Chicken Curry-Family Fun Magazine

I got this recipe from familyfun.com; they provide our family with yet another keeper! Their caption stated, "A great way to introduce kids to international food. This simple, fast curry is made rich and creamy by adding canned unsweetened coconut milk (available in the international section of most supermarkets.)"

Our kids already like the flavor of curry so I thought we'd give it a try seeing that I had all the ingredients on hand minus the fresh spinach which I simply substitute another great "green" broccoli which my kids love. It was a SUPER QUICK throw together kind of meal. Jack really liked it and said it is probably his new favorite out of the curry dishes, "because it is lighter" he tells me. I would have to agree with him. The texture is creamy, the meal light, but filling. The kids weren't crazy about it but still ate it well (maybe snacks were to late today or something!?) We will definitely be trying this recipe again soon.

Chicken Curry (from Family Fun Magazine or .com)

1 Tablespoon vegetable oil

1 medium onion, thinly sliced (I use sweet onions they are my fav!)

1/4 teaspoon salt

2 teaspoons curry powder

1 can (12-14 oz) unsweetened coconut milk

1 can (14 ox) diced tomatoes

2 Tablespoons tomato paste (freeze the leftovers in the can for the next time)

1 lb. boneless, skinless chicken breast, cut into 1-inch cubes

3 cups packed fresh baby spinach (we used Broccoli)

In a large skillet, heat the vegetable oil over medium heat. Add the onion and the salt. Cook until softened, about 7 minutes, stirring often. Add the curry powder and cook, stirring constantly for 1 minute.

Stir in the coconut milk, tomatoes, and tomato paste. Cook for 5 minutes or until slightly thickened, stirring occasionally.

Add the chicken, stir well, and cook 5 to 6 minutes or until chicken is cooked through. Stir in the spinach and cook for 3 minutes or until wilted, stirring occasionally. (Broccoli doesn't take that long to become fork tender either). Season to taste with salt. Serve over rice.

Makes 4 servings

**We ate this for at least two meals so the serving sizes must be huge! Or they are adult size servings. We always seem to stretch the meals by adding a side salad. This dish really could be eaten by itself because it has the carbs, protein, and veggies all in one.

Jill's Coconut Curry Chicken

I came up with this recipe after looking at several Coconut Curry Chicken recipes. From the Food Network and a few of the blogs I like to get inspirations from time to time I took multiple recipe ideas and created one that I thought would work for us. This is a kid friendly dish at my household. It passed the test of my niece Jessica (a picky-eater), and the heat is just right for kids in my opinion. Obviously if you can take the heat and want more add more Green Curry Paste! We served this over rice-Jasmine is our personal favorite.

2 Tablespoons oil, divided
1 1/2 lbs Boneless Chicken, cut into bit size pieces
1 medium sweet onion, chopped
1 glove minced garlic (1/2 tsp minced if from a jar)
1/2 Red Bell Pepper, Chopped
5 Carrots, sliced 1/4-inch thick
3 Ribs of celery, thinly sliced
1/2 cup chicken broth
2 cans coconut milk
1 Tablespoon brown sugar
1 Tablespoon flour (For thickener. You could use cornstarch too)
1 Tablespoon Lime juice
1 teaspoon Sea Salt
1 teaspoon Green Curry Paste
Cilantro, chopped

Add 1 Tablespoon oil to pan and saute the onions, and chicken until chicken is no longer pink. Remove chicken from pan and keep warm. Then add remaining oil, bell pepper, garlic, and carrots; stir-fry until crispy tender. Add the curry paste and stir for 1-2 minutes. Pour in broth, cans of coconut milk, lime juice, and salt. Return chicken to the pan and stir until well incorporated. Simmer on a medium-low heat for 10-15 minutes or until desired thickness. Sprinkle fresh cilantro on individual servings when ready to serve.

Mulligatawny--Family Fun Feb'09

We enjoy soup at our house and we like curry, so when I saw this recipe I had to give it a try. It was a hit with our family and we just happened to have a friend stop by so we told him to go get his wife and two kids and join us. They enjoyed it too. Chalk up another point for the Family Fun's recipes.

4 Tablespoons butter (or 2 Tablespoons olive oil)
1 onion, chopped (I do mine finely chopped)
2 carrots, chopped (I always add more. We love carrots!)
1 celery stalk, chopped (I used more here too)
1 green pepper, chopped
1 apple, cored, peeled, and chopped
1 1/2 lbs boneless, skinless chicken breast, chopped
1/2 cup flour
2 to 3 teaspoons curry powder (I used 3)
5 cups chicken broth (because I add more ingredients I always up this by 1-2 cups)
1 (14 oz) can diced tomatoes, drained
Salt and pepper
2 cups hot cooked rice (We make more rice too--always shooting for one meal of leftovers!)

Melt butter, or heat the oil, in a large pot over medium heat. Add the onion, carrots, celery, green pepper, apple, and chicken, and saute for about 15 minutes. Turn the heat to low.
In a small bowl, mix together the flour and curry powder. Add the mixture to the pot, then stir and cook for 3 to 5 minutes. Add the chicken broth and tomatoes. Partially cover the pot and simmer the soup for about an hour, stirring occasionally. Add the salt and pepper to taste.
To serve, place about 1/4 cup of rice in a bowl and ladle the soup over the rice. Makes 8 cups (or more if you've added more broth, veggies, and rice) Family Fun, February 2009, p91

Chicken Curry over Rice

We have developed a taste for curry foods over the past several years. One quick and easy meal we prepare with curry that our kids enjoy to is S&B Golden Curry--a box of curry that can be found in your authentic cooking food section of the grocery store (We even have it at our little Red Apple--impressive)

1 to 1 1/4 lbs Chicken (lean beef, lamb or shrimp)

1 large onion finely chopped

2 Tablespoons cooking oil

2 1/2 cups water (I always add more 3 to 3 1/2 cups)

1- S&B Golden Curry sauce mix (We like to use 1-box mild and 1/2-box hot. We think this is the perfect balance or heat.)

Vegetables as desired--we use potatoes, carrots, broccoli, bell peppers, etc. My brother-in-law served in Japan on his mission and he even enjoys tossing in a tart apple diced from time to time.

Cut meat into cubes and finely chop onions. Stir-fry mean and onions in oil or butter in a large skillet until onions are lightly browned. approx 3 minutes. If you wish, add carrots, celery, bell peppers or other vegetables. Add water and bring to a boil. Reduce heat, cover and simmer until meat is tender, approx. 10 minutes. Remove from heat, break curry mix into pieces and add them to the skillet, stir until completely melted. Simmer 5 minutes stirring constantly. Serve hot over rice or noodles.