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Chicken, Curries, Dinner ideas, Quick and easy recipes, Skip the takeout

Creamy Coconut Curry Chicken

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This Creamy Coconut Chicken Curry can be prepare on your stove top, slow cooker or instant pot. 

Want another Indian restaurant style recipe? Try my Butter Chicken or my Lamb Curry.

Coconut Chicken Curry can be served alongside some basmati rice or some Homemade Naan Bread!

Love Indian food as much as me? Then your going to want to try my “Eggplant Curry” , BUTTER CHICKEN or my “Chickpea Curry” as well. 

BUTTER CHICKEN 

THIS “BUTTER FENUGREEK NAAN BREAD” RECIPE IS A WINNER!

IS INDIAN CHICKEN CURRY HEALTHY?

Yes in most cases it is, however it really depends on the way it is made. Some curries call for heavy cream and lots of butter.

Like the typically butter chicken recipe that we have all come to know and love.

I love butter chicken just like the rest of you. However I have learned to make it slightly healthier.

Feel free to check out my recipe here for that recipe: Butter Chicken

My recipe here calls for coconut milk and no cream. Making this a very healthy curry option for those trying to watch their calories intake. 

Your family will not believe this dish is being served straight from your kitchen, it’s that good. 

I used to order this type of dish at our local East Indian restaurant, however now I make it often at home. 

You can find the pre-made curry package that I used to make this curry in the AMAZON link below or you can just add in each spice individually if you prefer.

 

This simple curry will impress even the pickiest of eaters.

And will have your family thinking that you either

a) ordered this from your local Indian restaurant or

b) have taken some cooking lessons because it tastes so amazing! 

WHAT TYPE OF CURRY SHOULD I USE TO MAKE COCONUT CHICKEN CURRY

Curry powder is a blend of up to 20 different herbs and spices.

And there are many different type of curries available. Whenever I am making any Indian dish, I like to use a “mild indian curry” or for a hotter curry I will opt for “Madras Curry”.

Both can be found in the ethnic aisle in the Indian spice section!

LEARN MORE HERE ABOUT CURRY: All About Curry Powders

HOW TO MAKE INDIAN CHICKEN CURRY WITH COCONUT MILK

Cooking methods:

  • Simmer on a low-medium heat for 30 minutes on the stovetop
  • Cook in the pressure cooker around 10 minutes or depending on your instructions
  • Cook in the slow cooker from 8-10 hours.

Today, I used my pressure cooker because I was in a hurry to have dinner on the table so I could watch my favorite recorded show on the PVR. 

However this type of dish can be made either way.

This delicious curry is made with boneless chicken breast and simmered in a rich tomato, yogurt, coconut sauce that you’re sure love time and time again.

WHAT IS INDIAN CHICKEN CURRY

Indian chicken curry is the ultimate comfort food for a lot of Indian people.

Typically it is served over a bed of Jasmine rice and is made with chicken, spices, tomatoes and some type of cream. 

As you may know if you have been to my blog before, I LOVE Curry.

So if you like curried foods as much as me then you are going to love this simple recipe too. 

Guaranteed! 

Plus it is a tad different than the average chicken curry recipes.

Feel free to add some cubed mini potatoes to this curry if you like, just omit the rice if you choose to do that. 

Either way this dish will turn out amazing!

SPICES USED IN COCONUT CHICKEN CURRY

  • 1 tbsp Garam masala
  • 1 tbsp Curry powder
  • 1 tbsp Turmeric powder
  • 1 tsp Coriander
  • 1 tsp Cumin
  • 1 tsp Sugar
  • 1 tsp Cayenne pepper powder
  • 1 tbsp or tsp of Salt, according to taste
  • 1 tbsp Kasoori Methi” = “Dried fenugreek” , optional

The green seasoning you see on top of this dish is called “Kasoori Methi” which is basically dried fenugreek” leaves.

It can be found in almost any international isle at your local grocery. See below!

