Easy Chicken Curry

Ingredients

1  

cup  

white rice 

1 1/2  

tablespoons  

olive oil 

1  

small yellow onion, thinly sliced

1+ cup sliced mushrooms 

2  

teaspoons  

curry powder 

1/2  

cup  

plain yogurt 

3/4  

cup  

heavy cream 

1/2  

teaspoon  

kosher salt 

1/4  

teaspoon  

black pepper 

1  

14.5-ounce can diced tomatoes, drained (optional) 

meat from 1 rotisserie chicken, sliced or shredded or diced raw chicken, cooked with onions and mushrooms 

1/4  

cup  

fresh cilantro leaves, roughly chopped 

Directions

1. Cook the rice according to the package directions.
2. Heat the oil in a skillet over medium-low heat. Add the onion and mushrooms and cook, stirring occasionally, for 7 minutes.
3. Sprinkle with the curry powder and cook, stirring, for 1 minute.
4. Add the yogurt and cream and simmer gently for 3 minutes. Stir in the salt, pepper, and tomatoes (if desired). Remove from heat.
5. Divide the rice and chicken among individual bowls, spoon the sauce over the top, and sprinkle with the cilantro.

Pickled Red Onions

EASY PICKLED ONIONS

 

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INGREDIENTS

• 1 medium red onion, thinly sliced
• ½ cup apple cider vinegar
• 1 cup warm water
• 1 tablespoon sugar
• 1½ teaspoons Kosher salt
• 1/8 t ground allspice
• Pinch of red pepper flakes (optional)

INSTRUCTIONS

1. Combine vinegar, water, sugar, and salt in a medium bowl. Whisk together until sugar and salt is fully dissolved.
2. Place onion in a jar or bowl (I like to use a mason jar). Pour vinegar mixture over the onions and let sit at room temperature for at least 1 hour if you're in a rush. Preferably, cover jar or bowl and place in refrigerator for at least 1 day. Pickled onions will last for a few weeks stored in the refrigerator.
3. Use pickled onions to top tacos, nachos, sandwiches, salads, and more!

Carnitas

PORK CARNITAS (MEXICAN SLOW COOKER PULLED PORK)

Pan frying to get the golden brown crunchy bits is not optional! Broiling/grilling will not produce the same results as it dries it out and defeats the purpose of wonderfully moist slow cooked pork. My other "must do" step is to pour the juices in the slow cooker over the pulled pork - this adds so much flavour and makes it even juicier!


INGREDIENTS

• 5 lb / 2.5 kg pork shoulder, skinless, bone-in (4lb/2kg without bone)
• 1 onion, coarsely chopped
• 1 jalapeno, seeded and ribs removed, chopped
• 2 tbsp salt
• 1 tsp black pepper
• 4 cloves garlic, minced
• 2 oranges, juice only

Rub

• 1 tbsp dried oregano
• 2 tsp ground cumin
• 1 tbsp olive oil

INSTRUCTIONS

1. Rinse and dry the pork shoulder, rub in salt and pepper.
2. Combine the rub ingredients then rub all over the pork.
3. Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the orange.
4. Cook on low for 8 to 10 hours or on high for 6 hours.
5. The meat should be tender and falling off the bone. Remove from the slow cooker and let cool slightly. Then shred the pork using two forks.
6. Skim off the fat from the juices remaining in the slow cooker and discard the fat. Then if you are left with a lot more than 1½ to 2 cups of juice, then reduce it (either in the slow cooker on the sauté setting with the lid off, or in a saucepan). Set aside.

To Freeze

1. Pour the juices over the pulled pork and store in ziplock bags or airtight containers. Freeze in small batches for convenience. To use, defrost completely before following the next steps to brown.

To Serve

1. Heat 1 tbsp of oil in a large non stick pan over high heat. Place shredded pork into the pan and press down and cook until the bottom side is golden brown and crusty.
2. Pour over the juices and serve immediately (if you are using defrosted carnitas, this is not applicable as the juices are already on the meat).
3. If you are reheating the carnitas, then flip and cook the other side briefly just to warm through. I really recommend only making one side crusty and leaving the other side juicy and moist.

NOTES

1. If you are using a piece of pork that is more than 1 lb / 0.5 kg larger or smaller than the prescribed size, ensure you adjust the other ingredients accordingly.

2. To make this in the oven, add 1 cup of water to the braising liquid. Place in 325F/160C oven for 2 hours, covered, then roast for a further 1 to 1.5 hours uncovered. Add more water if the liquid dries out too much. You should end up with 1½ to 2 cups of liquid when it finishes cooking.

If you make this recipe in the oven, you could skip the pan frying step because you will get a nice brown crust on your pork.

from http://www.recipetineats.com/pork-carnitas-mexican-slow-cooker-pulled-pork/

Crockpot Chicken and Vegetable Curry

• 2-3 chicken thighs, cut into chunks
• Variety of vegetables; enough to fill the crockpot 3/4 full (I used broccoli, cauliflower, celery, and cabbage; could try sweet potatoes, carrots, other root vegetables)
• 3-4 Tbsp curry powder 
• 1 Tbsp dry ginger (or 4 Tbsp fresh, finely chopped)
• 1 Tbsp garlic powder (or 4-6 garlic cloves, minced)
• 1 large onion, chopped
• 1-2 Tbsp sugar
• 1 Tbsp sea salt
• 4 Tbsp arrowroot powder or cornstarch
• 2 1/2 cups chicken broth
• 1 can (14 0z) coconut milk

Cut, chop, and prepare all your ingredients as described above and throw together in your crockpot. Turn crockpot on low for 6 hours, high for 3-4 hours. Stir on an hourly basis until fully cooked. You may desire to thicken further with additional flour or arrowroot powder or remove the lid during the last hour so some of the liquids can simmer off.  Serve over bed of basmati rice.

If you want to make this ahead of time for the freezer, simply combine all the raw ingredients above and place in a freezer bag. Store in the freezer until you are ready to thaw and prepare in your crockpot on another occasion. Be aware that it may take longer to cook if you place the ingredients directly from freezer to crockpot.