Chicken Coconut Curry

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I wasn’t sure if I should share this recipe because I already have a Coconut Curry, Chicken Curry, Curry Meatballs, Curry Chicken with Sweet Potatoes, and Chicken Curry on Cauliflower Rice in the archives. Each are excellent and this is as different as the rest. Still curry, still chicken, still coconut, but independently magnificent. I suppose I just like curry. I’m not trying to be authentic because I generally turn to this sort of dish when I want a big healthy meal without a lot of fuss or time. There are tons of different curry blends out there, so test a few to find your favorite. I love the Lemon (Yellow) Curry from Frontier. It has turmeric, coriander, cumin, lemon peel, black pepper, freeze-dried whole lemon, cardamom, cinnamon, dehydrated garlic and cayenne. Yum!

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Chicken Coconut Curry
Adapted from The Clothes Make The Girl

Ingredients:
Sauce
1/2 tsp salt
1/2 tsp ground coriander
1/2 teaspoon ground cumin
1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground cardamom
1/2 tsp black pepper
1/4 tsp chili powder
1/4 tsp turmeric
1/4 tsp ground ginger
1 large onion, chopped
2 bell peppers, chopped
5 cloves garlic, minced
1 cup coconut milk
Chicken
1 lb. chicken thighs
3 Tbs coconut oil
Topping
1/4 cup unsweetened flaked coconut

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Instructions:
Combine spices in a small bowl and set aside.

In a large skillet over medium high, melt the coconut oil. Season the chicken with a bit of salt and pepper and saute until it’s nicely browned and cooked through, about 3-5 minutes per side.

Take the meat out of the pan, turn the heat down to medium, and throw in the onion, garlic, and green peppers with a pinch of salt. Stir fry until the onions are tender, brown and starting to carmelize, about 10-15 minutes.

Add the spices to the veg and add the coconut milk. Simmer until the sauce thickens a bit.

In a small dry skillet over medium low heat, cook the flaked coconut until it just starts to brown, stirring well. This will only take a couple minutes.

To serve, pile the chicken over steamed veggies, squash, cauliflower rice, or brown rice. Or just a glorious pile of chicken in a bowl! Top with a scoop of sauce and sprinkle the coconut on top. Lime wedges on the side for bonus points.

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Asparagus Dijon Crustless Quiche

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I make these crustless quiches rather often as a delicious way to use up whatever leftover meat and veg are still in the fridge on a slow weekend morning. This one is a little special because it didn’t have anything to do with leftovers and really highlighted the asparagus in season. It’s such a short, blissful season when we can get local asparagus, and nothing says spring and gratitude for green better than the tender stalks.

I hate calling these crustless quiches, because I promise you won’t be thinking of the lack of crust when you eat a big slice. This is a healthier and simpler recipe than making a traditional pie crust cheese filled quiche to what is supposed to be a quick prep breakfast. Though, I hesitate to call it a frittata, because in my mind, a frittata is made specifically by starting to cook the whole thing on the stove and then finishing under the broiler in the oven. Perhaps one of these days I’ll make it that way just so I can stop calling it a crustless quiche.

But if you’ll pardon the name, the method of cooking couldn’t be simpler. Sure, it has to cook for a while, but that’s the perfect time to make a pot of tea and ease into the morning with a book or the paper. Just my sort of weekend.

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Asparagus Dijon Crustless Quiche

Ingredients:
6 oz canned boneless, skinless salmon, drained
1 Tbs butter
1/2 small onion, finely chopped
1 bunch asparagus, chopped into 1/2-inch pieces
1-2 Tbs grainy dijon mustard
1/2 cup whole milk
8 eggs
salt and pepper to taste

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Instructions:
Preheat oven to 350 degrees.

In a large cast iron skillet over medium-high heat, add the butter, onions, asparagus, and big pinches of salt and pepper. Cook for 5 to 6 minutes, stirring occasionally, until the asparagus and onions are soft. Remove from the heat and use a spoon to spread out the mixture evenly on the bottom of the pan. Set aside.

In a large bowl, add dijon mustard, eggs, milk, and more pinches of salt and pepper. Whisk together until well combined.

Pour the egg mixture over the asparagus mixture in the cast iron. Bake until the eggs are set, about 35-45 minutes. Remove from the oven, cut into wedges and serve.

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