If you cannot find “dried fenugreek” leaves you can just omit it. 

However I find it adds an extra element to the dish that is really nice.

I have shared a few other curry recipes here on my blog, however this is the first one with coconut milk vs cream/milk. So if your lactose intolerant than this dish may be right up your ally. 

WHAT GOES WITH COCONUT CHICKEN CURRY

Be sure to make some basmati rice to serve alongside or if you really want to make it extra special go ahead and make some homemade Naan Bread.

If you end up giving it a try, do let me know in the comments below. I would love to know what you think 🙂

LOOKING FOR AN AWESOME NAAN BREAD RECIPE TO SERVE ALONGSIDE THIS CURRY? Then look no further, I got you covered! My Garlic Naan Bread Recipe is a sure WINNER!

If your a CURRY lover like me… Then you will definitely want to try these other curry  dishes from this website!

DID YOU MAKE THIS RECIPE?

If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Curries, Dinner ideas, Instant Pot, Quick and easy recipes, Skip the takeout, Slow Cooker recipes

Easy Indian Lamb Curry

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This Easy Indian Lamb Curry also known as (Karahi Gosht) is super quick and easy to prepare and is just like something you would order from your favorite restaurant. 

Want another restaurant style recipe to go along with this dish? Try my Creamy Coconut Chicken Curry or my Eggplant Curry

You can make it in your pressure cooker or on your stovetop in under 30 minutes making it a great weeknight meal or a great dish for meal prep throughout the week!

Making curry doesn’t have to be hard. You just need the right spices, directions and ingredients and you too can be enjoying some of the same foods at your favorite restaurants. 

And the nice thing is that once you purchase the basics, you will have everything you need in stock for the next time you’re in the mood for some delicious curry.

IS LAMB CURRY KETO

Yes

WHICH LAMB CURRY IS THE BEST

This one of course! As it is made with cubed lamb and has all the right spices in it, and is also know as Kahari Gosht. 

WHAT IS KARAHI GOSHT

Karahi Gosht is typically made with either goat, lamb or chicken, in a “WOK” called a “Karahi” and the”Gosht” refers to the mutton. Which is the most popular meat used for the recipe. 

Gosht karahi is a dish that comes from the Indian subcontinent that is noted for its spicy taste; however originates from Pakistan.

IS LAMB CURRY HEALTHY

Yes, it is packed with protein and comes in a low fat sauce.

IS LAMB CURRY SPICY

Not really, curry has some spice to it but on a heat level I would give this curry a 1 out of 5. 

You can make it more hot of course by adding more cayenne pepper. 

I have been making Indian curries at home for years. So when I say this recipe is “easy” I mean it.

You do not have to be some sort of Indian chef to make Indian food. 

Why You’ll Love This Recipe

  • You can make this dish more spicy, by simply adding more cayenne pepper if desired. 
  • I like to make this recipe at home often because it’s super simple and healthy and doesn’t contain any MSG or preservatives.
  • You can make it in large batches which makes it a great budget friendly dinner option.
  • Add in your favorite vegetables to boost the nutrition. 
  • You can easily make it on the stovetop or in a pressure cooker. 

Ingredients You’ll Need

  • Cooking Oil or Ghee – This is what you’ll use to saute the lamb, onion, garlic and ginger. It will help brown them and bring out the flavors. 
  • Boneless Lamb Cubed – Lamb is the main protein source of this dish, but feel free to use any protein you enjoy. 
  • Fresh Tomatoes – Which help to give it more depth of flavor 
  • Onion & Garlic – These two aromatic vegetables add a great layer of flavor to chicken curry. 
  • Raw & Canned Tomato – You’ll need a mix of raw tomatoes and tomato paste for this recipe. Tomatoes add a great color and acidity to curry dishes. 
  • Ginger – Ginger helps give a spicy flavor that pairs well with any curry recipe. 
  • Full Fat Yogurt & Cream – These two ingredients help give the curry a nice creamy texture. 

