Creamy Chicken Curry

 

                                                         Creamy Chicken Curry

 

 

Ingredients

• 2 tablespoons canola or vegetable oil
  
• 2 fresh garlic cloves, finely minced
  
• 1 large yellow onion, finely chopped
  
• 2 ¹/₂ teaspoons curry powder
  
• 2 teaspoons ground cumin
  
• ¹/₄ teaspoon crushed red pepper flakes
  
• 1 teaspoon ground turmeric
  
• 1 pound boneless chicken breasts, cut into 1-inch pieces
  
• 1 ¹/₂ teaspoons tomato paste
  
• 1 cup coconut milk
  
• 2 teaspoons kosher salt
  
• 1 cup hot water (optional)

 

Directions

1. In a wok, heat oil over medium-high heat. Add onions, cook for 6-8 minutes or until transparent. Add garlic and cook for 1-2 more minutes.
2. Stir in cumin, turmeric, 1 teaspoon curry powder, red pepper flakes and 1 teaspoon salt- cook for 1 minute. Add tomato paste. Mix to combine.
3. In ziploc bag, toss chicken pieces in remaining curry powder, season with salt and pepper. Add to wok, and cook for about 5-6 minutes until outside is golden brown.
4. Pour coconut milk into the wok-if coconut milk has separated from the fat, pour the liquid in and add a tablespoon or so of fat until you have the creamy consistency that you desire. Simmer, uncovered, stirring occasionally for 7 minutes or until the chicken is cooked through. Add hot water if there is not enough liquid, because it has cooked down.
5. Serve hot with white rice if desired. Sprinkle with cilantro and a squeeze of lime if desired.

Chicken Marsala

 

                                                              Chicken Marsala 

 

 

Ingredients

• 8 ounces fresh button or cremini mushrooms, stems removed and sliced
  
• 2 tablespoons extra-virgin olive oil, divided
  
• 2 boneless, skinless chicken breasts
  
• Salt and pepper, to taste
  
• ¹/₂ cup plus 1 splash sweet Marsala wine, divided
  
• 3 garlic cloves, minced
  
• ¹/₂ cup heavy cream
  
• ¹/₂ cup chicken broth
  
• 2 tablespoons unsalted butter

 

 

Directions

1. In a large skillet, sauté mushrooms in 1 tablespoon of the olive oil until lightly caramelized. Remove mushrooms from heat and set aside in a small bowl.
2. Carefully slice each chicken breast horizontally, making four thinner pieces of chicken total. Lightly salt and pepper the chicken breasts.
3. Heat remaining olive oil in the same skillet and brown chicken breasts on each side until almost done (They will continue to cook in the sauce in Step 6.). Remove from skillet and keep warm.
4. Deglaze the pan with the 1/2 cup Marsala wine. Add the garlic. Continue to cook until wine is reduced to be thick and syrupy (au sec).
5. Add cream and reduce slightly. Add the broth and continue to reduce slightly until sauce coats the back of a spoon.
6. Nestle chicken breasts into the skillet, add the mushrooms and spoon sauce over top. Simmer, uncovered, until chicken is cooked through, about 5 minutes.
7. Transfer the chicken to a serving platter and keep warm.
8. Swirl butter into the sauce remaining in the skillet, season to taste with salt and pepper, and allow to reduce slightly. Add a splash of Marsala wine to the sauce and pour over the chicken. Serve immediately with a side of linguine or risotto, if desired.