Curried Coconut Chicken with Brown Rice

My husband and I really enjoy trying different international foods.

Indian food is one of our favorites, so I was super excited when I stumbled upon this recipe!

It will definitely make more appearances at our house.

Next time I'll try using fresh tomatoes instead of canned,

and possibly add some crushed red pepper flakes for a touch of heat.

Try it! Just be prepared for your house to smell like curry for a day or two. :)

Curried Coconut Chicken

adapted from allrecipes.com

makes 6 servings

2 lbs boneless, skinless chicken breasts, cut into 1/2-inch pieces

1 tsp salt & pepper (to taste)

1 1/2 Tbsp canola oil

2 Tbsp curry powder

1/2 medium onion, thinly sliced

2 cloves garlic, crushed

1 (14-oz) can light coconut milk

1 (14.5-oz) can diced tomatoes, drained

1 (8-oz) can tomato sauce

3 Tbsp sugar

Prepared brown rice, for serving

Season chicken pieces with salt & pepper.

Heat oil & curry in large skillet over medium heat for 2 minutes while stirring. Add in onions & garlic and cook until onions are translucent (8-10 minutes). Add chicken and stir to coat with spices. Cook for another 7-10 minutes, or until chicken is no longer pink.

Pour in coconut milk, drained tomatoes, tomato sauce, and sugar to skillet and stir to combine.

Simmer, uncovered, for about 30-40 minutes; until sauce is thickened.

Serve warm over brown rice.

*Tofu would be a great substitute for the chicken to make this vegetarian

Coconut Curry Chicken

Cheater's Chicken Noodle Soup

The perfect cure for your springtime cold.

I've seen this recipe in a few different places. Very tasty...especially for how easy it is!

(If you want to be even more of a "cheater," buy a rotisserie

chicken like I did like some people do. :)

Cheater's Chicken Noodle Soup
Makes a large pot

4 quarts water

10 chicken bouillon cubes (I use "Better Than Bouillon" reduced sodium)

2-3 cups chopped carrots

1-2 cups chopped celery*

6 1/2 cups uncooked egg noodles (I use whole grain pasta)

2 cans cream of chicken soup (I use a homemade substitute for this)

3-4 chicken breasts, cooked and diced
1 Tbsp onion powder

salt & pepper, to taste

8 oz. light sour cream

In large stockpot, combine water & bouillon cubes and bring to a boil. Add carrots & celery and simmer, uncovered, for 10 minutes. Add noodles and cook for 8-10 more minutes. Add soup & chicken and heat through, stirring over medium heat. Add seasonings to taste. Remove from heat; add sour cream and stir to blend in.

Easy enough, right?

*I've also used green beans or peas in place of celery and it worked out great.

Oriental Chicken

Simple.

Fast.

Chicken.

Go-to dish.

From my mom, of course.

1/2 cup low-sodium soy sauce

1/2 cup chicken broth

3/4 tsp oregano

1/2 tsp ground ginger

2 T. brown sugar

6-12 chicken pieces

Mix together all ingredients except chicken. Place chicken in baking dish, pour sauce over it, and bake at 425 for about 45 minutes (depending on how thick your chicken is), turning every 15 minutes. Serve over brown rice, and pour extra sauce over rice for more flavor.

*I used several chicken tenders and it only took 20 minutes to bake! My mom would usually use chicken legs because my brothers and I thought those were fun to eat. :)

*If you have time, marinate chicken for even more flavor.