LAMB CURRY WITH COCONUT MILK

You can use coconut milk in replace of the yogurt and cream if desired. 

Homemade Curry Spice Blend

You can use a premade spice blend or a curry spice blend made from scratch! 

  • 1 1/2 tbsp Garam masala
  • 2 tbsp Curry powder
  • 1 tbsp Turmeric powder
  • 1 tbsp Sugar
  • 1 tsp Coriander
  • 1 tsp Cumin
  • 1 tsp Cayenne pepper
  • 1 tsp Salt

You can also buy a pre – made Karahi Gosht Spice Mix. This can be found in most Indian grocery stores. 

How To Make Karahi Gosht

  1. In a large pot or into a slow cooker pot add the cooking oil/ghee and turn on the heat. Next add in a large diced onion and saute for 2 minutes before adding in the diced mutton. Saute another 7 minutes or until the mutton is no longer pink and the onion is tender.
  2. Next toss in the curry and remaining spices and saute another 2 minutes before adding in the minced garlic and ginger. Saute for 1 minute till fragrant.
  3. Add in the tomatoes and smash with a potato masher till pureed. 
  4. Next add in the yogurt, cream and stir everything to combine.
  5. Simmer on low – medium heat covered for 30 minutes. 
  6. Serve hot on top of your favorite rice or with naan bread. 

Pressure Cooker Karahi Gosht

If you’d like to make this recipe in your instant pot or pressure cooker, follow these steps:

  • Add cooking oil/ghee into the pot and turn it to SAUTE mode. 
  • Next add diced onion and saute for 2-5  minutes or until it begin to soften.
  • Add in diced mutton and saute for another 2-5 minutes or until mutton is no longer pink.
  • Toss in the curry and spices along with garlic and ginger. 
  • Add in the tomatoes, cream and yogurt.
  • Close the lid and seal. Cook on manual high pressure for 10 minutes. 
  • Release naturally or quickly, stir then serve hot over rice.

Slow Cooker Karahi Gosht

You can also make this recipe in your crockpot or slow cooker by following the instructions below:

  • Saute all ingredients except tomatoes, cream and yogurt in a skillet over medium high heat for 5-8 minutes or until onion begin to soften and mutton is no longer pink.
  • Add everything to a slow cooker including the tomatoes, cream and yogurt and stir until fully combined.
  • Cook on low for 8-10 hours or on high for 5-6 hours or until mutton is fully cooked through. 
  • Stir everything together and serve hot on top of your favorite rice. 

FAQ

CAN I USE COCONUT MILK IN ?

Yes, you can subsite the yogurt for a thick coconut milk if desired. Check out my popular Coconut Chicken Curry Recipe if you are looking for a creamy and dairy free curry. 

This is one of my favorite curries, well i’d say my top 10 favorite curry I just love curry if you did not know that about me already!

I hope you give it a try it’s a very tasty dish, and be prepared to watch it disappear before your eyes, it’s that good folks. 

Serve alongside some naan bread, or rice and you have yourself an amazing curry. 

LOOKING FOR AN AMAZING NAAN BREAD RECIPE?

Try my Garlic Naan Bread here!

Did you like this curry?

Then you’re sure to like my “Creamy Coconut Chicken Curry” which uses coconut milk.

You’ll Love My Easy Curry Recipes

I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures. 

Stay connected and follow along on Facebook, Pinterest, and Instagram for all of my latest recipes

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Curries, Dinner ideas, Instant Pot, Quick and easy recipes, Skip the takeout, Slow Cooker recipes

Easy Chicken Tikka Masala

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Craving curry tonight? Well skip the take out and impress your family tonight with this easy to make and authentic tasting curry. 

This is my take on a healthier version of Chicken Tikka Masala.

What makes it healthier that we are omitting the cream and replacing it with 2% milk and then adding plain yogurt as well.

