Easy Coconut Chicken Curry

Easy Coconut Chicken Curry

[Think you’re seeing double? Yes, Cat did a slow cooker chicken curry back in September, but this one is a little different. It takes less planning ahead and fewer ingredients (good for those of you on a budget) PLUS I wrote it. The flavor profile is slightly different – so why not try both and tell us what you like best? Or share a link to your own chicken curry recipe in the comments!]

Curry is a new love of mine, but it’s a bright and fiery passion that I don’t expect to die out anytime soon.


Honestly, what inspired me to try my hand at curry the first time was this Yogscast series in which Duncan makes a simple curry using a machete and and a camp fire.

I guess it sounded good, and seemed so easy, that I figured I could do something much better myself.


I’ve made it a few times since then, have settled on a basic formula, and I’ve found that it is indeed super simple and easy.


It’s crazy delicious and also really fantastic to make in larger batches because the leftovers are really great.


There are lots and lots of ways to do a curry, and I have no idea whether what I make has any authenticity, but this is the one that makes me happy.

Easy Coconut Chicken Curry
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Cuisine: Indian/American
Serves: 3
  • 1 lb chicken thighs (boneless skinless), cubed
  • 1 medium onion, sliced
  • 2 tablespoons garlic, diced
  • 1 sweet potato, diced
  • 14 ounces coconut milk, full fat
  • 2 tablespoons curry powder
  • 2 tablespoons salted butter
  • 1 tablespoon olive oil
  • 2 cups jasmine rice, cooked
  1. Heat the olive oil in a medium skillet on medium high heat and saute the garlic and onion until the onion is starting to become translucent.
  2. Add the cubed chicken and brown the outside but do not cook thoroughly.
  3. While the chicken is browning, melt the butter in a separate large skillet on medium heat and stir in the curry until dissolved and then stir in the coconut milk.
  4. Once the chicken is browned, transfer the chicken onion garlic mixture into the curry milk, stir in the diced potato, and turn the heat up to high, bringing to a boil.
  5. Once it is boiling, turn the heat down to low, cover with a lid, and simmer for 20 minutes.
  6. Serve hot over freshly cooked jasmine rice!
I like to mix in a little sour cream or cream cheese because the curry can sometimes be a little too spicy. I recommend you try it.

And here’s a curious neighbor kitty inspecting the delicious chicken as I tried to catch some late evening light.



[Think you’re seeing double? Yes, Cat did a slow cooker chicken curry  back in September, but this one is a little different. It takes less planning ahead and fewer ingredients (good for those of you on a budget) PLUS I wrote it. The flavor profile is slightly different – so why not try both and tell us what you like best? Or share a link to your own chicken curry recipe in the comments!]

Coconut Jasmine Rice With Mangoes, Strawberries & Honey

Coconut Jasmine Rice With Mangoes, Strawberries & Honey

I was having trouble thinking up what to serve alongside the Thai Steak Salad last Friday. Luckily, I realized I could continue with the mango flavor and pair it with coconut rice. coconutricewithfruit2 The dessert ended up being perfect. A nice, creamy coconut flavor, fragrant rice, and *just* enough sweetness from a drizzle of honey. coconutricewithfruit Mango is the traditional pairing for coconut rice, but then again, most people usually make this with sticky rice. I guess I’m not terribly great at being traditional. 🙂 coconutricewithfruit3 If you’re out of strawberries and/or mango, consider ripe pears or even just forgoing the fruit entirely. The rice (and a touch of honey) is such a lovely, light, subtle dessert. I could eat mountains of it. And really, I, along with the rest of the Qwerty crew, did. I am so grateful that our group is open to new flavor combinations, and mango and strawberry seemed to be a hit. Hope you enjoy it as much as we did!

