Chicken Massaman Curry

Chicken Massaman Curry

I can take no credit for this one, got it from a coworker who found it online.  It is delicious!

Prep Time

20 Min

Cook Time
35 Min

Ready In
55 Min

• 2 tablespoons vegetable oil
• 3 tablespoons curry paste (or more if you like it HOT)
• 3/4 inch thick slice ginger, minced
• 1 1/4 pounds skinless, boneless chicken breast meat - cubed
• 3 tablespoons brown sugar
• 3 tablespoons fish sauce
• 3 tablespoons tamarind paste (I use Worcestershire Sauce)
• 1/3 cup peanut butter (I probably double this because I like it THICK)
• 3 cups peeled, cubed potatoes (I use sweet potatoes and boil them until they are almost cooked)
• 1 (13.5 ounce) can coconut milk (I use the LITE coconut milk)
• 3 tablespoons fresh lime juice

Directions

·          Heat vegetable oil in a large saucepan over medium heat. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.

·          Stir in curry paste and minced ginger; cook and stir for 2 minutes.

·          Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes.

·          Add the lime juice and cook for an additional 5 minutes before serving.

·          Serve on basmati rice with naan bread.

OPTIONS FROM OTHER PEOPLE

Ø  use lite coconut milk and I added some carrots, basil and unsalted cashews

Ø  start off frying the paste first with the oil for a couple minutes and then add the creamy part of the coconut milk. I also didn't add peanut butter, because I think that's cheating kind of and another user complained about the thickness of the curry (I like mine soupy, too). I would just use peanuts, throwing them in with the potatoes or at the end, and maybe peanut oil to fry it all up with.

Ø  sweet potato instead of white and added onions and carrots as per another reviewer's suggestion.

Ø  Nutritional InformationThe only thing I substituted was equal parts Worcestershire sauce for the Tamarind paste. I added onions, sweet potatoes and a few strips of bell pepperChicken Massaman CurServings Per Recipe: 4

Amount Per Serving

Calories: 690

·Total Fat: 41.2g

·Cholesterol: 73mg

·Sodium: 1221mg

·Total Carbs: 47.3g

·    Dietary Fiber: 5.5g

·Protein: 38.1g

VIEW DETAILED NUTRITION
About: Nutrition Info

Chicken Spaghetti & Sour Cream Noodle Bake

These next two recipes I took from The Pioneer Woman.  I haven't tried the Chicken Spaghetti and I made a couple of revisions so hopefully it turns out okay!  I just cooked up a couple of chicken breasts and baked them.  As a result, I did not have broth so I just threw some chicken bullion into the water when I was cooking the spaghetti!  I also couldn't find pimentos at the grocery store (I am sure they were there, I just couldn't find them easily...so I gave up quickly). 

CHICKEN SPAGHETTI

• 2 cups Cooked Chicken
• 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
• 2 cans Cream Of Mushroom Soup
• 2 cups Grated Sharp Cheddar Cheese
• 1/4 cup Finely Diced Green Pepper
• 1/4 cup Finely Diced Onion
• 1 jar (4 Ounce) Diced Pimentos, Drained
• 2 cups Reserved Chicken Broth From Pot
• 1 teaspoon Lawry's Seasoned Salt
• 1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
• Salt And Pepper, to taste
• 1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Now we did eat the Sour Cream Noodle Bake for supper and it seemed to get a few thumbs up! I would describe it as a better tasting version of Hamburger Helper!  The sour cream and cottage cheese help give it a sharp taste that contrasts well with the hamburger and tomato sauce.  I liked it!

SOUR CREAM NOODLE BAKE

• 1-1/4 pound ground beef
• 1 can 15-ounces Tomato Sauce
• 1/2 teaspoon Salt
• Freshly Ground Black Pepper
• 8 ounces, weight Egg Noodles
• 1/2 cup Sour Cream
• 1-1/4 cup Cottage Cheese
• 1/2 cup Sliced Green Onions1 cup Grated Sharp Cheddar Cheese

Preparation Instructions

Preheat oven to 350 degrees.
Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

Slow Cooker Beef Barley Stew

I can't give my review on this one as I just froze a couple of bags for the freezer for later.  I have tried a few beef stews from the "freezer recipe" collections and not all have been good but this one seemed a bit different.  And I really enjoy the barley instead of potato!  I took this from the Happy Money Saver site. She says she puts everything except carrots and water in the bag, uncooked, for freezing then tosses it all into the slow cooker.  I decided to par boil the carrots to get them a bit soft and threw them in as well. So I will only need to add water on the day of cooking!  I'll let you know what I think when we have it.

1 lb Beef Stew Meat, (diced small)

1 1/4 cups sliced or chopped carrot
1 1/4 cups chopped onion 

 3/4 cup chopped celery
5 Cups Water
1 tsp parsley flakes
1/4 tsp pepper
1 tsp granulated sugar
2 TBSP Beef Bouillon powder
1/2 cup pearl barley
15 oz can tomato sauce

Place all ingredients in a 5 quart slow cooker or Crockpot. Stir it up. Cover and cook on low for 8-10 hours on low or 4-5 hours on High.