What makes it easier is that we are not blending the onions after cooking them rather just allowing them to simmer in the pressure cooker.

Also if you can get your hands on “green cardamom pods” which you can find in your ethnic spice isle, do add a few of those. This really adds a unique taste and is soooo good in here.

Packed with so much flavor this recipe will definitely remind you of some of the best Chicken Tikka Masala dishes that you have tried at your favorite restaurant.

In addition I like to add some mini potatoes to this recipe, however those are not typically used in Tikka Masala.

I think they go so well with this dish, so I will leave that ingredient option up to you. You can also serve this with rice OR naan bread.

If you end up giving it a try, do let me know in the comments below. I would love to know what you think 🙂

Notes: For a spicier curry add 1 tbsp of red chili powder. Also feel free to omit the mini potatoes if you would rather serve this with rice or naan bread.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it!  Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Curries, Dinner ideas, Quick and easy recipes, Skip the takeout, Vegetarian

Chickpea Curry

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Today I’m sharing with you one of my newest fusion dishes. What makes this a fusion dish is the combination of the “Thai Green Curry Paste” and “Indian spices”. 

I ALWAYS have Indian and Thai ingredients on hand so this dish will be really easy to make if you do to.

This recipe is definitely one of those top vegan/vegetarian recipes that we like to enjoy in our home often. 

Made with coconut milk, chickpeas, roma tomatoes, canned tomatoes, onions and an array of spices.

You are sure to enjoy the amazing flavors in this dish!

Actually it’s my partners favorite curry dish right now and he is more of a meat eater, so trust me when I say, it’s that good.

In our home we eat vegetarian at least 3x per week and that is if I am cooking. “Which 95% of the time I am. So I hold all the power in deciding what goes in our meals. Thank God!

Otherwise we probably would be eating takeout every night. Which is fine and dandy when your in your 20’s but we are now in our 30’s and try to watch what we eat.

So what are you waiting for? You can have this absolutely delicious and healthy curry on the table tonight in under 30 minutes.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Chicken, Curries, Date Night, Dinner ideas, Instant Pot, Quick and easy recipes, Skip the takeout, Slow Cooker recipes

Indian Chicken Curry

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This Indian Chicken Curry also known as (Murgh Kari) is super quick and easy to prepare and has a great authentic taste. You can make it in your pressure cooker or on your stovetop in under 30 minutes making it a great weeknight meal or a great dish for meal prep throughout the week!

Looking for another great curry recipe? Try my Chickpea Spinach Curry or my Lamb and Chickpea Curry recipes.

Whether you’re feeding a large crowd, or cooking for yourself, this Indian Chicken Curry is a flavorful dish and is sure to earn rave reviews.

Serve it over white rice, brown rice or even riced cauliflower for a flavorful low carb curry. 

What You’ll Need

To make this curry the easy way, your going to want to purchase a pre-made spice mix. Such as MDH Chicken Masala as seen below. You can purchase it through my AMAZON link if you’d like too.

 

Marinating the Chicken

Is a tip to help the recipe taste more authentic as it enables all the flavors to merge into it. This can be done the night prior, by simply dicing the chicken and placing it into a plastic bag along with a bit of oil and the spice mixture.

I tend to choose a more spicy curry goat or lamb dish, however, when it comes to Curry Chicken, this recipe is definitely high up on my favorite list. I learned this dish from  “Chef Vikram Vij” when he was on the food network some time ago and I’ve been making it ever since!

Why You’ll Love This Recipe

  • You can make this dish more spicy, by simply adding more cayenne pepper if desired. 
  • I like to make this recipe at home often because it’s super simple and healthy and doesn’t contain any MSG or preservatives.
  • You can make it in large batches which makes it a great budget friendly dinner option.
  • Add in your favorite vegetables to boost the nutrition. 
  • You can easily make it on the stovetop or in a pressure cooker. 
  • It can easily be made vegetarian by adding in tofu or chickpeas instead of chicken.

