Coconut & Curry Chicken in the Dutch Oven

Set oven to 350 degrees and begin this easy and tasty one-pot wonder of a meal:

What you will need: 

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Main ingredients

1 lb chicken breast or chicken thighs

1 cup rice

1 can (13.5oz) unsweetened coconut milk

1 cup chopped peppers and onions-any color-any kind

1/2 cup pineapple or mango or both (I used frozen)

Oil for browning the chicken and spices listed below:

curry, pepper, salt, paprika & coriander

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Season with these

How to make it:

On the stove-medium heat- start by browning and seasoning the chicken with the spices I mention for a few min. Use the amount to your liking. I just use a “generous sprinkle” of all on both sides of the chicken.

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Brown and season the chicken

Add peppers and onions and fruit-I have made this with mangos and chicken thighs and also this version with thin chicken breast and pineapple. Both are good!

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Add peppers and onions plus some mango or pineapple

Add the rice and coconut milk and stir all together.

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Add rice and coconut milk Then stir all together

Place in the oven for 30 min and dinner is ready! My son and daughter both love this dish so that makes me very happy!

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All done-one pot wonder

 

Enjoy!

xo, Adrienne

 

 

 

2 meals in one: Spiced curry pumpkin soup & pumpkin curry shrimp and rice

pumpkin curry soup Spiced curry pumpkin soup:

1 tbsp. canola/olive oil

1 small onion chopped fine

1 tsp minced garlic, 1 tsp curry powder, 1 tsp cumin, dash of salt, dash of pepper

2 cups reduced sodium chicken broth

1 15 oz canned pumpkin

1  1/4 c unsweetened almond or coconut milk

Garnish-Greek yogurt and fresh parsley or basil

 

 

Directions:

In a large pot heat oil for 30 sec then add onion-cook for 3 min then add garlic and cook for 1 min

Stir in spices, salt and pepper then add broth and pumpkin-whisk in slowly

Bring just to a boil then cover and lower heat to simmer for 15 min

Whisk in almond or coconut milk and simmer for 2 more min.

(Ready to serve at this point)

Optional-Use an immersion blender to puree until smooth

Optional-Garnish with dollop of Greek yogurt and basil or parsley

 

Meal 2: Pumpkin Curry Shrimp and Rice

shrimp curry4 tsp coconut flakes

2 cups uncooked shrimp

2 scallions

1 tsp minced garlic

1 tbsp. canola/olive oil

1/2 cup uncooked rice

2 1/2 cups leftover curry pumpkin soup

2 Dashes of each: curry powder, ginger, cumin and red pepper flakes

Garnish with Greek yogurt and scallions

 

Directions:

Pre-heat oven to 350

On stove top in Dutch Over heat canola/olive oil on med heat for 30 sec

Add shrimp, 3/4 of the scallions, garlic, 1 dash each of seasonings and coconut flakes and stir/cook for about 8 min

Add left over pumpkin soup and uncooked rice to the pot, Stir and cover then place in oven on 350 for 40 to 45 min

When done cooking in the oven remove and add 1 more dash of each of the seasonings then stir well

Garnish with Greek yogurt and the rest of the scallions

shrimp rice curry

 

 

 

 

 

 

 

 

 

 

 

 collage shrimp and pumpkin

 

 

Enjoy!  A