Tag Archives: curry

Chicken Curry

How do you feel about take-out? When someone says “take-out” to me, my mouth waters. Take-out for me is typically Chinese food but in my head, it’s anything satisfying, flavorful, and non-American. When I was in London a few weeks ago, I had dinner at an Indian restaurant and we ordered a bunch of dishes for the table. Every single dish was so insanely good, I was in heaven. Since I wasn’t aware of any really good Indian restaurants nearby, I decided to make this Chicken Curry at home.

Chicken and bell peppers are sautéed before being mixed with a mixture of coconut milk, red curry paste, lime juice and soy sauce which is cooked until thick and bubbly. The result is a lively yet mellow chicken curry that really hit the spot. Red curry paste has a mellower flavor (in my opinion) than curry powder and isn’t as overwhelming on the senses. The coconut milk is creamy and subtle and makes for a perfect base for this sauce. This dish is an ideal example of something I would want for take-out. Luckily, a new Indian restaurant opened up right next door to my Chinese go-to. I stopped to look at the menu last time I was there and I’m pretty sure I know where my next take-out order is coming from.


Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with salt. Add chicken to pan; cook 6 minutes or until browned, turning once.


Add bell pepper to pan; sauté 4 minutes, stirring occasionally.


Remove chicken mixture from pan. Combine juice, soy sauce, curry paste, and sugar in a small bowl, stirring with a whisk. Add juice mixture and coconut milk to pan; bring to a boil. Cook 12 minutes or until slightly thick. Return chicken mixture to pan; cook 2 minutes or until thoroughly heated.


Serve over rice.



  • Red bell pepper

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

Bombay Chicken Salad

I have friends in Tampa who I go visit often and on a trip several month ago, one of my friends picked up some food from the local grocery store for us to snack on.  Along with the hummus, veggies and crackers, she also brought home a curried chicken salad, called Bombay Chicken, that was so good, I wanted to rub my face in it.  I can pretty much count on her picking up this salad now whenever I’m there and it’s just addicting.  The last time I was there in January, I sat down and actually dissected the salad trying to figure out what was in it.  I haven’t tried to recreate the salad myself yet but it reminded me that I had the recipe for this Bombay Chicken Salad that was just waiting to be made which has similar flavors and is, no doubt, much healthier.

Chicken grilled with curry powder and cumin is diced and added to quinoa (or couscous as the recipe calls for) and mixed with mango, golden raisins, scallions, and almonds.  The whole mixture is tossed with a light dressing made of olive oil, lemon juice, honey and more curry powder.  The warm flavors of the curry and cumin contrast perfectly with the sweet creaminess of the mango and raisins while the scallions and almonds both provide their own unique crunch.  While I made this with quinoa, this would be delicious with couscous as the recipe indicates, or even whatever your favorite rice is.  The Bombay Chicken from the grocery store in Tampa is a mayonnaise-y calorie bomb so at least I know that when I have that craving, I have this healthier dish to turn to that is just as satisfying.


      In a small bowl, combine curry powder, salt, sugar, ground cumin and black pepper. Rub onto chicken. Heat grill to medium-high heat.


Meanwhile, bring a medium saucepan of lightly salted water to a boil. Add couscous and cook for 9 minutes. Drain and rinse with cool water. Grill chicken for 5 to 6 minutes per side, depending on thickness. Remove to a cutting board and cut into 1/2-inch pieces.


In a small bowl, whisk together lemon juice, honey, salt, curry powder and pepper. While whisking, add oil in a thin stream.


Place couscous in a large bowl. Add mango, raisins, scallions, almonds and cubed chicken.


Drizzle with dressing and toss to coat.


Refrigerate unless serving immediately.


Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Family Circle magazine

Fried Brown Rice with Red Pepper and Almond

I’m not the biggest fast food fan.  We ate fast food here and there when I was a kid but for the most part, my mom usually cooked each night.  Considering she worked a full time job and then came home to make us dinner, I can understand why we had fast food every so often.  But I don’t really have a palette for fast food anymore (unless I’m on a road trip when all I want is French fries and a milkshake) but instead, when I don’t feel like cooking, I instinctively call the Chinese food restaurant for takeout.  My guilty pleasure go-to dish is vegetable fried rice which is probably one of the worst things a) on the menu and b) ever.  Since homemade fried rice dishes are never as good as the real thing, I’m hoping I’ll find a homemade recipe that I like enough to keep me from picking up that phone.  A girl can hope.  This time, I tried Fried Brown Rice with Red Pepper and Almond.

