Sisters' Butter Chicken

I LOVE Indian food!!!  

This is a great version of Butter Chicken.  My sister made this for my birthday.  She doesn't have an "exact" recipe, so I took her "inexact" recipe and tried to create a consistent and repeatable version--hence "Sisters' Butter Chicken"  

The packaged curry paste makes this quite simple to 

make, and this makes AMAZING  leftovers!

Image from here.

Steam unti soft:

4 large carrots, sliced

In Blender blend

steamed carrots

1/3 c. cashews

1 15 oz can petite diced tomatoes

2 c. water

Pour carrot/tomato blended mixture into large pan. 

Add:

1 pkg. Kitchens of India Butter Chicken Paste Mix (mild or medium)

4 c. grilled chicken

Creme Fraiche (Trader Joes)

1/3 c. cashew pieces

1/3 c. golden raisins

1-2 c. chopped spinach (optional)

-Combine all ingredients.  Warm and then simmer for 15 minutes.  Serve with chopped cilantro, basmati rice, and naan bread.

-Optional---for extra heat and a little bit of a smokey flavor add a little smoked paprika or smoked chipotle powder.

Thai Chicken (or vegetable) Curry

 

This is SUPER simple and tastes very similar to curry dishes 

I've had at Thai restaurants.  Feel free to vary chicken/vegetable ratios to your preference! 

picture image from food network.com

Serves 8

In large soup pan sauce for 7 minutes:

1 small onion diced

2 TBS olive oil

Add and simmer for 8-10 minutes until vegetables are tender:

1 TBS fresh ginger, minced

1-2 TBS Thai red curry paste

2 TBS white sugar (or honey)

2 tsp. lemongrass paste (or lemongrass oil 2 drops)

4-6 red potatoes, diced

3 large carrots, diced

1 small head cauliflower, diced

2 14 oz cans Thai Coconut Milk

1 tsp salt

Add:

1 lb. cooked chicken, cubed

1 can water chestnuts

salt and additional curry paste to taste

-Serve over Jasmine Rice

-Garnish with fresh basil or cilantro if desired.  

-Garnish with peanuts or cashews if desired.  Lime wedges also are good.

-Optional:  Add 1/4 - 1/2 cup peanut butter to make more of a massaman curry flavor.

Navratan (9 Vegetable) Korma

This is another great Indian dish.  I love how many vegetables it uses.  I'm not sure when I first had this dish...but I've tried many times to recreate it.  Here is a recipe that comes very close to what I remember eating at a restaurant.  Enjoy!

Image from Here.

In large soup pot over medium heat cook 7 minutes:
2 red onions, sliced
2 c chopped tomatoes
3 TBS butter or olive oil
1/2 c cashews
-Add the below spices and cook 1 more minute:
1 tsp chili powder
2 TBS honey
1 TBS Kasoori Methi 
1 TBS garam masala
1 tsp salt
2 TBS fresh ginger
4 cloves garlic
-Using a blender, blend onion, tomato, cashew, and spice mixture until smooth and cream.  Return sauce back to large soup pot and add:
1 can coconut milk
chopped vegetables: potatoes, peas, zucchini, cauliflower, carrots, water chestnuts, green beans
1/4 c. golden raisins (optional)
-Simmer until vegetables are soft.  Season with additional salt to taste.  
-Serve over basmati rice.  Garnish with additional cashews and chopped fresh cilantro.

Curry Chicken Salad Lettuce Wrap

This is a light delicious lunch (picture from onelovelylife.com)

Combine in a large bowl:

1/2 c. mayonaise

1 TBS fresh lime juice

2 TBS fresh cilantro

2 tsp. curry powder

1/4 tsp salt

2 c. diced cooked chicken

1/2 apple, diced

1-2 celery stalks, diced

1/2 c. shredded carrots

3 TBS red onion, diced

1/4 c. cashews

salt/pepper to taste

-Spoon mixture into romaine or butter leaf lettuce.
-Ketogenic version omit apple (can substitute cucumbers)

European Muesli

This is a simple fantastic breakfast. 

This is similar in concept to the recipe COLD OATMEAL, 

but it has a creamy European flare!  

Like any oatmeal, you can really top it with any fresh or dried fruit, nuts, 

shredded coconut, cinnamon, nutmeg, etc. 

 I make a large batch of the oatmeal base and it just sits in my fridge ready to go.  

I often have the batch last for 3 weeks in the fridge!