Ingredients You’ll Need

  • Cooking Oil or Ghee – This is what you’ll use to saute the chicken, onion, garlic and ginger. It will help brown them and bring out the flavors. 
  • Boneless Chicken Breasts – Chicken is the main protein source of this dish, but feel free to use any protein you enjoy. 
  • Onion & Garlic – These two aromatic vegetables add a great layer of flavor to chicken curry. 
  • Raw & Canned Tomato – You’ll need a mix of raw tomatoes, canned tomatoes and tomato paste for this recipe. Tomatoes add a great color and acidity to curry dishes. 
  • Ginger – Ginger helps give a spicy flavor that pairs well with any curry recipe. 
  • Full Fat Yogurt & Cream – These two ingredients help give the curry a nice creamy tomato sauce. 

Homemade Indian Curry Spice Blend

You can use a premade spice blend or a curry spice blend made from scratch! 

  • 1 1/2 tbsp Garam masala
  • 2 tbsp Curry powder
  • 1 tbsp Turmeric powder
  • 1 tbsp Sugar
  • 1 tsp Coriander
  • 1 tsp Cumin
  • 1 tsp Cayenne pepper
  • 1 tsp Salt
  • 2 tbsp Dried fenugreek leaves

You can also buy a pre – made Spice Mix as seen below. 

 

How To Make Easy Indian Chicken Curry

  1. In a large pot or into a slow cooker pot add the cooking oil/ghee and turn on the heat. Next add in a large diced onion and sauté for 2 minutes before adding in the diced chicken. Sauté another 7 minutes or until the chicken is no longer pink and the onion is tender.
  2. Next toss in the curry and remaining spices and sauté another 2 minutes before adding in the minced garlic and ginger. Sauté for 1 minute till fragrant.
  3. Add in the tomatoes and along with the tomato paste.
  4. Next add in the yogurt, cream and stir everything to combine.
  5. Serve hot on top of your favorite rice. 

Pressure Cooker Indian Chicken Curry

If you’d like to make this recipe in your instant pot or pressure cooker, follow these steps:

  • Add cooking oil/ghee into the pot and turn it to SAUTE mode. 
  • Next add diced onion and sauté for 2-5  minutes or until veggies begin to soften.
  • Add in diced chicken breast and sauté for another 2-5 minutes or until chicken is no longer pink.
  • Toss in the curry and spices along with garlic and ginger. 
  • Add in the tomatoes and tomato paste, cream and yogurt.
  • Close the lid and seal. Cook on manual high pressure for 10 minutes. 
  • Release naturally or quickly, stir then serve hot over rice.

Slow Cooker Indian Chicken Curry

You can also make this recipe in your crockpot or slow cooker by following the instructions below:

  • Sauté all ingredients except tomatoes, cream and yogurt in a skillet over medium high heat for 5-8 minutes or until vegetables begin to soften and chicken is no longer pink.
  • Add everything to a slow cooker including the tomatoes, tomato paste, canned tomatoes, cream and yogurt and stir until fully combined.
  • Cook on low for 8-10 hours or on high for 5-6 hours or until chicken is fully cooked through. 
  • Stir everything together and serve hot on top of your favorite rice. 

FAQ

CAN I USE COCONUT MILK IN CURRY CHICKEN?

Yes, you can subsite the yogurt for a thick coconut milk if desired. Check out my popular Coconut Chicken Curry Recipe if you are looking for a creamy and dairy free curry. 

HOW DOES CHICKEN CURRY TASTE?

It’s pretty similar in taste to traditional Butter Chicken with a little more spice. It is creamy and has a great balance of flavors from the acidity of the tomatoes and the deep flavors of onion, garlic and ginger. 

CAN I USE FRESH TOMATOES?

Yes! But you’ll also want to be sure to use tomato paste as it helps thicken the sauce. 

WHAT IS A GOOD LOW FAT OPTION FOR CHICKEN CURRY?