Onion, garlic, red pepper, and sliced almonds are sautéed in peanut oil briefly before adding in precooked rice (a HUGE time saver).  Fresh lime juice, curry paste, and cilantro leaves are adding such unique flavors that you don’t even realize that there isn’t a lick of soy sauce anywhere.  The curry paste is mild and has a very subtle flavor, much different than curry powder, so don’t be scared of it and don’t leave it out.  It really adds a great bold flavor to this rice.  The peppers and onions are sweet and the lime juice really gives this a vibrant flavor boost.  This vegetarian dish comes together quickly so you don’t have to spend much time over the stove after a long day.  Still not your cup of tea?  Try one of the other fried rice recipes in the link.  You just might find one you like that will keep you from order Chinese food or hitting that fast food restaurant.


The ingredients:


Heat a large wok or skillet over medium-high heat. Add oil; swirl. Add onion and garlic; stir-fry 1 minute.


Add bell pepper and nuts; stir-fry 2 minutes. Add rice; stir-fry 1 minute.


Stir in lime juice, curry paste, cilantro, and salt.



Additions:  None

Omissions:  None


  • Red curry paste

Overall Rating:  Love It

Source:  Cooking Light magazine

Curried Chicken Salad

I don’t know about you but I feel like I post a lot about egg salad or chicken salad but the fact of the matter is that I grew up in central Illinois where mayonnaise was always in my house and a mayonnaise sandwich wasn’t necessarily out of the question when no one was looking.  But since mayo is bad, bad, bad, I’m not willing to give up on egg salad and chicken salad, two of my favorite loves.  I keep trying to make it healthy and whether I’m satisfied enough or not, I’m always willing to try it a different way.  So there you go.  I was curious about a Curried Chicken Salad recipe from Martha Stewart but it required a lot of chicken prep which I wasn’t into.  So this is my version of Martha’s version and it turned out pretty darn good.

Precooked chicken is mixed with a combination of Greek yogurt, light mayonnaise, curry powder and scallions before being tossed with toasted almonds and Granny Smith apple.  Using precooked chicken makes this dish come together fast and the combination of yogurt and light mayonnaise keeps it creamy.  The curry adds a bold flavor punch (but not too much) and the almonds and apple provide a fun crunch.  Since I typically like a bit of sweetness in my chicken salad, either from grapes or dried fruit, I love the addition of the Granny Smith apple which not only adds a little sweetness but also a tart edge.

Curried Chicken Salad (makes 4 servings) – adapted from Martha Stewart

  •  9 oz precooked chicken, chopped (such as PERDUE® SHORT CUTS® Carved Chicken Breast, Original Roasted)
  • 6 tablespoons non-fat plain Greek yogurt
  • 1 tablespoon light mayonnaise
  • 1 teaspoon curry powder
  • juice from 1/2 a lemon
  • 2 tablespoons green onion, thinly sliced
  • 1 tablespoon sliced almonds, toasted
  • 1 small Granny Smith apple, chopped
  • salt and pepper to taste
  • lettuce or baby spinach

In a large bowl, combine yogurt, mayonnaise, lemon juice, curry powder, scallions, almonds, and apple.  Season with salt and pepper.  Stir in chicken until combined.  Serve over lettuce, baby spinach or on your favorite bread.

The ingredients:

In a large bowl, combine yogurt, mayonnaise, lemon juice, curry powder, scallions, almonds, and apple.  Season with salt and pepper.

Stir in chicken until combined.

Serve over lettuce, baby spinach or on your favorite bread.

Green Curry Fritters

I feel like I’m becoming tight with the ethnic foods aisle in my grocery store. For someone who used to only peruse said aisle to buy soy sauce, my refrigerator is now filled with all kinds of Asian condiments like Sriracha, coconut milk, hoisin sauce, peanut sauce, sesame oil, teriyaki sauce and sambal oelek. These flavorful items have become my best friends in a pinch. I throw no less than two or three of them into a bowl of ground turkey for making burgers and when my cupboard is growing scarce, my go-to dinner is usually a bowl of whole-wheat thin spaghetti swirled with a mixture of several Asian sauces – the hotter the better. Despite comfort with my expanding pallet, there was something about the small, unassuming bottle of green curry paste that had my knees shaking when I opened it. With an unappealing smell and an even more unappealing appearance, I questioned my judgement in deciding to try these Green Curry Fritters. What was I getting myself into? Had I finally gone too far?

