Thai Curry Chicken

Main, Poultry | January 13, 2016 | By

If you’re serious about cooking Asian food (or not!), you simply must have yellow curry powder or paste in your pantry! It’s really a staple for Asian/Indian food and worth the few bucks it costs to purchase it. Here, it’s used in this simple Thai curry chicken dish that screams comfort food! It’s the perfect accompaniment with white or brown rice and will warm your belly while putting a smile on your face. 🙂 Enjoy!

Thai Curry Chicken
Serves: 6
  • 3 tablespoons canola or vegetable oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tablespoon grated fresh ginger
  • 1 Thai chili pepper, seeded and chopped
  • 3 tablespoons yellow curry powder
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 ½ lbs. boneless, skinless chicken, cut into bite sized pieces
  • ½ cup reduced sodium chicken stock
  • ¼ cup chopped fresh cilantro, more for garnish
  • ¾ cup plain whole-milk yogurt
  • 2 cups cooked white or brown rice
  1. In a heavy pan, heat oil over medium high heat. Cook onions, garlic, ginger, and chili pepper until softened, about 5 minutes. Add curry powder, salt and cumin and cook, stirring for 2 minutes. Add chicken pieces and cook, stirring to coat, for 3 minutes. Add chicken stock and cilantro. Cover and simmer gently, stirring occasionally, until chicken is cooked through, about 15-20 minutes.
  2. Add yogurt to curry and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes. Serve chicken on top of rice. Garnish with cilantro when serving.

Lentil Quinoa Bowl

Earlier this year, Panera Bread introduced a few noodle bowls, this being one of them. To my dismay, they don’t give out their recipes so I recreated it myself! It’s really delish and comforting. The broth is easy to make and you can add a protein, like egg or chicken. I like a little heat in my soup so one Thai chili pepper is all you’ll need. Trust me, you won’t be able to tell if it’s take-out from Panera or home made!

Lentil Quinoa Bowl
Serves: 4
  • 3 cups water
  • 5 dried shiitake mushrooms
  • 5 sun dried tomatoes
  • 3 cloves garlic, crushed
  • 2 tablespoons miso paste, more to taste
  • 3 tablespoons soy sauce, more to taste
  • 1 Thai chili pepper, seeded and sliced
  • Juice of ½ a lemon
  • Handful chopped cilantro
  • 2 tomatoes, diced
  • ¼ cup cooked quinoa
  • ¼ cup cooked French green lentils
  • 1 cup chopped frozen kale
  • Fresh, torn baby spinach leaves
  • One cooked egg, sliced
  • One slice of lemon
For the Broth
  1. In a heavy stock pot, combine together water mushrooms, sun dried tomatoes, garlic, miso paste, soy sauce, chili pepper and lemon juice. Bring to a boil and let simmer for 20 minutes. Strain, reserving liquid. Put broth back into pot and keep warm. Add cilantro.
  2. Meanwhile, cook the quinoa and lentils separately according to package directions. Combined once cooked and set aside to cool. Add kale to broth and cook 3 minutes. Take pot off heat.
To Assemble
  1. In a large soup bowl, place ¼ cup quinoa/lentil mixture at bottom of bowl and top with torn spinach. Ladle broth on top. Garnish dish with egg slices and slice of lemon.
French green lentils are firmer than regular lentils and maintain a nice green color. I have found them available at Whole Foods and Fresh Market.

Adapted from: Panera Bread