Chicken Curry

• 1/2 stick butter
• 2 teaspoons olive oil (optional)
• 2 yellow onions, halved and sliced thin
• 1-2 jalapeños halved, seeded and sliced thin
• 1 cup of frozen green beans (pre-cook in microwave until cooked and hot)
• 1/2 red or yellow pepper sliced thin
• 2-1/2 Tablespoons curry powder
• 2 large chicken breasts cut into large pieces
• 2 cups heated chicken stock
• 1 Tablespoon cornstarch
• 2 Tablespoons water
• 1/4 cup heavy cream
• 1/4 cup coconut milk (optional)
• 1/2 teaspoon Mrs. Dash Garlic & Herb
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 4 oz can sliced black olives, drained (optional)
• chives for garnish (optional)

Note: Stick close to times and temperatures, so not to over cook the vegetables.  Remember they are thin cut and cook fast.


Note: Next time ... Cook the chicken in a separate pan in olive oil for 5 minutes and then add it to the chicken the chicken broth step.  Add the jalapenos and red pepper in the same step.  Reduce the chicken broth step cooking time to 6 minutes.  Maybe add 2-3 whole, fresh basil leaves toward the end.

Heat butter in large frying pan.  You can add a little olive oil, as well if you wish.  When hot, add onions and cook 5 minutes over medium heat.  Stir occasionally.

Reduce heat to medium-low and mix in curry powder and cook 2 minutes.

Add chicken, red pepper and jalapeños and stir.  Season with Mrs Dash Garlic & Herb seasoning.  Cook 3 minutes over medium heat.

Pour in heated chicken stock and bring to a boil.  Lower heat to medium-low and cook 10 minutes. Stir occasionally.

Add warm green beans.  Mix cornstarch with water and stir into sauce.  Cook 1 minute while stirring sauce.

Pour in cream and coconut milk (optional) and bring to a boil.  Lower heat to medium and cook 2 minutes. Adjust seasoning (add the salt in this step).

Decorate with sliced black olives or chives and serve over yellow rice. 

Corny Cajun Shrimp

• 1 bag frozen corn kernels
• 1/2 large onion coarsely chopped
• 2 ribs celery coarsely chopped
• 1 can (14.5 oz) diced tomatoes with green chiles
• 1 Tablespoon fresh Thyme
• 1 teaspoon creole seasoning
• 8 oz frozen, peeled cooked shrimp
• 1/4 teaspoon Mrs Dash Extra Spicy

1. In a medium saucepan, combine corn, onions, celery, tomatoes, tyme and creole seasoning.  Cover and cook over medium heat until the vegetables are almost tender (about 10 minutes).
2. Stir in shrimp and Mrs Dash seasoning.  Cook covered until shrimp are heated through (about 2 minutes).  Season with salt, as necessary.