Chicken, Curries, Dinner ideas, Instant Pot, Skip the takeout, Slow Cooker recipes

Chicken Chickpea Curry

This One Pot Chicken Chickpea Curry has a wonderful depth of flavor that you’re sure to love.

HOW TO MAKE CHICKEN CHICKPEA CURRY

This popular dish is made with boneless chicken breast and simmered in a rich tomato spiced cream sauce that you’re sure to love.
You can prepare this dish all in one pot on the stove or in your slow cooker/pressure cooker.
I like to prepare this in my slow cooker on the browning setting, just make sure you are using that lid otherwise you will have a mess for sure.
Find cooking instruction below in the recipe card.

I have experimented with plenty of curries for some time now, so you can trust me when I say this recipe is a sure winner.

Now you will want to go down the ethnic food aisle in your local grocery to pick up some “Madras Curry” which is the right kind of curry powder for this recipe.

Then you will add just a few more traditional Indian spices that will make this dish absolutely amazing.

Also if your not to familiar with dried fenugreek leaves, then I encourage you taking a stroll down your groceries ethnic for those as well.

They are sure to have it there somewhere, however if you cannot find them feel free to use cilantro or parsley instead.

Who said it takes a chef to make real Indian curry? Obviously never was in your kitchen.

Feel free to omit the chickpeas if your not a fan, however I love them and find they work so well in this recipe.

Not to mention add more fiber and helps to spread the meal out so you can have leftovers the next day.

If you prefer a much more spicier curry, I definitely recommend that you use fresh tomatoes versus canned. The canned tomatoes do give it a hint of sweetness that I find contrast well with the spices.

However this is your curry, so do as you please.

Cooking methods:

Simmer on a low-medium heat for 1 hour 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.

If you like curry dishes as much as me then you are going to love this simple recipe. 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.

Like this dish, try my “Chicken & Spinach Curry“ it is delicious!!

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

I am so thrilled you are reading one of my recipes, I appreciate every single one of you! 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!

Dinner ideas, Quick and easy recipes, Skip the takeout

Spicy Beef Lo Mein Noodles

Vegetarian lo mein noodles

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These Vegetarian lo mein noodles are made in a delicious vegetable stock and are simple and inexpensive to make.

Plus they can be on the table in under 20 minutes, easy enough eh!

Made with a bunch of vegetables such as baby bok choy, carrots, purple cabbage and lo mein noodles.

This dish is flavored with vegetable stock, soya sauce and sesame seeds.

You can always add shrimp to this soup, beef, tofu etc.

And if you want to spice it up some, simply add a little red chili paste.

You will want to start by chopping all your vegetables up first, this is the hardest part really.

Preparing the vegetables ahead of time is a good idea as well, then you could have this soup fresh in under 10 minutes.

Feel like adding chicken, pork or shrimp, go ahead it’s your soup!

The varieties of lo mein noodles are endless, so it’s good to experiment with the different brands to find your favorite.

This recipe proves that you don’t have to put a lot of effort into making a good dish. I just know your going to love it as much as we do!

You may want to add more soya sauce near the end, stir everything together well and taste before adjusting the flavor.

If you liked this recipe? Then you will want to try my other ASIAN inspired recipes below!

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!

Dinner ideas, Quick and easy recipes, Skip the takeout

Spicy Singapore Noodles

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**These Spicy Singapore Noodles are made with rice noodles. And is a super simple and inexpensive recipe that can be ready in less than 15 minutes!**

My Black Pepper Shrimp recipe works well alongside this dish also.

With each bowl costs less than $2 dollars, you can defiantly indulged.

What makes these noodles spicy is the addition of some red chili paste

SINGAPORE NOODLES

Singapore noodles are a very popular street food in some parts of Asia.
And are not made with flour like your typical noodles, rather they are made with rice.

Plus, making them at home is nice because they can be ready in under 15 minutes!

So forget the takeout tonight and make this delicious dish instead.

I used to order this often from my local Chinese restaurant, now I make it at home every time myself.

WHAT GOES WELL IN SINGAPORE NOODLES

Shredded Chicken
Shrimp
Scallops
Tender pork, beef or lamb
Green Onions
Bamboo shoots

WHERE ARE SINGAPORE NOODLES FROM

As the name say’s it, they are said to have originated in Singapore, Hong Kong.

However today, despite its name. Some would argue that Singapore noodles are not solely from Singapore! Confusing eh?

Well not really, since Singapore is known to be the hub of many cultures.

Many of their dishes today have been influenced by many different types of foreigners over the centuries.

And so today you can find many different types of dishes eaten in Singapore.

These noodles are now well known worldwide, and are eaten by all types of people.

