Happy Wednesday friends! Fall has arrived, the kids are back in school…well not MY kids but you know what I mean…and it’s time to think about easy dinners once again. Isn’t that the worst? WHAT’S FOR DINNER? Eek! I dread not having meals planned on busy week nights. Solution, One Pot Chicken Coconut Curry!
Today I am guest posting over on Maurice’s Blog and sharing the step by step tutorial for making this recipe. It really is one of my favorite dishes and the perfect warm and satisfying meal for a week night. In fact, I might just make it again. So, what’s for dinner?
Head over to Maurice’s Blog for more about this recipe and a look at what I am wearing…
photos by Joanne Pio
- 2 pounds, Boneless Skinless Chicken Breast, cut into large cubes
- 1 whole Onion, peeled and quartered
- 2 cloves Garlic, peeled
- 1 whole Small Green Bell Pepper, seeded and cut into large cubes
- 4-5 small yellow potatoes cut into cubes
- 1 (5oz) can Tomato Paste
- 1 (13.5oz) can Coconut Milk
- 1-½ teaspoon Salt
- 1 Tablespoon Curry Powder
- 1 Tablespoon Garam Masala
- coconut oil
- flat leaf parsley for garnish
- Cube chicken, potatoes and bell pepper. Set aside.
- In a food processor, combine onion and garlic. Blend until you have an almost smooth consistency.
- Add a couple of tablespoons of coconut oil to a large pot and over medium heat, begin to cook the chicken cubes until lightly browned. Remove from pot and set aside.
- Add in another tablespoon of coconut oil and cook potatoes and bell pepper until lightly browned and slightly softened.
- Add chicken back into the pot along with the pureed onion mixture.
- Add in remaining ingredients; tomato paste, coconut milk, salt, curry powder and garam masala.
- Return pot to medium heat and cook stirring until all of the ingredients are combined. Cover and cook 30 minute or until chicken is cooked through and potatoes are soft. During the cooking process if the curry becomes too thick you can add in just a few tablespoons of water.
- Serve hot over cooked jasmine rice and garnished with fresh parsley.
Pumpkin bread, glorious pumpkin bread! There are few recipe in the world that are easier to make and more satisfying than pumpkin bread. It’s moist, delicious and blurs the line between breakfast foods and desserts so nicely. Sure, you’ve probably tried a recipe for pumpkin bread, but you haven’t tried THIS recipe and maybe, just possibly, it could be the best of all time…
So, remember last week when I wrote about how the weather here in LA was finally beginning to cool down, blah, blah…fall on it’s way and all of that? Well, I jinxed it. Yes, I spoke too soon and this past weekend was a scorcher. We’re talking 97 degrees on Sunday and I’m over here baking Pumpkin Bread and cursing the heat. Because this time of year all I want in the world is a cool crisp breeze and a possibly a sweater…is a sweater too much to ask for?
Pumpkin Bread with Maple Butter Icing is the classic sour cream pumpkin bread recipe that I’ve been making for years now but with a tasty addition of maple butter icing and chopped walnuts. Pure pumpkin puree make this bread moist and the addition of sour cream insures it is rich and dense. And in the land of quick breads, it really doesn’t get more perfect than this.
So, if you make just ONE of my recipes this fall, let it be this one. And if you happen to be cranking the AC and pretending like the brown leaves on your lawn are signs of fall and not just dead from the blazing heat…I’m standing in solidarity with you. Now eat a slice of pumpkin bread and stand under that ice cold ac vent…this too shall pass.
- 1/2 cup (1 stick) butter, at room temperature, plus more for pan
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup sour cream
- 1 teaspoon vanilla
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 Tablespoons butter, softened
- 1/4 cup maple syrup
- 1 cup confectioners sugar
- 2-3 teaspoons milk, or more if needed
- chopped walnuts, optional
- Preheat oven to 350 degrees. Butter and line a loaf pan with parchment; set aside.
- In an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy.
- Add eggs, and beat to incorporate.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt. Add to the butter mixture, and mix until just combined.
- Add pumpkin, sour cream, and vanilla; mix to combine.
- Pour batter into prepared pan and bake 45-50 minutes or until a cake tester inserted into the center of the cake comes out clean. Let rest in pan for 10 minutes, then pull out of the pan using the parchment paper and place on a cooling rack to cool completely before icing.
- In an electric mixer, beat butter and maple syrup until well combined. Add in the confectioners sugar and beat until smooth.
- Add in the milk one teaspoon at a time until the icing is able to be drizzled but still thick.
- Drizzle over the top of the cooled pumpkin loaf and sprinkle with chopped walnuts.