I adore Indian cuisine, however, sometimes I am wary to make it on a weekday due to it taking time. I never want to rush through a recipe and lose the beautiful flavor profile that comes with Indian dishes. This recipe from Half-Baked Harvest is the perfect weekday dish. You get all the flavor in half the time! It also makes a bunch if it’s just one person, like me, so I had lunches for work for the remainder of the week!
1 Medium Yellow Onion, quartered
1 Shallot, halved
6 Garlic Cloves
2 (1-inch) pieces of fresh Ginger, peeled
3 TBSP Garam Masala
2 TSP Ground Turmeric
2 TSP Salt
1 TSP Crushed Red Pepper Flakes
Zest of 1 Lemon
2 LBS Boneless Chicken Breast, cubed
1/2 Cup Full-Fat Plain Greek Yogurt
1 14oz Unsweetened Coconut Milk, full-fat
6 oz Tomato Paste
1/4 Cup Cilantro, chopped
3 Cups cooked Rice, for serving
Let’s Get Cooking
Make the paste by combining all of the curry paste into a blender. Pulse until a smooth paste forms, about a minute. I had to scrape the sides and blend it a few times.
To make the chicken, in a large bowl or zip lock bag, combine 2 TBSP of the curry paste + the chicken + yogurt. Steal the bag and ensure all the chicken is covered, or if in a bowl mix well and cover. Marinate at room temp for 30 min or refrigerate over night.
In a large skillet, add in the remainder of the curry paste and cook for about 1 minute. Add in the chicken + coconut milk + tomato paste and stir to combine. Cover and let cook for 15-20 minutes. Remove the lid and let simmer, about 5 minutes more.
After taking a week [or two] off for my birthday we are back with some new recipes! This recipe is from Half Baked Harvestwho if you don’t know about, you’re missing out on some amazing recipes. I will say, be prepared, this recipe packs some heat, so be careful and maybe don’t make the mistake in taking this to work for lunch like I did.
2 lbs Chicken breast/thighs, cut into bite-sized pieces
1/4 Cups Plain Greek Yogurt
6 Cloves Garlic, minced
2 TBSP Ginger
2 TSP + 1 TBSP Garam Masala
2 TSP Cumin
1 TSP Turmeric
1-2 TSP Cayenne
Salt + Pepper
2 TBSP Olive Oil
4 TBSP Salted Butter
1 Large Yellow Onion, chopped
1-2 TSP Crushed Red Pepper Flakes
1/2 Cup Tomato Paste
1 14oz Can Full Fat Coconut milk/ 1 Cup Cream
1/2 Cup Fresh Cilantro, roughly chopped
Let’s Get Cooking
Toss together chicken + yogurt + 3 garlic cloves + 1 TBSP ginger + 2 TSP garam masala + 1 TSP cumin + 1/2 TSP turmeric + 1 TSP cayenne + 1 TSP salt in a large bowl and let sit for 5-10 minutes. I let mine sit for about 2 hours in the fridge.
Heat your oil in a large skillet over MED-HIGH heat. Add in the chicken and any of the remaining paste and sear on all sides, about 2-4 min each side. The chicken will finish cooking in the sauce. Add in 1 TBSP of butter and toss to coat the chicken. Remove the chicken from the skillet.
In the same skillet add in the onion and cook until softened. Add in 2 TBSP butter + 3 garlic cloves + 1 TBSP ginger + 1 TBSP garam masala + 1 TSP cumin + 1/2 TSP turmeric + 1/2 TSP cayenne + pinch of chili flakes + salt + pepper. Cook until you begin to smell all the spices, it will take over the kitchen. Add in the tomato paste and cook for another 3-4 minutes.
Reduce heat to low and add 1 cup water + coconut milk. Stir to combine, making sure the tomato paste is fully incorporated. Cook for about 5 minutes, until the sauce thickens. Add in 1 TBSP of butter. Add in the chicken and cook until the chicken is finished cooking, about 5 minutes. Stir here and there.
Season with salt and pepper and remove from heat. Serve with rice and naan.
Make sure you have a glass of water nearby, it has some spice, but won’t ruin your tongue.
It’s February in Ohio, so that means it’s cold, like really freaking cold. It’s been 18 degrees the past week or so and that is just not a fun time. Soup is a cure all and when it’s so cold that you want to die outside, this is the soup for you. I got this recipe from Halfbaked Harvest, and if you haven’t checked out how amazing she is, you need to ASAP. This smoky potato soup has just the right kick to warm you up inside and out.
1 TBSP Extra Virgin Olive Oil
3/4 LBS Smoked Spanish Chorizo, sliced
1 Yellow Onion, chopped
6 Garlic Cloves, Chopped
2 TSP Smoked Paprika
1/4 TSP Cayenne Pepper
4 Small Yukon Gold Potatoes, Chopped
6-8 Cups Low Sodium Chicken Broth
1 Lemon, Juiced
Salt + Pepper
4-6 Cups Kale, roughly chopped
1/4 Cup Heavy Cream
1/4 Cup Grated Manchego Cheese
Let’s Get Cooking
Heat the olive oil in a large pot in med-high heat. When the oil is starting to bubble, add in the chorizo and onions. Brown all over for about 5-8 minutes. Add in the garlic + paprika + cayenne stir and cook for about another 2 minutes. Add in the potatoes and toss to coat. Add in the chicken broth and lemon juice, season with salt + pepper. Simmer for med-high heat for about 15-20 minutes, until the potatoes are fully cooked.
Remove 1/2 cup of potatoes from the soup and mash/blend them. Stir the mashed potatoes back into the soup with the kale + milk + manchego cheese. Cook until the kale has started to wilt a little for about 10 minutes.
Remove from heat and serve with some crusty bread.