Jamaican Chicken Curry

Recipe adapted from Everyday Food.

INGREDIENTS

• 1 tbsp olive oil
• 2 chicken breasts
• salt, to taste
• 1/2 large onion, chopped
• 1 tbsp garlic powder
• 1 tsp ground cumin
• 2 tbsp curry powder
• 1 cup baby carrots
• 1 can (13.5 oz) lite coconut milk
• 1 cup frozen peas
• 5 small potatoes, cubed

DIRECTIONS

1. In a large Dutch oven, heat oil and add chopped onions, cooking until softened.
2. Add salt and spices and mix well.
3. Add chicken and brown on both sides.
4. Add coconut milk, carrots, peas and potatoes. Mix well.
5. Bring to a boil.
6. Reduce heat to a simmer, cover, and simmer for about 30 minutes, until chicken is cooked through.

Would be great served with rice on the side, omit potatoes from recipe.

Tandoori Chicken Breasts on Flatbread

Loved this!! It was perfect for a warm almost-Summer day :)

INGREDIENTS

• 1/3 cup flour
• 2 tbsp curry powder
• 1/4 tsp salt
• 2 large chicken breasts, either pounded thin or sliced in half
• 1 cucumber, diced
• baby carrots, diced
• yellow bell pepper, diced
• 3 Flax Seed Flat breads, or pitas
• 1 tbsp olive oil

INGREDIENTS for SAUCE

• 1 cup Strawberry or Plain Greek Yogurt
• 1 tsp minced garlic (or garlic powder)
• 1/2 tsp cumin
• 1/4 tsp salt

DIRECTIONS

1. Mix flour, curry powder and salt in a bowl. 
2. Dip chicken into mixture until coated evenly on all sides.
3. Warm olive oil in a medium pan and cook chicken over Medium heat, 10 minutes on each side or until chicken is cooked through.
4. Meanwhile, mix all ingredients for the sauce together.
5. When chicken is cooked through, slice width-wise.
6. Place chicken on top of flat bread. Top with diced veggies and sauce.

Chicken Tikka Masala

I found this recipe on The Pioneer Woman blog. If you haven't already heard of her or checked out her blog, you absolutely HAVE to! :)

Check out her original recipe here: http://thepioneerwoman.com/cooking/2009/06/chicken-tikka-masala-by-pastor-ryan/

I have to say, this smelled DELICIOUS as it was cooking! Absolutely heavenly! It tasted pretty delicious too!

INGREDIENTS

• 2 chicken breasts - tenderloins
• Salt
• Ground Coriander
• Cumin, To Taste
• ½ cup Plain Yogurt
• 6 Tablespoons Butter
• 1 whole Large Onion, diced
  
• 4 cloves Garlic
• Garam Masala - or make your own using:
  

1 tablespoon coriander; ground
1 tablespoon cumin; ground
1 tablespoon ground black pepper
1 tablespoon cayenne pepper; ground
1 tablespoon fennel seeds; ground
1 tablespoon ginger; ground
1 tablespoon cardamom; ground
1 tablespoon nutmeg; ground
1 TEASPOON cloves; ground

• 1 can (28 Ounce) Diced Tomatoes
• 1 tbsp Sugar
• 1-½ cup Heavy Cream
• 2 cups Basmati Rice
• 2 cups frozen peas

DIRECTIONS

1. Season the chicken with salt, coriander and cumin on both sides.
2. Coat completely with yogurt and place uncovered on a baking stone.
3. Broil 10-12 inches from the heating element for about 7-10 minutes on each side. Edges should be blackened.
4. In a skillet, melt butter and throw in diced onions and saute until browned.
   
5. Add garlic, a tbsp of salt and 3 tablespoons Garam Masala spice.
6. Stir in canned tomatoes.
7. Add 1 tbsp of sugar and let simmer for 5 minutes over medium heat.
8. Cook rice while the sauce is simmering.
9. Add 1 1/2 cups of heavy cream to the sauce.
10. Dice the chicken breasts and add to the sauce.
    
11. Add frozen peas to the cooked rice for the last 7 minutes, allowing the heat from the rice to cook the peas.
12. Serve chicken sauce over rice. Enjoy!