I love the flavors of ginger, garlic, and cinnamon… cooked together with coconut milk and tomatoes. Big bites of carrot, celery, and potato make this a hearty meal. This curry is so delicious. I like my curry rich and thick. This turned out just perfect!

Vegetarian? Substitute white mushroom halves for the chicken and use veggie broth instead of the chicken broth. If you don’t want/like mushrooms, just use some extra veggies like broccoli or snow peas.

INGREDIENTS
3 Tbsp Butter
1 Onion, chopped
1-inch piece Ginger, peeled and finely chopped
4 cloves of Garlic, finely chopped or minced
2 Tbsp Garam Masala
½ tsp Cinnamon
4 Chicken Thighs, boneless & skinless, cut into 1-inch cubes
2 Tbsp Tomato Paste
1 (15-ounce) cans Coconut Milk
2 cups Chicken Stock
2 Carrots, peeled and chopped
1 Green Bell Pepper, chopped
1 Potato, peeled and chopped
2 Roma tomatoes, diced
2 Tbsp cilantro leaves, plus more for garnish
1 lemon, juiced
Kosher Salt and freshly ground Black Pepper, as desired

METHOD
Heat the butter in a large heavy sauté pan.
Add the onions, ginger and garlic and cook on medium low until the onions begin to soften, about 5 minutes.
Stir in the Garam Masala and cinnamon.
Add the chicken and cook on medium for about 5 minutes.
Add the tomato paste, coconut milk, chicken stock, carrots, bell pepper, potato, tomato and cilantro leaves.
Cook on medium heat until it comes to a simmer.
Turn to medium low and cook for about 20 minutes, stirring every few minutes, until the chicken is cooked through and the veggies are soft.
Stir in the lemon juice.
Taste and season with salt and pepper, as desired.
Garnish with cilantro.
Serve with your favorite rice.
Enjoy!

I love meals like this ~ super easy to put together and delicious! The chicken becomes moist and tender as it bakes with the veggies and herbs… which becomes the sauce for your pasta. This dish is so wonderfully aromatic as it bakes, it fills the house with the woody scent of fresh rosemary and lets you know that a delicious dinner is about to be yours!

I’ve entered this dish/recipe in a contest in hopes to be the next featured chef on Plated!

Serves 2

INGREDIENTS
1/4 cup Olive Oil
2 Chicken Breasts (I used boneless with skin on)
1 Red Tomato, cut into bite-size pieces
1 Yellow Tomato, cut into bite-size pieces
1/3 cup Kalamata Olives, or olive of your choice
10 large Capers (or 2 Tbsp of small Capers)
5 cloves of Garlic, sliced
2 fresh sprigs of Rosemary
3 or 4 fresh Basil sprigs
3 or 4 fresh Parsley sprigs
Salt and Pepper, to taste

Serve on top of Bow Tie Pasta (or pasta of your choice), cooked according to package directions
Fresh Grated Parmesan Cheese, optional

METHOD
Preheat the oven to 400 degrees.
Drizzle some olive oil in the bottom of your baking dish.
Season the chicken breasts with salt and pepper, and place in the baking dish.
Place tomatoes, olives, capers, garlic, basil, parsley and rosemary evenly in the baking dish.
Drizzle generously with olive oil.
Sprinkle a little salt and pepper on top.
Cover with foil and bake for 25 minutes.
In the last 15 minutes of cooking the chicken, cook your pasta.

To plate:
Place a generous spoonful or two of pasta on the plates.
Place a chicken breast in the center of each plate and top with the veggies, herbs and sauce.
Top with fresh grated Parmesan Cheese, if desired.
Enjoy!

This is perfect for a quick lunch and it’s so yummy! I love all the flavors together.  I usually make my own pizza crust, but store bought is fine. For this pizza I used the Boboli Pizza Crust and it was really delicious and a great alternative!  I bought the package that has 2 individual thin pizza crusts and they cooked up fast.

INGREDIENTS
1 Pizza Crust
Your Favorite Barbecue Sauce
1 Rotisserie Chicken
Red Onion, sliced thin
Cilantro, roughly chopped
Mozzarella Cheese, shredded
Crushed red pepper, optional
Pinch of salt, optional

METHOD
Preheat oven to 400 degrees.
Cover the pizza crust with barbecue sauce (I like the sweet hickory type).
Top that with some of the shredded rotisserie chicken.
Continue to layer the items in order of the recipe.
Bake for about 10 to 12 minutes, or until cheese is melted and bubbly.
I place mine directly on the oven rack so the crust is crispy.
Enjoy!