Chicken Mango Curry

Anyone who knows me knows I love curries.  They are aromatic and spicy, and just plain delicious.  I found this recipe here, it is so easy and didn't require any adaptations.  I did, however, have changes, based on what I had in the house, so I didn't add red peppers and I used regular coconut milk not reduced-fat.  I'm putting the recipe below, but all credit goes to Reader's Digest.  It was incredibly delicious, and once again I totally forgot to take a picture, so you'll just have to imagine how good it looks. :)

Mango Chicken Curry

1/2 cup finely chopped onion'
1-2 T canola oil
1-2 lb boneless, skinless chicken breasts,  cut into 1 inch pieces
1 T curry powder
2 tsp minced fresh ginger
1 tsp minced garlic
1/2 tsp salt
1/8 tsp cayenne pepper (more if you like it hotter)
1 large mango, peeled and chopped
3/4 C coconut milk (such as Thai Kitchen)
2 T tomato paste

Directions
In a large skillet, saute onion in oil for 2-4 minutes, add chicken curry, ginger, garlic, salt, and cayenne.  Cook and stir for about 5 minutes.

Stir in mango, coconut milk, and tomato paste; bring to a boil.  Reduce heat, cover, and simmer about 10 minutes, or until chicken is cooked through.  Serve over basmati rice.

Chicken Squash Curry and Rice

If you can't guess by the title and by reading previous posts...I used my leftover Curried Butternut Squash Soup and turned it into a curry sauce for my chicken and rice dinner tonight.  I spiced up some chicken breasts and grilled them, then chopped them up.  For the rice, I used basmati and cooked it in Chicken Broth that I had left over from making the soup and put a bay leaf in there also. I threw some soybeans in the mix as well, since I have a ton from my garden right now...so good! Once again, I was the only one willing to try it, but I think I like even better as a sauce than as the soup.  So this recipe is definitely versatile!

Curried Butternut Soup

Nothing says autumn like soup, especially squash soup.  I found this recipe and modified it for the crockpot.  I still haven't been able to convince my family that food cooked with curry and coconut milk is heavenly...but that just means more for me.  I served it with sandwiches in hopes that they would at least dip their grilled cheese in the soup, but no, I'm still the only one that likes squash and curry.  I think I may use some of the leftover soup as a sauce for chicken and rice tomorrow (meaning I'll use it and they can have chicken how they want it), I'll let you know how that goes.

1 medium onion, diced

2 stalks celery, diced

2-3 teaspoons red or green Thai Kitchen curry paste - hot or mild, to taste (start with less if you prefer it mild)

4 cups diced butternut squash (it was half of my squash)

4 to 6 cups light broth

Sea salt and fresh ground pepper, to taste

½ to 1 cup coconut milk

Add the onion, celery, curry paste, squash and broth to a crockpot. Cook on low for 6-8 hours.

Puree the soup with an immersion blender (or if you're like me and don't have one, use a regular blender and do it in batches) till smooth. Stir in coconut milk. Season with sea salt and pepper, to taste.

Warm through gently and serve.

Serves 4-6.