Easy Chicken Curry

This has been one of favorite recipes lately with my grad-school schedule. We all have those days that we need something delicious and quick! This also makes 3-4 servings! 

You just need…

  • 1 crockpot or pressure cooker.
    • Takes about one hour in a pressure cooker. Let it marinate in a crockpot for 4-6 hours.
  • Approximately 1 lb of chicken breasts. I slice these, but I don’t worry about making small pieces. They will become tender and naturally pull apart.
  • Chopped veggies:  celery, onion, and carrotI like to buy a pre-chopped veggie cup at Trader Joe’s. I just dump them in the pot! This is approximately 1/2 cup- 1 cup of each veggie. The portion sizes are ultimately up to you!
  • 1 can of coconut creamSavoy is the best!
  • 2 tablespoons of curry powderI use the simple Curry Powder from Trader Joe’s or Siva’s Madras Curry Powder, which includes a mix of spices. You can find this and many other flavors at Shoreline Central Market. Curry Powder is the way to go. It’s very concentrated, cheaper, and has great flavor. It also isn’t going to have the extra sugar and additives that you will find in pre-made sauces. Let the natural flavors sing for themselves.
  • Water as needed…depends on how runny you like it. I might add around 1/2 cup- 1 cup, but no more.
  • Salt to taste.

Of course, you can experiment with your own version! You can mix up the vegetables, curry, and meat you choose. Ultimately, I think the most important part is using a great coconut cream and curry powder.

I’ll upload a picture soon!

🙂 Kendra


Living Allergy Free

My roommate’s fiance let me borrow his camera, and it’s been so much fun! So I’ve just started taking pictures of everything, including documenting my crazy, weird food life. Most people just don’t get what it’s like for me. Which is totally understandable! So welcome to some snap shots of my normal routine. Life without restaurants, food-to-go, and the meals on repeat. It’s like living in Hawaii without getting a tan or a sunburn. Somehow, it works. And somehow this camera brightened the dustiness of my kitchen routine. Here’s to finding beauty in the hard places!







The Healthiest Fried Chicken You’ve Ever Seen



This turned out so tasty I had to remove myself from the room so I wouldn’t keep snacking! And it’s gluten and guilt-free.

4 simple ingredients:

  • 1-2 eggs
  • almond flour
  • chicken breasts
  • avocado oil (doesn’t go rancid in heat, relatively flavorless, plus you get omega 3 and antioxidants!)


  • salt and ginger to taste


*I did this on a “touch and feel” basis. You basically want enough egg and flour to cover your chicken. I used 2 eggs for 4-5 large chicken breasts.

  1. Precook chicken until still tender or very slightly pink.
  2. Slice chicken into strips
  3. Stir egg(s) in separate bowl. Add couple good shakes of salt and ginger. Soak chicken strips for about a minute.
  4. Second bowl: fill with almond flour. Turn soaked chicken pieces in flour until coated.
  5. Heat a frying pan with avocado oil on medium. Should be hot before adding chicken strips.
  6. Turn strips when golden brown (or to preference)
  7. Enjoy!

Princesses & Chickens

It has been a week full of mishaps, surprises, giggles, and yes, chickens.

Last Saturday, Laura and I moved into a new place! Four cars, a closet-full of cardboard boxes, and a sense of humor carried us through the day .

We are now leasing the upstairs from a wonderful family in Maple Leaf, Seattle. The first couple days it felt like being a foreign exchange student. (Except for the part that we haven’t left Seattle…so uh, maybe not so foreign.) We are welcome to use the kitchen, living room, and common-space area. (Fell asleep on their bright blue couch the other day.)

Most of the giggles come from their adorable girls (five and seven years). They love princesses (princess nighties, Cinderella costume, crowns, etc), and wanted to pass “letters” back and forth with us in a mailbox at our stairs. So we personalized a box for them as a surprise! (Open drawbridge for fun)


Anyway, are you still wondering what this has to do with chickens? So I woke up my first morning to screeching and squawking below. Turns out our neighbors have several hens. Their cacophony is a sweet melody compared to our old neighborhood’s techno-blaring parties that kept me tossing into the wee hours of the morning. Plus I’m enjoying the irony of feeling like I’m waking up on a farm in the city.



And also involving chickens, I’m making home-made chicken broth at this moment. Don’t worry, neighbors! I wasn’t feeling vengeful.

Due to some digestive-tract-swelling, I’ve had go on an all-liquids diet. It’s been rough, but I’m excited to be able to blog about a new cooking adventure.

(On a side note, never try reading the Hunger Games on a clear-liquids diet. Katnis, girl, I feel ya.)


If you haven’t plopped an entire chicken into a stock-pot, it’s a slightly surreal experience. A real bird? Yes, a real bird gaping up from its pot. Of course it’s a bird, but so much more bird-like than pre-cut chicken breasts.


I’m boiling this for 3-4 hours with few spices, so it will be a rather dull broth. However, here is a great link to learn about the health benefits of making your own broth (there are many!), as well as recipe for more flavorful broth:


Thank you Kristen & Naturally Free RD!

* Variation: I am only boiling my chicken for 3-4 hours


Alright, I’m off for now. Best of luck to all of you in your own cooking/baking!


Some Chicken Lemon Sizzle…

Spices + chicken + lemon + onion= 😀

A lovely almost summer dinner!



1 lb chicken breasts- boil until cooked and still tender

1 lemon

1 spoonful of garlic

2 basil stems (or 1-2 tbl)

1 small-med sweet onion

Salt + pepper as preferred

While boiling the chicken, I cooked sliced onion with the spices in another pan. I squeezed in 1/2 a lemon before adding chicken, and then 1/2 after. The sweet onion helped balanced out the sour of the lemon, but I also sprinkled a little bit of powdered maple syrup on top. It took perhaps 20-30 minutes total to make.
Great with avocado on top or on the side!

Chicken Pot Pie *gluten and milk free

One of my favorite feel-goods.

I was determined not to let this one go. Here’s my slightly altered version. Feel free to pass on any other ones you like too! I’m still looking for a less-flaky crust.



  • 1 lb cooked chicken breasts, cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • ” chopped onion
  • ” gluten-free flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 3/4 chicken or veggie broth
  • 2/3 cup lactose-free/alternate milk
  1. Preheat oven 425 F
  2. Saucepan: chicken, carrots, peas, celery. Add water to cover, boil 15 min.
    Remove from heat, drain, set aside.
  3. 2nd saucepan: cook onions in butter until translucent. Stir in flour, salt, pepper. Slowly add broth and milk. Simmer med-low til thick.
  4. Place chicken mixture in bottom pie crust. (I like to split this recipe into 3-4 oven-safe mugs) Pour hot liquid over. Cover with top crust, seal edges, make several small air slits.
  5. Bake 30-35 min or til brown and bubbly. Cool 10 min.

1 hr 10 min


Easy Crust:

  • 1/2 cup butter/shortening
  • 1  1/2 cup rice/gluten-free flour
  • 4 tbsp water
  1. Cut butter into flour until crumbly. Add water.
  2. Work dough with hands until soft. Form into ball.
  3. Place in 8 inch pie pan, use fork to prick bottom to prevent buckling
  4. Bake 12-15 min or until edges golden-brown.


Based off recipe by Robbie Rice: