Curried Chicken Salad

Chicken, cooked and diced into chunks (2 cups or more)
Currants OR Raisins (1/4 cup or more)
Green Onions
Chives
Almonds, slivered (1/4 cup or more)
Apple, diced (optional)
Celery, thinly sliced (optional)

Mayonnaise (1 cup or more)
Curry Powder (2 tbsps)
Dry Mustard (1 tsp)
Cayenne Pepper (dash)
Mango Chutney ( 1 tbsp)
Honey (1 tsp-1 tbsp)
Lime Juice (1 tsp)

Combine all of the first group of ingredients in a bowl. Mix up the curry mayonnaise separately and then mix it in. Add salt and pepper to taste.

Slow Cooker Curry

This is a mild curry on the sweet side, kind of a combination korma/butter chicken. This is a very flexible recipe–and very easy if you have the ingredients. No marinating necessary, because it cooks so long. I haven’t included amounts because I usually add to taste, depending on how much I’m making.

Chicken (chopped)
Onion (1 medium, chopped)
Tomato Paste OR Diced Canned Tomatoes
Greek Yogurt OR Cream OR Coconut Milk
Lemon Juice OR Lime Juice
Honey
Cashews (optional)
Green Onions (optional)
Butter
Spices to Taste: Pick and choose!
Curry Powder
Chili Powder or Paste
Ginger Powder or Fresh Grated
Garlic (1 head, chopped)
Turmeric
Paprika
Cloves, ground (1/8 tsp)
Cinnamon
Cumin
Cardamom

Add butter and chopped onions to slow cooker first. Then add chopped chicken, lemon juice, tomato paste, garlic, honey, green onions and cashews (if using). Add spices to taste. When mixture is completely cooked, add yogurt, cream or coconut milk–do not add it earlier or it will curdle slightly (but even if it does, it’s still delicious!).

Yummy Yummy Stir Fry

Chicken (2 breasts) [or tofu or other meat]
Ramen Noodles (1 package)
Broccoli, chopped into small florets (Small crown)
Onion, cut into large chunks (1/2 onion)
Leek, thinly sliced (1 small or medium, white part only)
Cornstarch (1 tbsp)
Sugar (1 1/2 tbsps)
Vinegar (1 tbsp)
Soy Sauce (1 tbsp)
Kung Pao sauce (1 tbsp) [I use Lee Kum Kee brand]
Garlic Salt

Chop all your veggies. While you’re chopping defrost your chicken in the microwave. When you’re done chopping the veggies, steam the broccoli and the carrots using your preferred method (I think microwave is easiest). Put your ramen noodles in some boiling water and let them soak until you’re ready for them. Slice the defrosted chicken breasts and put them in a frying pan or wok along with the onion and 2 tbsps of oil. Fry on high heat until chicken is browned and onions somewhat fried. Remove pan from heat.

Mix up sauce by adding cornstarch to 2 tablespoons water. Dissolve gently, then add vinegar, soy sauce, kung pao sauce, sugar and garlic salt. Adjust to taste.

Add sauce to chicken and onion pan along with steamed veggies, leeks, and drained ramen noodles. Cook at medium-low heat until sauce thickens.

I’ve done lots of stir fry experimentation (I like them as inauthentic as possible) and this is the yummy yummiest.

Yummy Yummy Couscous

Pinenuts
Israeli Couscous (large grain)
Onions or Shallots, diced
Chicken Broth
Salt
Pepper
Cinnamon
Nutmeg
Lemon Juice
Parsley
Raisins
Cranberries, dried
Optional:
Corn, frozen
Chicken, slivered

Toast the pinenuts in some oil. Take out the pinenuts and keep the oil in the pan. Add couscous and onions and toast until some of the couscous turns golden brown. Add broth, salt, pepper, cinnamon, and nutmeg. Cook until the couscous is done. Add corn and chicken bits near the end of cooking if you want those (or anything else you might come up with–black beans, chickpeas, maybe?). When its completely done, add pinenuts, lemon juice, parsley, raisins and cranberries (if you add the raisins any sooner they get kind of soggy and gross… unless your raisins are particularly dried out).

Inspired by: TJ Israeli Couscous Recipe