Cooking for Seven

Having lived in Minnesota my whole life, I’ve become quite accustomed to temperatures that dip well below freezing for months on end; to drifts of snow several feet high. Do I bemoan my fate and pine for summer? Not at all!

I love being able to stand by the fire, pull on warm socks & sweaters, and enjoy a bowl of steaming soup.

Here’s a recipe that’s sure to keep you cozy. Not only by it’s thermal heat - the spicy jalapeño peppers will keep your taste buds hopping!

Notes: I added my own spin to this recipe. We had some fresh ginger in the refrigerator, so I added a tablespoon or so. I thought the amount of spicy heat was perfect, but if you prefer a milder flavor simply leave out the jalapeño peppers and reduce the amount of curry powder.

The original recipe suggest that you serve the soup with jasmine rice. The soup was wonderful on its own, though I would like to try it with rice or rice noodles.

Coconut & Chicken Curry Soup

Adapted from a recipe by Katie Goodman

Printable Recipe

Ingredients:

• olive oil
• 3 chicken breasts, cut into bite sized chunks
• 1/2 of a large onion, chopped fine
• 1 tablespoon grated fresh ginger
• 1 1/2 cups chicken broth
• 1 can (14 ounces) unsweetened coconut milk, full fat
• 2 teaspoon curry powder
• 1 jalapeño, seeded, minced
• 2 tablespoons lime juice
• 1 small green bell pepper, sliced thin
• 1/2 cup chopped fresh cilantro, plus extra for garnish
• 1/2 cup unsweetened chipped coconut
• 2 cups freshly cooked jasmine rice (optional)

Directions:

1) Heat the olive oil in a medium sized soup pot over medium heat. Add the chicken to the oil, season lightly with salt and pepper. Sauté until cooked through and golden. Remove chicken and set aside. Sauté the onion, adding more oil if necessary, until tender.

2) Return the chicken to the pot with the onions. Add the ginger; cook for 1 minute. Add chicken broth, coconut milk, curry powder and jalapeno. Bring to a simmer over medium heat. Add bell pepper and cilantro and simmer an additional 3 minutes. Stir in lime juice. Season to taste with salt and pepper.

3) Optional: Spoon rice into 4 bowls. Top with a ladle or two of soup. Garnish with additional cilantro and a sprinkling of shredded coconut. Serve.

Makes approximately 6 servings

My introduction to curry was early on in my life. Mom made the “Chicken Hurry Curry” recipe found on the back of the chicken package. I don’t remember ever disliking curry, though I was probably a bit skeptical when Mom first set it before us.

Now we simply adore curries. I enjoy both the Indian and Thai versions. I love the thick, spicy Indian curries, but I really like the coconut flavors in the Thai curries.

Here is our current favorite recipe. I’m not sure if the title is correct - it seems to be a blend of Indian and Thai curry. It can be quite spicy, which pleases Dad. If you prefer a milder curry, reduce the amount of spices. But you will be missing out!

This curry is very good served with Thai Coconut Rice.

m

Indian Chicken Curry

From All Recipes

Ingredients:

• 1/4 cup and 2 tablespoons olive oil
• 2 small onions, chopped
• 4 cloves garlic, minced
• 1/4 cup and 2 tablespoons curry powder
• 2 teaspoons ground cinnamon (I prefer to leave out the cinnamon)
• 2 teaspoons paprika
• 2 bay leaves
• 1 teaspoon grated fresh ginger root
• 1 teaspoon sweetener of choice (I like maple syrup)
• salt to taste
• 4 skinless, boneless chicken breast halves - cut into bite-size pieces
• 2 tablespoons tomato paste
• 2 cups plain yogurt
• 1-1/2 cups coconut milk
• 1 lemon, juiced (I like to use lime juice as well)
• 1 teaspoon cayenne pepper

Directions:

1) Heat olive oil in a large skillet over medium heat. Saute onion until lightly browned. Stir in garlic, curry powder, cinnamon (if using) paprika, bay leaf, ginger, sweetener and salt. Continue stirring for 2 minutes.

2) Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil. Remove from heat. Stir in lemon juice and cayenne pepper and remove bay leaf. Serve immediately.

I like to serve with fish sauce, toasted coconut, and red curry paste.

……As I glanced through Simply Summer by Angela Tunner, this recipe caught my eye. You see, I’m a sucker for anything involving coconut. Not only does it taste so wonderfully exotic, it is also very healthy. Granted, the sweetened shredded coconut used in this recipe is not the most healthy variety of coconut products, but it still tastes delicious.

……This recipe is perfect for that scorching summer day when you don’t feel like adding any extra heat to the house. You could cook the chicken the night before, or on some day that’s pleasantly cool. It is very filling, so you can serve it as your main dish. Or spread it on a piece of you favorite bread to create a very different chicken salad sandwich.

.

Mango & Coconut Chicken

From Simply Summer

Ingredients:

• 4 cups torn or shredded cooked chicken (about 3 medium chicken breasts)
• 1/2 cup shredded sweetened coconut
• 1 tablespoon fresh lemon juice
• 1 tablespoon Dijon mustard
• 3 tablespoons Major Grey mango chutney*
• 1/2 cup plain yogurt (I used sour cream)
• 1/2 cup coarsely chopped Italian parsley
• 1/2 teaspoon sea salt
• Pepper, black, to taste

Directions:

1) Place the chicken pieces in a medium bowl. Add the shredded coconut, lemon juice, mustard, chutney, and yogurt and toss until well combined. Add the parsley and toss to combine.

2) Stir in the salt and pepper. Taste and adjust seasonings, if necessary. Serve immediately or refrigerate until needed.

Serves 4

*Angela’s Tip: Major Grey is no a brand of chutney, it is a style of chutney. Look for it under various brand names in your supermarket in the condiments or ethnic section

This recipe is for that special occasion when only white rice will do. Like when your sister makes the best chicken curry you’ve ever tasted.

The original recipe declared that it would serve 4. It served all seven of us with leftovers. But then, we’re not much of rice or pasta eaters. We go heavy on the sauce. However, this rice is so good it can be eaten all by itself. Which my sister and I did.

.

:: Thai Coconut Rice ::

Ingredients:

2 cups medium-grain rice

2 cups regular coconut milk

1 3/4 cups water

1/2 teaspoon kosher or sea salt

1 tablespoon coconut oil

2 teaspoons maple syrup, sucanat, brown sugar, or sweetener of choice

1/2 teaspoon coconut flavoring, optional

1-2 tablespoons toasted coconut, optional

Directions:

1) In a large, deep-sided pot, melt the coconut oil over medium heat. Add the rice and cook, stirring occasionally, for about 2 minutes.

2) Add the coconut milk, water, salt, sweetener, and flavoring if using. Stir well. Bring the rice to a boil, stirring occasionally to prevent the rice from burning.

3) When it comes to a boil, reduce the heat to medium-low. Place the lid askew on the pot, allowing some of the steam to escape. Cook for 15-20 minutes, or until the rice has absorbed all (or nearly all) of the coconut-water.

4) Turn off the heat. Cover the pot tightly with the lid and allow to rest for 5-10 minutes, or until you are ready to serve. When you are ready to serve, fluff the rice with a fork or chopsticks. Top with roasted coconut if desired.

Serves 4-6

P.S. Recipes from the Party coming up next!