Tag: chicken

Easy Crock Pot Chicken Curry by Gordon Ramsay

Easy Crock Pot Chicken Curry


This is so easy and tasty. 

It’s a nice go-to recipe when

 you don’t have time to fuss. 

I was staying at our North Carolina condo for a few

 days to pack our things after our sale. There was 

nothing in the kitchen pantry to use for dinner, 

but with a quick run to the store for a few basic

ingredients I had dinner in the crock pot in 

5 minutes. So nice not to have to stop everything

 after a busy day to go out to eat. We could relax.

It’s definitely hurry curry

This recipe is so simple. Just 4 ingredients 

go in the crock pot and the coconut milk is

added at the end, after it’s cooked. So easy. 

 You can use any cut of boneless chicken; thighs, 

breasts, or tenders. The salsa adds all the flavor 

you need. I used medium salsa and there was

 just enough heat. Chicken tenders were on sale

so that’s what I used this time. The coconut milk

gives it a smooth creamy finish. You could also

substitute that with 1 C sour cream in a pinch. 

 Give everything a good stir. Cover and cook,

about 5-6 hrs on Low or 3-4 hrs. on High

 Stir in the coconut milk. 

 Heat a few minutes. 

 If you love curry, using the crock pot, 

and easy dinners this will be a favorite. 

 Serve over rice.

Who knew salsa and curry would make

 such a great team.

Easy Crock Pot Chicken Curry
3 lbs boneless chicken 
1 onion, chopped
1 C salsa, chunky, medium
3 T curry powder
1 t salt
1 can coconut milk (about 13oz)
Place chicken, onion, salsa, curry, and salt
in the crock pot. Give it a stir to combine.
Cover and cook on Low 5-6 hours, High 3-4 hrs.
Add the coconut milk  to the pot, stir to combine.
Serve over rice. Top with chopped fresh cilantro
if you have it on hand.

Enjoy!

Stirfried Brussels Sprouts with Beluga Lentils


| © 2018 |

Brussels sprouts flourish this time of year. Put this hearty winter veggie and beluga lentils together in this delicious and nutritious vegetarian meal tossed with a simple balsamic vinegar dressing.

  • 180 g Beluga lentils
  • 400 ml Water
  • 500 g Brussels sprouts, trimmed and washed
  • Salt
  • 50 g Sundried tomatoes, sliced
  • 1 Shallot, diced
  • 3 tbsp Ghee
  • 20 g Raisins
  • 50 ml Organic apple juice
  • 50 ml Chicken broth
  • 1 tbsp Maple syrup
  • 2 tbsp Balsamic vinegar
  • Freshly ground peppers
  • Parsley leaves
  1. Cover the lentils with water in a medium pot. Cook, covered, for 20 minutes until tender. At the meantime, bring a large pot of water to boil. Add salt to taste and brussels sprouts. Cook for 10 minutes. Drain and set aside.
  2. Slice the sundried tomatoes and finely dice the shallot. Melt the ghee in a skillet. Add in diced shallot and stir until aromatic. Add in brussels sprouts and cook for 3 minutes. Now add in sliced tomatoes and raisins and cook 3 more minutes.
  3. Pour in apple juice and chicken broth and cook 3 more minutes. Fold in lentils, season with maple syrup, balsamic vinegar, salt and pepper. Toss gently to combine. Garnish with parsley and serve.

| © 2018 |

| © 2018 |
Eat,Drink And Be Merry!

Black Lentil Stew with Sausage & Kale – Dark Food for Dark Days

There’s nothing like a big, steaming bowl of comfort food to make everything seem all right, and this dark, but delightful black lentil stew with sausage and kale is no exception. Whether you’re battling a lack of sunlight, or troubles at work, or you’re a NY Giants fan, a dish like this can do wonders to brighten your mood. 


Sausage and lentils is a marriage made in heaven, and so good together, that not even kale can ruin it. I’m kidding, and actually love kale, but if you’re not the biggest fan in the world, maybe try it one more time in this. As long as you cook the greens until they get nice and tender, you’ll be surprised how sweet, and mild they become.

In case that’s asking too much, spinach, and/or other vegetables will also work here, as these types of recipes are a perfect catch-all for seasonal produce. You people with neighbors who grow zucchini should pay especially close attention to that last part. Regardless of what you add, or don’t, I really do hope you give this black lentil stew a try soon. Enjoy!


Ingredients for 4 large portions:
2 tablespoons butter
1 yellow onion, large dice
1 large carrot, cubed
1 rib celery, cubed
12 ounces smoked garlic sausage, or any kind of sausage (cook fresh sausage first, and then slice)
1 bay leaf
1 1/2 cups black lentils
6 cups chicken broth
freshly ground black pepper to taste
1 teaspoon salt, plus more to taste
2 bunches (about 12 ounces by weight) kale or other leafy dark greens, chopped, washed
1 large diced tomato, optional
sour cream and cayenne to garnish
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