Ground chicken is mixed with panko crumbs and scallions before being smothered in a mixture of mayonnaise, green curry paste, sesame oil, soy sauce, sambal oelek, ginger and egg. The mixture is flattened into patties and cooked in a hot pan with canola oil until browned and fully cooked. These fritters are salty, spicy and get a bite from the scallions. Don’t be confused by the name of these fritters because they are basically Asian-flavored sliders. And don’t be intimidated by the green curry paste. These fritters are packed with bold flavor and don’t have an overwhelming curry flavor which comes with curry powder. In fact, I didn’t taste curry at all, just bold tasty flavors. I ate my fritters with a simple side salad but these would be great with cabbage slaw as the recipe suggests because the cool cabbage would help to tone down the heat from the sambal oelek. Of course, my tongue was loving every second of the heat making me a big fan of these. I’m eating these fritters for lunch this week and getting compliments on how good my lunch smells. Whether you like curry or not, I suggest giving these a try. You just mind find a new condiment to like. Even if it’s kind of ugly-looking.

The ingredients:

Place panko, scallions, and ground chicken in a large bowl.

Combine mayonnaise, green curry paste, sesame oil, soy sauce, sambal oelek, salt, ginger and egg in another bowl.

Add green curry mixture to chicken mixture; mix lightly until combined. Divide into 12 equal portions; gently shape each portion into a small patty (do not pack).

Heat a large skillet over medium-high heat. Add 1 tablespoon canola oil to pan; swirl. Add 6 patties to pan; cook 2 1/2 minutes on each side or until done. Remove from pan. Repeat procedure.

Serve with salad or cabbage slaw.

Additions: None

Omissions: None


  • Ground ginger

Overall Rating: Love It

Source: Cooking Light Magazine

Enlightened Egg Salad Pitas

I’m a sucker for hard-boiled eggs. Whether it’s deviled eggs or egg salad sandwiches, I’m all over it. Eggs were a big source of protein for me when I was a vegetarian and egg salad was a staple for me. But, as we all know, any kind of “salad” sandwich – egg salad, chicken salad, pasta salad – usually means tons of mayonnaise and tons of calories. So, I was intrigued when I came across Shape Magazine’s Enlightened Egg Salad Pita. Sounds light and lovely, right?

This recipe uses a tablespoon of light mayonnaise and two tablespoons of fat-free plain Greek yogurt which keeps this salad creamy. I have to say that I enjoyed the yogurt in this and didn’t feel like I was missing out on any flavor. But I have to say that I don’t think they got the measurements of the spices right. I’m not a huge salt fan and this was extremely salty to me. Also, I like curry but I think that a little less would have been a lot more. Overall, this had too much curry and too much salt. A little less of both and I think this would have been a much better sandwich. I usually add cayenne to my egg salad so I didn’t mind the flavor of the curry here since I’m used to a little extra something mixed in. But I might experiment with this recipe since I like the addition of the yogurt. If I can get it just right, this will be a mighty fine egg salad sandwich!

The ingredients:

Place eggs in a small pan and cover with water. Bring to a boil, remove from heat and cover. Allow to sit for 11-12 minutes. Cool in ice water.

Meanwhile, in a medium bowl, combine light mayonnaise, Greek yogurt, Dijon mustard, curry powder, salt, and pepper.

Add in onion, celery, and chives (I omitted the onion and celery).

Peel the eggs, rinse, and discard the yolks from two eggs.

Chop the remaining eggs and add to the yogurt mixture.

Serve in a pita with greens and cucumber slices.

Additions: None


  • Onion
  • Celery
  • Cucumbers


  • Spinach for baby greens

Overall Rating: So-So

Source: Shape Magazine

Curried Chicken Sauté

Either you like curry or you don’t.  I didn’t use to and I admit it was because I didn’t like the smell.  I just assumed I wouldn’t like the spice until I tried it a few years ago.  Now, I crave Indian food and when I’m not sure what to eat, sometimes I’ll just have pasta and vegetables with a red curry sauce.  

This recipe for Curried Chicken Sauté seemed simple enough to make so I was eager to try it.  Chicken breasts are cooked with a simple rub of salt, pepper, and curry powder and then mixed with soft peppers and a creamy curry-coconut milk sauce.  This can either be eaten as a meal itself or over a little bit of rice.  The curry here isn’t overbearing and provides such a pleasant flavor to chicken and vegetables.  If you don’t want to try it, I won’t be offended.  But you never know, if you try it, you just might like it.

The ingredients:

Sprinkle curry powder, salt, and black pepper over chicken (I just put it on one side).

Cook the chicken breasts in a non-stick skillet over medium-high heat until thoroughly cooked.

Remove chicken from the pan and set aside.  In the same pan, sauté bell peppers and curry powder for 1 minute.

Add coconut milk and bring to a boil.  Reduce heat and simmer for four minutes until slightly thickened.  Add in juice from half of a lime.

Cut chicken into thin slices and add to the peppers and sauce.

Additions:  None

Omissions:  None


  • Fresh whole peppers for pre-sliced packaged peppers

Overall Rating:  Like It

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