Coconut Jasmine Rice With Mangoes, Strawberries & Honey
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Recipe type: Dessert
Serves: 6-8
  • 3 cups jasmine rice
  • 2 15 oz cans of thick (not light!) coconut milk
  • ½ teaspoon salt
  • Honey, for drizzling
  • 1 cup sliced strawberries
  • 1 mango, peeled & cubed
  1. Rinse rice well and drain.
  2. Place in a large pot and add coconut milk, salt, and 2 cups water.
  3. Turn heat up to medium high and wait for it to come to a boil.
  4. Immediately after it comes to a boil, reduce heat to low and simmer, covered for 20 minutes.
  5. After twenty minutes, turn off heat and allow to sit, covered, for an additional 15 minutes.
  6. Fluff with fork and serve with fruit and generous drizzle of honey.
  7. Enjoy!



Fesenjan Chicken Stew with Walnuts & Pomegranate

Fesenjan Chicken Stew with Walnuts & Pomegranate

Now that the seasons have changed and the air has gotten a bit of a chill, I’ve been craving a different set of flavors. My fresh produce box showed up with pomegranates, and I knew it was the perfect opportunity to search for something a little outside of my comfort zone.


I happened upon this recipe from SimplyRecipes.com.  Fesenjan is not a word I was familiar with, so I turned to Wikipedia.

It is a thick, tart stew made from pomegranate syrup and ground walnuts (see bazha). It is traditionally made with poultry (duck or chicken); but variants using balls of ground meatghormeh cut lamb, fish, or no meat at all are not unusual. Depending on the cooking method, it can have sweet or sour taste. It is served with white or yellow rice (called polo or chelo).

Sounds great to me! After a few modifications, I went ahead with the stew and served it over an herbed rice.


It was so wonderful, you guys! And it had the added unintentional bonus of being gluten free (sans the sides).


As you can see from the photos above, I took the opportunity to add a few other sides from the produce box – caramelized golden beets, and oven roasted sweet potatoes.

Hope you enjoy it!

Fesenjan Chicken Stew with Walnuts & Pomegranate
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Cuisine: Chicken Stew
Serves: 6
  • 3 medium yellow onions, chopped
  • 2 Tablespoons unsalted butter
  • 3 Tablespoons olive oil
  • 2 cups pomegranate juice
  • 2 Tablespoons lemon juice
  • ¼ cup sugar, plus 2 Tablespoons
  • 2 cups walnuts
  • 2 pounds boneless, skinless chicken breasts
  • 4 cups chicken stock
  • 1 cup pomegranate seeds
  • ½ teaspoon turmeric
  • ¼ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoons black pepper
  • salt
  1. Start by dissolving ¼ cup sugar and 2 Tablespoons lemon juice in 2 cups of pomegranate juice over medium heat.
  2. Simmer on low for approximately 70 minutes, until reduced and thickened like a syrup. (Make sure it doesn't burn!) Set aside.
  3. Spread the walnuts in a single layer on a baking pan. Toast the walnuts at 350 for 10 minutes.
  4. Let walnuts cool, then either pulse in a blender or SMAAASH! with a mortar and pestle until super finely ground.
  5. Add 1 Tablespoon butter and 2 Tablespoons olive oil to a very large sauce pan.
  6. Cook chicken over medium-high heat until golden brown on both sides (sprinkle chicken lightly with salt while it is cooking).
  7. Remove chicken from pan and add an additional 1 Tablespoon of butter and 1 Tablespoon oil.
  8. Reduce temperature to medium and sautee onions until translucent.
  9. Add chicken back in with the onions and add chicken stock.
  10. Bring to a boil, then reduce heat and simmer, covered, for 30 minutes.
  11. Stir in SMASHED! walnuts, reduced pomegranate mixture, 2 Tablespoons of sugar, and remaining spices.
  12. Cover and cook over low heat until significantly reduced or for 60 minutes. (Make sure to stir occasionally to keep it from sticking).
  13. Garnish with pomegranate seeds and serve over rice.

Herbed Rice
Recipe type: Dinner
  • 2 cups uncooked long-grain rice
  • 4 cups water
  • 4 cubes of chicken bouillon
  • Zest from one orange
  • 6 whole cloves
  • 1 cinnamon stick
  • 4 Tablespoons SMASHED! almonds (take slivered almonds and mash them in a mortar and pestle until they become a powder).
  • ¼ teaspoon turmeric
  • ¼ teaspoon cardamon
  • ¼ teaspoon black pepper
  • 2 teaspoons salt
  • 2 Tablespoons butter
  1. Throw everything except the butter into a rice cooker.
  2. Use your "white rice" setting and wait until the self timer goes off.
  3. Pick out the cinnamon stick and cloves.
  4. Add butter and stir well.
  5. Serve & enjoy!