Instead of using cream or yogurt, you can use Greek yogurt or sour cream to help bring down the fat content in this recipe. 

Try out making my easy Garlic Naan Bread Recipe to pair with any of my curry recipes! 

You’ll Love My Easy Curry Recipes

I am so thrilled you are reading one of my recipes, if you made this, I want to see! Follow Canadian Cooking Adventures Instagram, snap a photo, and tag and hashtag it with @canadiancookingadventures and #canadiancookingadventures. 

Stay connected and follow along on Facebook, Pinterest, and Instagram for all of my latest recipes

Notes: If you don’t have “Greek Yogurt” feel free to use “Sour Cream” and skip the actual cream in the recipe if desired for a low fat option.

Also you can use, fresh tomatoes or canned for this recipe. 

 

Chicken, Dinner ideas, Meal Prep, Quick and easy recipes

One Pan Chicken Fajitas (Meal Prep)

I have been doing meal preps for some time now, however have never blogged about it. This will be my first meal prep, of many that I will be coming out with in 2018. We are all busy these days, and spending every night in the kitchen is not on everyone’s agenda. I get it! Either is eating out for lunch everyday, but we all seem to keep doing it. If your sick of eating out all the time or slaving in the kitchen every night. Then your going to want to + add this recipe to your “Meal Planner” that we offer for free here.

So what are meal preps? And how can they help you?  Meal preps are meals done all at once, then stored in sealable containers for lunches or dinners for you and your loved ones to eat ahead of time. Some can be frozen, while most are to be eaten within 4 to 5 days, I recommend eating this one here within 4 days. That is why this is going to be a 4 day meal prep. Meal preps basically are a convenient and healthy way to prepare meals in advance for either yourself or loved ones. They work well for either lunches or dinners, so if there is more than just you in the home. You may want to prepare more preps today to feed a few of you over the week. All you will need to do is simply double this recipe, with the “recipe adjuster” option below. So for all of you who are either sick of  a, cooking everyday or b, eating out everyday. This recipe is for you!

When doing meal preps, your going to want to purchase some quality glass bowls. Plastic just is not healthy for you, and they hardly last long. The bowls you will be looking for will be sturdy and with a solid lid, you do not want your food leaking all over your bag if you are packing these for lunch. I recommend buying glass bowls, that can be microwaved and put in the oven and dishwasher as well. Investing in a quality set vs cheaper set will pay for itself in years to come, not to mention save you a ton of money.

Ready to go in the Oven

 

To season the fajitas you will want a good fajita seasoning, however please don’t waste your money on those overpriced packaged ones. Those cost around $2 dollars a pack you can make the same stuff at home for a fraction of the cost. Fajita seasoning is a combination of cumin, coriander, chili powder, paprika, cayenne pepper, garlic powder, onion powder with salt and black pepper. Then all you need is some fresh chicken breasts, and sweet red peppers, lime juice and your ready to rock and roll. These One Pan Chicken Fajitas are one of my favorite recipe for doing meal preps with. Once cooked you can sectioned the sheet pan fajitas off into four separate prep bowls as seen above. I fill mine in this order, basmati rice, topped with my cooked fajitas and a couple spoon full of salsa and sour cream. You of course can use quinoa or brown rice if preferred, after all there your prep bowls.

 

Once the bowls have been prepped I like to squeeze fresh lime juice over the chicken fajita mix. I find placing a lime wedge inside starts to taste strange by the third day. Also keep in mind, these last on average about 4 days in the fridge. You will want to top each bowl with fresh cilantro daily, otherwise that part will taste bad after a few days stored in these containers. That’s is all there is too it folks, pretty simple eh? Do this a couple times per month, and you will be saving 100$ of dollars vs eating out.

 

You can pair these chicken fajitas with:

  • Basmati rice = my choice
  • Brown rice
  • Quinoa

 

You can substitute the chicken for shrimp, beef or tofu also.

