Category Archives: Beef and Lamb

Chicken Vegetable Curry Bowl

Chicken Vegetable Curry Bowl from Taste Love & Nourish

Years ago, I had the most delicious curry made by my sister’s friend. I was lucky enough to get the recipe, but I keep adapting it in a variety of ways. I’ve made a Roasted Vegetable Curry a while back that is really wonderful. This one, with chicken, is a bit quicker and simpler process from the original and I’ve added some more veggies. The great thing about recipes like this is you can adapt them so easily. Take this recipe and add shrimp instead of chicken or use whatever veggies you have on hand.

Let’s talk curry. I use a Jamaican curry, Blue Mountain Country Curry in this dish, but you can use any curry you have or mix your own. I’m no expert, but I’ve read that the difference between Jamaican curry and Indian curry is the addition of allspice, anise and mustard seed in the Jamaican version. So, let’s say someone in your house says they don’t like curry. Make this for them. Really. My husband has been telling me he doesn’t like curry for over twenty years and once I made this dish for him, he suddenly loves curry!

Chicken Vegetable Curry Bowl from Taste Love & Nourish

Chicken Vegetable Curry Bowl

Brown Rice (Recipe below)
1 T. olive oil
1 T. butter
1 1/2 lbs. boneless, skinless chicken breasts or thighs, cubed into bite-sized pieces
pinch of Kosher salt
black pepper
1 large sweet onion, diced
1 large red pepper, diced
2 medium carrots, sliced
3 cloves garlic, minced
2 – 3 T. Jamaican curry
2 Roma tomatoes, diced
14 oz. can light coconut milk
1/2 C. golden raisins
1/2 C. frozen peas

In a heavy pot over medium high heat, add the olive oil and butter. As soon as the butter is melted, add the cubes of chicken and give them just a small pinch of salt and a nice amount of black pepper. Sauté just until they lose their pink color. Add the onion, red pepper and carrots. Continue to cook just until the onions begin to get translucent. Add the garlic and cook for a minute then add the curry and cook another minute. Add (are you allowed to start three sentences in a row with the same word?) the tomatoes, coconut milk and raisins. Bring the curry to a light simmer, reduce the heat to low and cover with a heavy lid for 30 minutes. Now add the peas, stir them in and cover. Simmer for just about 5 to 10 more minutes.

Serve over brown rice and with naan or other flatbread, if desired. (see Notes).

Serves 4

Brown Rice
1 C. medium grain brown rice
2 C. water
pinch of sea salt

Combine the rice, water and salt in a medium saucepan over high heat. Bring to a boil and reduce heat to low. Cover and cook for about 50 minutes or until all liquid is absorbed. Remove from heat and let stand covered for about 5 minutes or until ready to serve.

Notes:

  • Naan is a really wonderful Indian flatbread. When serving it with this dish, I like to rub it with the cut side of a garlic clove and brush some olive oil on top. Place the naan in an oven preheated to 350 degrees for about 2 minutes.
  • I love this curry even better the next day! Sometimes I make it and put it in the fridge for dinner the following night.
  • Jamaican curry has quite a bit of salt, so I only salt sparingly before cooking the chicken and then taste test at the end.
  • I use chicken breast to keep this dish lower in fat, but I have to say, using chicken thighs gives you a more tender result. Use what you like best.

 

Three-Piece Dansk Giveaway!

Dansk Three Piece Cookware Set: Six Quart Casserole, Two Quart Saucepan and Round Baker.

I always reach for my heavy cast iron pots when making dishes like this curry. I love mine! They are an investment, but they perform so beautifully. They retain so much heat, cook evenly and that heavy lid keeps so much moisture in the pot. They last forever too! So, because I love you guys so much…I’ve teamed up with some really amazing blogger friends and would love to give a three piece Dansk set away to you!

 

 

Enter now!

 

 

FacebookTwitterGoogle+TumblrKindle ItStumbleUponRedditEmailPrintFriendlyShare a little love...

Bolognese Sauce

Bolognese Sauce - perfect comfort food from Taste Love & Nourish

Every once in a while, I get this nagging craving. It involves pasta, a hearty Bolognese and a glass of wine. If it’s a Sunday morning and there’s a chill in the air, that’s an added plus. I love to prepare this sauce on those lazy days where it can simmer slowly on the stove while I pad over in my slippers every so often to give the pot a stir. It fills the house with its wonderful smell, magnifying our hunger.

Bolognese takes some time…and some love. Enjoy the process. It makes it taste so much better in the end.

Bolognese Sauce - perfect comfort food from Taste Love & Nourish

Bolognese Sauce

1 T. olive oil
1 T. butter
1 medium onion, finely diced
2 stalks celery, finely diced
2 medium carrots, finely diced (See Notes for tip)
3 cloves garlic, minced
2 lbs. lean ground beef
1 1/2 C. dry white wine
1/2 t. allspice
1/2 t. nutmeg
salt and pepper to taste
1 C. low fat milk
28 oz. can whole San Marzano tomatoes, crushed by hand, hard stem end removed, with juices in a bowl
28 oz. can crushed tomatoes
1 – 2 C. chicken broth

In a large heavy pot over medium heat, combine the olive oil and butter. Add the onion, celery and carrots. Sauté for about 8 minutes or until the onion and celery have softened. Add the garlic and continue to cook for just a minute. Add the ground beef. Cook until the beef has just begun to brown.

Add the wine. Simmer lightly for three or four minutes, then add the allspice, nutmeg, a bit of salt and pepper and the milk. Simmer lightly again for about five minutes. Add the tomatoes and just one cup of the chicken broth. Save the remaining broth to add as the sauce cooks.

Simmer on low heat for five to six hours, stirring every so often and adding more broth as needed. If you have a slow cooker, you can certainly put it in that at this point to simmer all day.

Serves 8 to 10

Bolognese Sauce - perfect comfort food from Taste Love & Nourish
    Notes:

  • An easy way to finely dice a carrot is to first cut a tiny bit off of one side so that the carrot will lay flat on your board. Then cut the carrot lengthwise into fairly thin slices. Cut those into strips, then cut across the strips into a fine dice.
  • Traditional Bolognese, from the Bologna region of Italy, is not eaten with spaghetti. That came to be popular in other countries in Europe. In Italy, Bolognese is usually served with a wider pasta like tagliatelle that can really hold up to a meat sauce. It’s also very traditional and wonderful in a lasagna paired with béchamel.
  • When serving the Bolognese with pasta, be sure to cook your pasta to al dente, with a little bite left to it. Then, toss the pasta with enough sauce to coat it and allow the pasta to absorb some of it. Serve in bowls and top with a bit more sauce. Don’t skip that step…it makes all the difference. No white pasta with a red blob of sauce in the middle…OK? ;)
  • On those days where I’m feeling indulgent, I love to add some pancetta to this. Use about an inch slab of pancetta. I like to freeze it for about thirty minutes to make it easier to cut. Then dice it finely and add it in the very beginning to render the fat out. Once the pancetta is nice and brown, remove it from the pan and continue with the recipe, omitting the butter from the ingredients. Add the pancetta bits back to the pot with the meat.

 

Bolognese Sauce - perfect comfort food from Taste Love & Nourish