Coconut Curry Chicken

April 15th, 2017 | Posted by Milana in Indian Cuisine | Lunch/Dinner - (0 Comments)

INGREDIENTS:

4-8 Boneless, Skinless Chicken Thighs (this can be made with 2lbs Boneless, Skinless Chicken Breasts as well)

Salt and pepper to taste

1- 1/2 Tbsp Avocado Oil

2 Tbsp curry powder

1 sweet onion, thinly sliced

2 cloves garlic, minced

1 can reduced Fat (14 ounce) coconut milk

1 can No Salt Added (14.5 ounce) diced tomatoes

1 can No Salt Added (8 ounce) tomato sauce

2 Tbsp sugar (I used Maple Syrup)

DIRECTIONS:

Season the chicken chunks with salt and pepper.

Mix curry powder and oil. Heat a 6qt sauce pan over medium-high heat and add the curry oil mixture. Heat curry oil for 1 minute.

Add garlic and onions and cook for 1 minute.

Add chicken chunks and toss lightly to coat with the curry oil mixture.

Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.

Pour coconut milk, diced tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

Serve immediately, over rice. Enjoy!

**Original recipe adapted from Salu Salo Recipes.

 

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Iranian Eggplant Dip (Kashk-e-Bademjan )

April 15th, 2017 | Posted by Milana in Appetizers | Recipes - (0 Comments)

*photo was taken by Sabrina. 

INGREDIENTS:

2 Large Eggplant, peeled and sliced 1/2″ thick

Olive oil cooking spray

Sea salt and pepper

1-1/2 Tbsp double concentrated tomato paste

1/4 Cup warm water

1/2 tsp ground turmeric

5 cloves garlic, minced

1 sweet onion, thinly sliced

2 Tbsp Olive Oil (not extra virgin)

1/2 tsp smoked paprika

2 Tbsp Greek Yogurt

1 Tbsp Sour cream (can use Tofutti’s Sour Supreme to make non dairy)

DIRECTIONS:

Heat oven to 400F. Line baking sheet with parchment paper. Season both sides of Eggplant slices with salt and pepper. Liberally spray with oil on both sides and roast for 10-15 on one side. Flip and roast an additional 5-10 min. 

In the meantime, using a large skillet (12″). Sauté onions and garlic with turmeric and salt to taste until translucent (about 20 min on medium low heat. Set half of the onions mixture aside for garnish. 

Chop the eggplant and add it to the onions in the pan. Mix the water with the tomato past and add it to the eggplant. Add the smoked paprika and sauté for an additional 15 min on med low heat. 

Turn off heat and stir in the yogurt and sour cream. Serve in a bowl garnished with the reserved caramelized onions along with warm, fluffy pita. Enjoy. 

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