 

To make the Easy One Pan Chicken Fajitas:

  1. Start by making your fajita seasoning. Mix together cumin powder, coriander powder, chili powder, paprika, onion powder, garlic powder, and pepper in a small bowl. Set aside.
  2. Next wash and slice your sweet bell peppers into thin strips, then your onions then placing them onto one side of your baking sheet.
  3. Next, slice your chicken breasts into strips and place on the other side of your baking sheet.
  4. Crush the garlic and place on-top of the chicken and onions.
  5. Prepare your fajita mix, stir everything together and pour over your fajita pan and stir so everything is covered with the mix.
  6. Bake in the over at 400 f for 25 minutes.
  7. While the fajitas are baking, in a rice cooker prepare your rice.
  8. Once the fajitas have cooked and cooled down, squeeze the juice from one lime overtop the fajitas.
  9. Now it’s time to prep the bowls, fill each bowl with the cooked rice and top with the fajita mixture.
  10. Add sour cream and salas of your choice.
  11. Cover with a sealable lid and store in the fridge up to 4 days.
  12. Garnishes with chopped up cilantro the day your to eat your prep meal.
  13. Enjoy!

 

If you liked this recipe, check back soon for more one pan recipes (meal prep) meals that will help you get through the week without cooking constantly or having you eating out everyday.

 

Note: You can serve these fajitas with mexican salsa instead of regular salsa if desired. My recipe for Pico de gallo, is right here.


I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it!You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

 

 

Curries, Dinner ideas, Instant Pot, Quick and easy recipes, Slow Cooker recipes, Vegetarian

Eggplant Chickpea Curry

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This Eggplant Chickpea curry is simmered in just the right spices of coriander, cumin, red chili powder, green cardamom, garam masala to name a few. 

And is similar to Baingan Bharta which is a popular vegetarian indian eggplant dish, however with my recipe we are not roasting the eggplant, rather frying it.

This is one of my favorite vegetarian curries, I tend to eat it once a week. Simple, healthy and not expensive at all to make you are sure to love it too.

Packed full of so many flavors and texture it’s makes a satisfying and hearty meal. Serve alongside some naan bread, or rice and don’t forget to share.

Eating vegetarian never tasted so good. Go ahead and sprinkle this dish with some dried Fenugreek leaves on top for that extra flavor.

 

Note: If you are cooking on the stove top, omit the water. Otherwise it’s needed in the pressure cooker.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Chicken, Curries, Dinner ideas, Instant Pot, Slow Cooker recipes

Spicy Coconut Chicken Curry

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This Spicy Coconut Chicken Curry is a fusion type dish that I came up with in the past year or so.

This dish is packed with flavors that your sure to enjoy!

As you may know, I love Thai and Indian food. So you will always find all those types of spices in my pantry along with coconut milk.

For this recipe, I have infused spices from both cultures, to come up with this Chicken Potato Curry recipe, that I think is worth sharing. And have made time and time again in my kitchen. 

Everything goes so well together to make a creamy, spicy and flavorful curry. Serve over a bed of jasmine rice or alongside some naan bread.

NAAN bread also goes amazingly well with this meal. You can find that recipe at the bottom of this post!

This dish can be made with shrimp too, just add your shrimp during the last 5 minutes of cooking and omit the step  of cooking the chicken. 

Cooking Methods:

  • Pressure Cooker: Cook for approx. 10 minutes – after following the initial steps 1-6.
  • Slow Cooker: Place on LOW for 2-3 hours HIGH for 3 hours. – after following the initial steps 1-6.
  • Stove Top: Cook covered on low for 60 minutes. – after following the initial steps 1-6.


DID YOU MAKE THIS RECIPE?

If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

 

If your a CURRY lover like me. Then you will want to try these dishes below!

LOOKING FOR AN AWESOME NAAN BREAD RECIPE TO SERVE ALONGSIDE THIS CURRY? Then look no further, I got you covered! My Garlic Naan Bread Recipe is a sure WINNER!