Recipe of the Week: Chicken Tikka Masala

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When it comes to cooking, I love trying out new dishes. When I get a chance, I try to venture outside of my normal cooking rotational recipes. I am personally am a fan of indian food. This is definitely a recipe to try and that won’t be disappointing!

 

Prep Time: 10 minutes

Cook Time: 4 hours on High or 6-8 Hours on Low

1 pound boneless skinless chicken breast, cut into bite size chunks
1/2 onion, finely minced
2 tablespoons butter
3 cloves garlic, minced or grated
1 tablespoon freshly grated ginger
2 teaspoons curry powder
1-2 teaspoons curry paste ( I used Thai Red Curry Paste and 2 teaspoons)
2 tablespoons garam masala
1/2-1 teaspoon turmeric ( I used 1/2 since my family is not crazy about turmeric)
1 teaspoon cayenne pepper (use less if you are not a spicy person)
1/4 teaspoon salt
1 (6 ounce) can tomato paste
1 (14 ounce) can coconut milk, regular or lite (I used regular), plus more if needed to thin the sauce
1/2 cup greek yogurt (I used 0%)
1/4 cup half and half or heavy cream
cooked white rice
Fresh homemade Naan
INSTRUCTIONS

1.)In a large glass measuring cup or bowl mix together the coconut milk, greek yogurt and cream. Stir in the tomato paste, garlic, ginger and all the spices. Mix well.
2.)Spray the inside of your crockpot bowl with cooking spray or grease with olive oil.

3.)To the bowl sprinkle the onion over the bottom. Add the chicken and then pour the coconut milk mixture over the chicken so the chicken is completely covered. Add the butter and place the lid on the crockpot.

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4.)Cook on high for 4 hours or on low for 6 to 8 hours. I like to stir about once every hour, but it is not necessary.

5.)When ready to serve taste and season with salt and pepper if desired.

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**Serve over rice with a big piece of fresh Naan

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Recipe of the Week: Jalapeno Popper Chicken

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I always love to indulge in something spicy in my meals ( that may be my Ethiopian & Eritrean side speaking).  One of my favorite chicken dishes to make is the Jalapeno Popper Chicken. It is cool remix to your “Joe Smo” chicken meal. If your wanting to branch out and try a new chicken dish, this one should be on your list to try!

Ingredients

  • 1/2 cup panko bread crumbs
  • 2 tsp. vegetable oil
  • Taco Seasoning
  • 2 oz cream cheese
  • 1/4 cup shredded cheddar cheese
  • 1-2 jalapeno peppers, seeds and ribs removed, minced
  • 2 chicken breasts

Preheat oven to 375 degrees and grease a glass baking dish and set aside.

In a small skillet over medium heat, combine the panko with oil.  Cook, stirring often, until the panko is golden brown and crispy.  Place in a shallow bowl or dish.  To the panko, add the taco seasoning and stir to combine.

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In another shallow bowl, lightly beat an egg.  In a small bowl, combine the cream cheese, cheddar cheese, and jalapeno.

Using a small knife, cut a pocket into the side of each chicken breast.  Season the chicken lightly with salt and pepper and then divide the cream cheese mixture into each chicken breast pocket.  Use toothpick to secure if necessary. ( But I didnt need to)cp2

Dip the chicken one at a time into the egg and then coat with the panko mixture, making sure to coat the chicken completely.  Place the chicken into the prepared dish and cook for about 25 to 30 minutes or until chicken is cooked through.

 

TA-DA! Your dish is done!

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