Egg Fried Rice

Egg Fried Rice

This recipe is part of the “Chinese-Inspired” birthday party menu from Brie‘s birthday bash.

I may have served this dish at a special occasion dinner, but it makes it to the table here at least twice a month…usually more.


It’s one of my go-to foods partially because it’s so easy and partially because it just tastes so darn good.

Fried rice is actually incredibly versatile – I add Chinese sausage or bacon or leftover steak or shredded chicken or whatever else I have on hand to round things out and make for a more filling meal.


You can find the original recipe HERE. I’ve changed it up quite a bit below, and it’s become one of my boyfriend’s favorite homemade meals.

Want more protein, but fewer calories than steak or chicken? Cook up a half a cup of egg whites, chop, and add in with the rest of the egg mixture when the recipe calls for it. It tastes great and is quite filling.


Egg Fried Rice
Prep time
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Total time
Quick and easy, this egg fried rice is as filling as it is tasty.
Recipe type: Dinner
Cuisine: Chinese Fusion
Serves: 4-6
  • 4 eggs
  • 2 cups uncooked white rice
  • 3 tablespoons soy sauce
  • 3 tablespoons hoisin sauce
  • 4 tablespoons squeeze bottle garlic
  • 3 tablespoons squeeze bottle ginger
  • 2 teaspoons hot chili oil
  • 1 teaspon sesame oil
  • 3 tablespoons olive oil
  • ½ cup chopped green onions (optional)
  • 2 teaspoons Sriracha sauce
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon sesame seeds (optional)
  • Black pepper
  1. - Put rice with 4 cups of water into a rice cooker and set to "white rice."
  2. - Once rice is ready, heat hot chili oil in large pan.
  3. - Fry 4 eggs in hot chili oil, then remove from heat.
  4. - Roughly chop eggs and set aside.
  5. - Heat olive oil over medium heat and add in red pepper flakes, ginger, and garlic. Let cook for 2 minutes.
  6. - Stir in rice, eggs, green onions, soy sauce, Sriracha and hoisin until evenly coated (at this point add in up to two cups of any extra pre-cooked meat and/or veggies you'd like!)
  7. - Cook for 3 minutes or until thoroughly heated.
  8. - Remove from heat, drizzle sesame oil over the top, then sprinkle with black pepper and sesame seeds.
  9. - Serve.
  10. - Enjoy!



Wanna check out the rest of the Chinese-inspired menu? Try one of these!



The Best Rice Pudding Ever

The Best Rice Pudding Ever

I initially made this rice pudding on a whim. There was leftover rice from a casserole and I didn’t feel like wasting anything (not in this economy). A quick Google search brought me to an adequate rice pudding recipe, but I decided to make a few modifications.


Luckily everyone in the house loved it and now it’s a go-to for serving guests – especially great paired with a good cup of Chai and a chilly evening.



The Best Rice Pudding Ever
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This creamy, lovely dessert is a huge comfort on chilly nights. Break it out when you have some leftover rice and a hankering for something mild and sweet.
Recipe type: Dessert
Serves: 6-8
  • 3 cups cooked white rice (I used basmati)
  • 2 cups milk
  • 1 cup heavy cream
  • ⅔ cup white sugar
  • ½ teaspoon salt
  • 2 eggs, beaten
  • 1½ cups raisins
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon
  1. Combine rice, milk, cream, sugar, and salt in saucepan over medium heat. Stir often and do not allow the milk to burn.
  2. Cook for 15 minutes, continue stirring frequently.
  3. Add in eggs and raisins, then continue stirring until very creamy and very thick, approximately 5 additional minutes.
  4. Remove from heat.
  5. Stir in butter, vanilla, nutmeg, and cinnamon.
  6. Allow to cool slightly and serve.
  7. Enjoy.