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

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Lean Shepherd’s Pie in a Crockpot

Today I was reminded of choices.

The choice to be discontent. The choice to be thankful.

Sometimes, being a twenty-something doesn’t feel anything like what it’s hyped up to be. I’m young, fresh out of school, and supposed to be enjoying the “best years of my life.” Or so they say. Sometimes, it feels like a lot of pressure. Especially when I’m feeling a little blues-y. We all know how those days go.

But I was able to sit out in the sun with my favorite sun hat, eat a new and delicious dinner, and catch up with a friend who happened to walk by. Already, three things to be thankful for in that one sentence.

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This recipe reminded me so much of shepherd’s pie without the extra butter and potato. I discovered I can eat sage after all during this month, so that turned out to be a delicious, dominating flavor.

Ingredients

(Makes 4-6 servings)

  • 1 lb ground beef
  • 1 small yellow onion, chopped
  • 1 cup chopped carrots
  • 1 head of broccoli, steamed, chopped
  • Splash of (almond) milk
  • 1/2- 3/4 cup of cheddar or Mexican-style cheese
  • Spices to taste: salt, pepper, sage (unfortunately I didn’t measure these out, and wouldn’t want to be the cause of an especially salty or bland dish for anyone trying this recipe out. However, these spices should dominate in the mix before adding later. STRONG sage flavor is fantastic.)
Directions
  1. Turn crockpot on high (prepare to cook for about 4-5 hours)
  2. Steam broccoli for 5-10 minutes. Meanwhile, chop carrots and onion.
  3. Add carrots, onion, and uncooked ground beef in crockpot.
  4. Now for the broccoli, cheese, and spices. Begin by heating up a medium-large sized pan. Next, if you happen to have a smoothie blender on hand, that is a fast way to blend the softened broccoli. Add a splash of (almond) milk before blending. Otherwise, chop into very small pieces so it can become more like a sauce, and add the almond milk in the pan. Add your spices and cheese, stir and taste until satisfied. Cheese should be completely melted and blended. Remember that the flavor will be diluted once it mixes in the crockpot.
  5. Almost done! Now add everything together, mix, and let cook for at least 4 hours. Make sure the ground beef is completely cooked and carrots are softened to your liking before eating.

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