WHAT’S SINGAPORE NOODLES

Singapore noodles are made with vermicelli rice noodles and bunch of seasonings. It is known for it’s sweet & savory curry flavor that has hints of garlic, ginger and onions.

Which are all simmered in a chicken broth stock along with soy sauce, oyster sauce, fish sauce, sesame oil.

I tried Singapore noodles for the first time a few years back and have been addicted ever since.

Some are made with shrimp, chicken or chinese style pork, while others are vegetarian.

I made mine with eggs today which work fantastic too.

HOW ARE SINGAPORE NOODLES MADE

Singapore noodles are always made with rice vermicelli noodles, that are tossed in a delicious sauce typically in a hot wok. Along with vegetables, scrambled eggs and a meat of your choosing.

Such as shrimp, chicken, pork or beef.

CAN YOU REHEAT SINGAPORE NOODLES

Yes, just make sure that you are cooking the eggs fresh again or whatever meat you choose to add.

CAN SINGAPORE NOODLES BE FROZEN

No, you do not want to freeze them because rice noodles do not freeze well.

SINGAPORE NOODLE SAUCE

Curry powder
Sweet Garlic Chili sauce or Red Pepper flakes
Soya Sauce
Sesame Oil
Chinese cooking wine
White sugar

SPICY SINGAPORE NOODLES

I like to spice this dish up by adding in 1 tbsp of red chili paste, however you can omit that if you prefer a less spicer dish.

HOW TO MAKE SINGAPORE NOODLES

Place the vermicelli rice noodles in a large pot and cover with chicken stock and bring to a boil, turn down the heat and let the noodles soak till soft.

Remove the cooked vermicelli noodles and set aside.

Wash your carrots and green onions and then julienne the carrots carefully with a knife and chop the onions then set those aside.

Meanwhile whisk together in a small bowl 2 tbsp of curry powder, sesame oil, minced garlic and ginger, soya sauce and red chili sauce.

Then add 1 tbsp of cooking oil to your wok along with the sliced onion and saute for one mixture then remove.

In the same wok ad 1 tbsp of oil again and scramble the eggs then set aside.

Add the julienned carrots into the pan/wok and all the other ingredients along with the “liquid sauce” mixture.

Stir fry till all the vegetables are soft yet crispy.

Toss back in the strained vermicelli noodles,

Sautéing till hot.

Top with fresh cilantro or green onions. Enjoy!

MORE TIPS:

You will want to start by scrambling the eggs first and then soaking the vermicelli noodles after in hot water.
Preparing the vegetables ahead of time is a good idea too, I used carrots so I just julienne them.
Feel like adding chicken, pork or shrimp, go ahead it’s amazing too! Just make sure you are cooking that separately, then adding it to the cooked vermicelli noodles.
The varieties of vermicelli rice noodles are endless, so choose your favorite brand and let’s get to cooking this delicious recipe!
You may want to add more soya sauce near the end, stir everything together well and taste before adjusting the flavor.

If you liked this recipe? Then you will want to try my other ASIAN inspired recipes below!

SUCH AS THIS VERY POPULAR SPICY CHICKEN RAMEN!

OR CHINESE FRIED MUSHROOM RICE

OTHER FAVORITES!

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!

Date Night, Skip the takeout

Chinese Beef Pepper Steak

Skip the takeout tonight and try this “Chinese Beef Pepper Steak” instead.

It is absolutely delicious and so healthy for you. So feel free to indulge and sharing is not mandatory!

I like good quality chinese food and will seek it out when the craving hits.

I lean more towards those authentic type dishes than those americanized sweet ones.

This dish definitely delivers on those authentic flavors.

So if your like me and prefer a more authentic stir fry too then you’re definitely going to want to add this recipe collection!

Sauteed in the most delicious sauce your family won’t believe this didn’t come from delivery.

So what is in that secret sauce anyway? Well it’s a simple combination of oyster sauce, soya sauce, cornstarch, sugar, rice vinegar and some great spices.

You are sure to be reminded of your best dining experience at your favorite asian restaurant with this one.

Your wanting to use a fast fry steak here and simple marinade it for 15 minutes prior to ensure it is as tender as possible.

To do that slice the steak against the grain and marinade it in a bit of baking soda then after the 15 minutes is up your going to run that clean under cold water.

Then add all the “sauce” ingredients back into a bowl with the cleaned steak and now your ready to pull it all together in the wok!

Meanwhile, while the steak is marinating in the sauce you can get your rice going either on the stove or in your rice cooker and also chop up all the vegetables = Red and Green peppers, onions, garlic and ginger.

Then the rest of the dish takes less than 15 minutes to pull together, talk about easy enough eh?

For this recipe you can throw in practically any type of vegetable in, sometimes will throw broccoli and snap peas for another version.

