Chicken Curry Salad

Ingredients:

1 breast of roasted chicken cut into cubes or shredded

2 tbsp of curry powder

3 tbsp of Cashews or other nuts

1/4 cut of raisins (or cranberries or currants)

1 apple cut into small cubes

1 small stalk of celery cut into cubes

1 tbsp of coconut oil or canola oil

4 tbsp of mayonnaise  (can be replaced by coconut milk)

2 tbsp of chopped green onion (or shallot)

1 tbsps of lemon juice

For the dressing blend in the mayonnaise with curry powder and coconut oil and mix well. In a bowl combine the chicken, raisins, cashews, apple, green onion and celery. Mix the dressing with the chicken and season with salt and pepper and a squirt of lemon juice. Adjust dressing ingredients if needed. Let stand in the fridge for a few hours for all the flavor to blend in well. Serve over arugula or watercress. 

Redang Curry

This Malayan  curry can be done with chicken, beef for stew or beef short ribs. 

Ingredients:

1 cup coconut milk

2 tablespoons canola oil

2 tbsp of chopped lemongrass

1 onion, peeled and quartered

4 garlic cloves

2 1/2 inches galangal or 2 1/2 inches ginger

1 -3 red chile, depending on how hot you like your curry (de-seeded if less heat is desired)

1 1/2 tablespoons brown sugar

1 tablespoon dark soy sauce

1 tablespoon tamarind paste

5 tablespoons fish sauce

1/2 teaspoon turmeric

1 tablespoon coriander powder

1 tablespoon ground cumin

1 1/2 teaspoons cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon clove

1 1/2 teaspoons shrimp paste

2 whole star anise

-Place all sauce ingredients with a little bit of the coconut milk in a food processor and blend until a paste is formed.

- Put a small amount of canola oil in a dutch oven sear the meat until it gets a golden color

-Then fry the curry paste  in the bottom of the dutch oven, then add the rest of the coconut milk

-Bring to a boil, reduce to a simmer and cover, let the sauce reduce until it almost covers the meat for about 40 minutes, check constantly and add chicken broth if the meat is not yet tender but there is not enough liquid. (Be careful because the curry has sugar so it can burn easily)

-Serve with rice.

Next Day Roasted Chicken Soup

Ingredient:

1 shallot finely diced

1 clove of galic

3 carrots cut into rounds

1 left over roasted chicken with some meat left in it. 

1 zucchini sliced into moons (or swiss chard)

1/2 of brown rice (or barley, farro, noodles)

1/4 cub of white or black beans (optional)

1 spring of thyme (or some herbs de provence spice mix)

In a soup pot saute the shallot in olive oil, then add the garlic and the carrots. Season with salt and pepper. Add the left over chicken bones and meat and cover with water by two inches.

Bring to a boil and cook in medium low for 30 minutes. Add the rice and the beans and cook for another 40 minutes, or until the rice and beans are almost done. Take the chicken out of the pot, reserve the meat and discard the bones, put the chicken meat back in the soup pot.  (If using noodles, skip the beans and put the noodles in the pot at this point)  Add the zucchini, or cut green leafy vegetables and cook for 10 more minutes. Until the noodles are cook and the zucchini is cooked.  Adjust the salt and pepper. 

Paprika Roasted Chicken.

Ingredients

Create a rub for the chicken by combining:

Dijon Mustard

Herbes de Provence

Tamari Sauce

Smoked Paprika

10 to 15  unpeeled cloves of garlic

1 onion

2 carrots

2 sliced yukon potatoes

Fresh thyme

1/2 cup of chicken stock

Olive oil

Preheat the oven at 400 degrees. Season chicken with salt and pepper and rub with the seasoning mixture. 

On the bottom of a roasting pan put quartered onions, carrots, sliced potatoes and garlic cloves

drizzle with olive oil. Season with salt and pepper and mix well and sprinkle with thyme. Put a rack on the roasting plan over the vegetables and place the chicken on top of the rack. Add some chicken stock and some wine to the bottom of the pan. Cook until the chicken in done for about 50 minutes. 

Paella

Ingredients

• 3 tablespoons extra-virgin olive oil, 2 turns of the pan
• 3 cloves garlic, crushed
• 1/2 teaspoon crushed red pepper flakes
• 2 cups arborio white rice or brown rice
• 1/4 teaspoon saffron threads
• 1 bay leaf
• 3 chicken broth 
• 1 cup of clam juice
• 4 sprigs fresh thyme
• 4 chicken  thighs
• Salt and freshly ground black pepper
• 1 red bell pepper, seeded and chopped
• 1 medium onion, chopped
• 3/4 pound chorizo, casing removed and sliced on an angle
• 10 to 15 medium sized shrimp with the shell on
• 10 to 15 mussels or clams, cleaned
• 1/4  cup frozen peas
• 2 lemons zested

Garnish:

• 1/4 cup chopped flat-leaf parsley
• Lemon wedges
• 
  

In a very wide pan, over medium high heat, add 2 tablespoons extra-virgin olive oil, put in crushed garlic, chopped onions, julienned red peppers red pepper flakes, add rice and saute 2 or 3 minutes. Add saffron threads, bay leaf, broth, clam juice, thyme and bring liquids to aboil over high heat. Cover the pan with lid or foil and reduce heat to simmer.

In a separate nonstick skillet, over medium high heat brown chicken on both sides in 1 tablespoon extra-virgin olive oil. and then put in to paella pan to continue cooking  Season chicken with salt and pepper. Add chorizo to the pan and cook 2 minutes more. Remove pan from heat.

After about 13 minutes, add shellfish to the rice pan, nesting them in cooking rice. Pour in peas, scatter lemon zest over the rice and seafood, then cover the pan again. Arrange cooked chicken and peppers, onions and chorizo around the pan. Top with parsley, and serve with wedges of lemon. 

Chipotle Chicken Stew

• Ingredients:
• 
  
• 4 tablespoons canola oil.
• 1 medium onion, roughly chopped
• 4 large cloves garlic, roughly chopped
• 2 tbsps of chipotle peppers in adobo sauce (or 2 pickled jalapeno seeded and sliced)
• 1 tablespoon dried oregano
• 1 teaspoon dried cumin
• 1 (28-ounce) can chopped tomatoes
• 5 chicken thighs (or 3 cups shredded cooked chicken)
• Few dashes Worcestershire sauce
• 1/2 cup of red wine
• 3 to 4 cups chicken stock
• 1 lime
• 1 cup cooked brown rice (optional)
• Kosher salt
• Sour cream, for garnish
• Fresh cilantro leaves, for garnish

Heat oil in a saucepan over medium heat. If using chicken thighs, season well with salt and pepper brown them until they have a golden color. Remove the chicken from the pan and set aside. Add onion and saute for 1 to 2 minutes. Add garlic  and sweat until soft and translucent, Add spices and cook for 1 to 2 minutes until fragrant and aromatic. Deglaze the pan with the wine. Then mix in the chipotle peppers, tomatoes, chicken, Worcestershire, and stock. It's better to add half of the chipotle peppers first to see how spicy it is and then you can add more. 

Bring to a simmer and cook 20 minutes if using cooked chicken or 40 to 50 minutes if using chicken thighs.

Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well.

Add cooked rice and cook 5 minutes longer to warm rice through. (If using chicken thighs, you can add uncooked rice to the pot , 15 after you put the chicken back in, so it has enough time to cook) Season, to taste, with salt.

Ladle into bowls and garnish with sour cream and cilantro and pickled red onions (optional)