Creamy Curry Chicken With Yellow Rice

I got so tired of my chicken recipes and was looking for something new......I have to tell you that I won't just make any chicken recipe. First of all the recipe has to look good and delicious on a photograph before I even try to make the recipe (therefore I will not buy a recipe book unless there are beautiful pictures of all the food in it.) Secondly, I do not want to struggle to get a hold of the ingredients........ If I see some ingredients that sound like Greek to me I loose interest.... So by the way I absolutely love Greek food.....it is the language I don't understand!

I found this delicious creamy curry chicken recipe and modified it. People these days are more aware of eating healthy and the good thing about this recipe is that it contains many spices that are great for your health like turmeric, garam masala, coriander, cumin, ginger, etc. My kids love this dish and at the same time I know it is healthy for them. Enjoy!



















































































































Ingredients:
2 tablespoons extra-virgin olive oil
4 split (2 whole) skinless, boneless chicken breasts cut into 1-inch/2.5cm pieces
1 large onion cut in to pieces
2 garlic cloves minced
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon garam masala
1 pinch of ground ginger
1 1/4 cups of coconut milk
1 cup canned chopped tomatoes
2 teaspoons lemon juice
1 tablespoon brown sugar
1 1/2 teaspoons corn starch
salt
2 tablespoons chopped fresh cilantro

Heat the olive oil in a large, heavy-bottom pan over medium heat. Add the chicken and cook for 6 to 8 minutes, turning frequently, until lightly browned and cooked through. Remove from the pan and set aside. Add the onion and sauté for a few minutes. Add the garlic, cumin, turmeric, ground coriander, garam masala, ginger and cook for one minute.

Mix the corn starch with the coconut milk until smooth. Return the chicken to the pan and stir in the coconut milk, brown sugar and tomatoes. Cook over medium heat and stir for 1 to 2 minutes. Partially cover and cook for 15 more minutes until the sauce has reduced and thickened. Stir in the lemon juice and season with salt.

Rice:
I use brown rice cooked in water with salt and 1 teaspoon of turmeric.

Serve the creamy chicken curry on a bed of yellow rice sprinkled with fresh cilantro.

Tip: If you double the above mentioned recipe one can of coconut milk (13.5 FL. OZ./400ml) and one can chopped tomatoes (14.5 OZ/411g) will be adequate.

All ingredients should be available at your local supermarket.

All images taken by me

Greek Chicken With Olives, Carrots, Lemon and Celery

Ingredients:
6 split (3 whole) chicken breasts, with or without skin
6 tablespoons whole wheat flour
2 teaspoons paprika
5 tablespoons extra virgin olive oil
2 medium onions finely chopped
3 garlic cloves
4 carrots sliced
2 celery sticks chopped
juice of one lemon
1 1/4 cups hot water
2 tablespoons chopped fresh parsley
12 black olives
salt and ground black pepper

Preheat the oven to 350 deg. F. Put the whole wheat flour and paprika in a zip log bag and mix together. Put the breasts of chicken in the bag and shake the bag until the pieces are covered with the mixture. Heat the olive oil in a wide flameproof casserole and brown the chicken pieces on both sides and lift them out and set them aside. Add the onions, carrots and celery to the remaining oil in the casserole and sauté them for a few minutes. Stir in the garlic. As soon as it becomes aromatic return the chicken breasts to the pan and pour the lemon juice over the mixture. Mix the onions, carrots, celery and garlic with the chicken. Let it bubble for a few minutes and then add the hot water and season with salt and pepper. Cover the casserole and bake for 50 minutes. Remove the casserole from the oven and stir in the parsley and olives. Return it to the oven for about 25 minutes more. Check that it is cooked by piercing it with a sharp knife. The juices should run clear. Serve on a bed of yellow rice with a salad or vegetables.


Image 1 & 2 taken by me and image 3 taken by Allan Henderson