However this version is definitely my all time favorite, I could eat this once per week or more and sometimes i do 🙂

I like to serve this with some cooked jasmine rice on the side, I hope you give it I would love to know what you think?

If you liked this recipe? Then you will want to try my other ASIAN inspired recipes below!

Looking for more Chinese style recipes? search the blog’s “Skip The Takeout” section for some more inspiration.

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear how it turned out! 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!

Date Night, Dinner ideas, Meal Prep, Quick and easy recipes, Skip the takeout

Black Pepper Beef Broccoli Stir Fry

Gallery April 28, 2018 Jacqueline Leave a comment

Does your family like authentic chinese food as much we do? Well then you’re definitely going to want to add this Black Pepper Beef Broccoli Stir Fry to your recipe collection!

I’m now happy to share with you my family’s favorite way to make black pepper beef stir fry.

This recipe is not only super delicious, it’s also quick and healthy for you, win win!

Also this dish can be made for a fraction of the cost of what you would pay for takeout.

So if your trying to get your family to eat healthier, try this recipe tonight.

Sauteed in the most delicious sauce your family won’t believe this didn’t come from delivery.

If you tried my Black Pepper Chicken stir fry and liked it then your sure to like this one too.

There are a few different techniques to making it with beef, which I will teach you below.

First off the beef needs to be first tenderized first and foremost.

I learned to do this recipe through much trial and error and found the type of beef that works best is “flank steak” however you could use tenderloin or new york strip as well.

Then you will want to thinly slice the beef against the grain and allow it to marinade in baking soda for a minimum of 20 minutes to tenderizes it.

You can throw in practically any type of vegetable, I sometimes will use just peppers, other times I will use snow peas.

I hope you give it a try and if you do I would love to know what you think, just let me know in the comments below.

I like to serve this Black Pepper Beef with some cooked jasmine rice on the side, and will use a mini rice cooker to cook the rice.

Just set it and it will be ready when the dish is completed. I hope you give it a try there really isn’t much too it!

Meal Prep Idea: Make enough to create a few meal prep bowls for the week ahead, this recipe will feed two for dinner and create two meal preps.

If you liked this recipe? Then you will want to try my other ASIAN inspired recipes below!

Notes: You may use any other vegetables you have on hand such as snow peas, green peppers etc. Also feel free to use anywhere from 1 tsp to 3 tsp of black pepper depending on your households preference.

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

Easy Chicken Tikka Masala

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.

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

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.
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.
Add in the tomatoes and along with the tomato paste.
Next add in the yogurt, cream and stir everything to combine.
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.

This One Pot Chicken Chickpea Curry has a wonderful depth of flavor that you’re sure to love.

HOW TO MAKE CHICKEN CHICKPEA CURRY

Like this dish, try my “Chicken & Spinach Curry“ it is delicious!!

These Vegetarian lo mein noodles are made in a delicious vegetable stock and are simple and inexpensive to make.

Plus they can be on the table in under 20 minutes, easy enough eh!

These Spicy Singapore Noodles are made with rice noodles. And is a super simple and inexpensive recipe that can be ready in less than 15 minutes!

SINGAPORE NOODLES

WHAT GOES WELL IN SINGAPORE NOODLES

WHERE ARE SINGAPORE NOODLES FROM

WHAT’S SINGAPORE NOODLES

HOW ARE SINGAPORE NOODLES MADE

CAN YOU REHEAT SINGAPORE NOODLES

CAN SINGAPORE NOODLES BE FROZEN

SINGAPORE NOODLE SAUCE

SPICY SINGAPORE NOODLES

HOW TO MAKE SINGAPORE NOODLES

MORE TIPS:

If you liked this recipe? Then you will want to try my other ASIAN inspired recipes below!

OTHER FAVORITES!

Skip the takeout tonight and try this “Chinese Beef Pepper Steak” instead.

Does your family like authentic chinese food as much we do? Well then you’re definitely going to want to add this Black Pepper Beef Broccoli Stir Fry to your recipe collection!

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

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!

What You’ll Need

Marinating the Chicken

Why You’ll Love This Recipe

Ingredients You’ll Need

Homemade Indian Curry Spice Blend

How To Make Easy Indian Chicken Curry

Pressure Cooker Indian Chicken Curry

Slow Cooker Indian Chicken Curry

FAQ

CAN I USE COCONUT MILK IN CURRY CHICKEN?

HOW DOES CHICKEN CURRY TASTE?

You’ll Love My Easy Curry Recipes

your passport to the best cuisines

**These Spicy Singapore Noodles are made with rice noodles. And is a super simple and inexpensive recipe that can be ready in less than 15 minutes!**