lightly boiling.

Serve over brown rice.

This was definitely amazing as a left over meal. It’s nice and light yet filling and I don’t feel sleepy or sluggish after lunch. I will definitely be making this again! Next time, I’d like to try it with water chestnuts or even some small apple pieces to add some sweetness.

What will you experiment with?

Enjoy!

Chickpea Coconut Curry

Well, I have been slacking this week. There really isn’t any valid excuse that I can give other than I have been taking a lot more time for myself these days and honestly, I’m loving it! In January, I’ll be starting my courses at Humber to be a project manager and between that, work and my Toastmaster responsibilities, I’ll be busy. Better to enjoy some down time now!

As today is Monday, I’d like to begin, or rather, re-begin (is that a word?) my “lunch a day” for a month challenge.

Today, my leftovers were chickpea coconut curry. YUM! It was Sunday evening, I had no desire or motivation to go the store so I scrounged up whatever I had in my cupboards and fridge and I came up with this little number.

Ingredients:

  • 2 small potatoes (finely chopped)
  • 1 can of coconut milk
  • 1 ½ large tomatoes (finely chopped)
  • 1/2 an onion (minced)
  • ½ can of chickpeas
  • 2 cloves garlic (minced)
  • ¼ tsp of black pepper
  • ½ tsp coriander
  • ¼ tsp tsp thyme
  • ½ tsp curry powder
  • ½ tsp garam masala
  • ½ tsp turmeric
  • Chilli flakes to taste
  • ½ cup cooked quinoa
  • 2 tbsp of grape seed or olive oil or coconut oil (I used grape seed

This looks like a lot of ingredients, but it was SO easy to make!

Method:

  1. Cook the quinoa as directed.
  2. In a large sauce pan, pour the oil in and let it heat up. Then, add the onions and cook until they are soft. Add the black pepper, chilli flakes, coriander and thyme. Cook for a couple of minutes (until fragrant). Add the garlic and stir.
  3. Once this has simmered, add the potatoes and ¼ of the can of coconut milk and stir until simmering. Then, add the curry powder, garam masala and turmeric and stir. Let it simmer and add the other ¼ of the can of coconut milk. Cover and let simmer for a few minutes.
  4. Add the chopped tomatoes, the chicpeas and the other ¼ can of coconut milk. Let simmer for about 10 minutes.
  5. Stir the pot and add the quinoa and the rest of the coconut milk. Stir again and let simmer for about 5 minutes.

This may look kind of weird, but it was absolutely delicious and tastes even more amazing the next day.

If I could, I would have added spinach to this, but I ran out so I had to do without.  Shredded carrots would also be amazing in this too – or any other veggie that you love and cannot live without. I find that by layering the ingredients, you get a fuller flavour and a more cohesive sauce/curry.  If you don’t have quinoa, you could always skip the step and serve over brown rice.

Let me know what you think and share with me any variations that you may have tried.

Enjoy!

Lamb Coconut Curry

One new recipe that I tried recently, is lamb coconut curry. In fact, this was my first time EVER cooking lamb. And you know what, not that different than cooking beef. It was kind of a hybrid between chicken and beef. It was some good times and very easy. This recipe is simple and delicious. I will definitely be including it in my regular rotation.

This website acutally has a ton of great recipes. Don’t be put off by the fact that it is targeted to people with candida, these recipes are nutritious and suit a variety of tastes.

Here’s a pic of my masterpiece:

Enjoy!