Chickpea Tomato Spinach Curry

I found this recipe on Shortgirltallorder.com.  I still haven't made it with the nutritional yeast, but want to try it sometime! We eat this at least once a month. It's comes together so quickly and I always have the ingredient on hand.

INGREDIENTS

• 1 tablespoon avocado oil
• 15 oz canned chickpeas 1 ½ cups cooked chickpeas, rinsed and dried
• 1.5 tablespoon curry powder
• 14.5 oz canned coconut milk (I use full-fat coconut milk)
• 14.5 oz canned chopped tomatoes (petite chopped or fire-roasted are great options)
• 2 tablespoon nutritional yeast, optional
• 1.5-2 tablespoon lime juice
• Salt to taste I find curry needs at least 2 teaspoon of salt, but please season to your preference!
• 3 cups spinach loosely packed
• 2 tablespoon fresh cilantro chopped (more to top)

DIRECTIONS

1. Begin by adding the oil to a skillet or large pan and turning on the heat. Once the oil is hot, add in the chickpeas and curry powder. Sauté together for 2-3 minutes to lightly toast the spices.
2. Next, add in the coconut milk, canned tomatoes, nutritional yeast (if using), lime juice, and salt. Stir together to mix and bring to a simmer. Simmer together for about 5-10 minutes, stirring consistently.
3. In the last few minutes add in the fresh spinach and stir. Cook everything together about 1-2 minutes and season with additional salt, pepper, and lime juice to your liking.
4. Remove from the heat and add in the fresh cilantro. Serve immediately over rice or as is with extra fresh cilantro on top. Enjoy!

NOTE: May add precooked chicken if desired

7 Tips for Juicy Chicken Every Time from Allrecipes.com

I feel like a novice when it comes to cooking chicken since I haven't cooked it for almost a decade (due to discovering Isaac's chicken allergy). Hooray, hooray! His OIT treatment for eggs made his chicken allergy go away! So now, I'm trying to remember the best ways to cook chicken! I found a video from Allrecipes.com and wrote the instructions down below.

RESTAURANT STYLE CHICKEN

1. Preheat your oven to 375°F (190°C).

2. Generously season the chicken breasts on both sides.

3. Heat an oven-proof skillet over stovetop heat with a small amount of oil until hot to ensure proper caramelization.

4. Add the chicken breasts seasoned side down to the pan, then season the top side. Cook until the edges begin to turn opaque and the chicken releases easily from the pan (if it sticks, it needs more time before flipping).

5. Pour in a ⅓ cup of water, chicken broth, or dry white wine.

6. Turn off the stove burner and transfer the skillet directly into the oven.

7. Bake for 15–20 minutes (depending on thickness) until steam cooks the chicken evenly and rich pan juices accumulate at the bottom. Verify an internal temperature of 165°F (74°C) using a meat thermometer.

8. Transfer the chicken to a plate or cutting board and let it rest for 5–10 minutes.

9. Slice against the grain for maximum tenderness.

STOVE TOP STYLE CHICKEN

1. Heat a skillet over medium-high heat with a coat of cooking oil (leave uncovered).

2. Season the chicken breasts and sear in the pan for 5 minutes without disturbing.

3. Flip the chicken breasts over.

4. Add 1 cup of liquid (water, chicken broth, or wine) to the skillet.

5. Cover the pan with a lid and cook for 2–4 minutes (2 minutes for a thin-bottomed pan, or up to 4 minutes for a heavy skillet).

6. Remove the pan from the heat source and let it sit covered for 15 minutes to allow residual heat to gently finish cooking the chicken.

7. Remove the chicken from the pan and let it rest for 5–10 minutes.

8. Slice against the grain before serving.

AIR FRYER CHICKEN

1. Coat the chicken breasts thoroughly with olive oil.

2. Season evenly (e.g., lemon pepper, Cajun seasoning, or paprika) and let rest for 3–5 minutes.

3. Preheat your air fryer to 375°F (190°C) and coat the basket with nonstick cooking spray.

4. Place the chicken in the basket and air-fry for 16–18 minutes, flipping halfway through.

5. Transfer the chicken to a cutting board and let it rest for 5–10 minutes.

6. Slice against the grain.

CHICKEN ON THE GRILL

1. Place the chicken breast between two sheets of parchment paper or plastic wrap on a cutting board, then use a mallet or rolling pin to pound it to an even thickness.

2. Marinate in a resealable plastic bag. Aim for a balance of four key elements: seasoning/flavor, acid (lemon juice or vinegar), fat (olive oil or mayonnaise), and a touch of sweetness (honey or brown sugar).

3. Sear on a preheated hot grill to build a crust, turning and reducing heat as needed to cook through evenly.

4. Rest the chicken for 5–10 minutes before slicing.

5. Slice against the grain.

OVEN METHOD (Ideal for recipes requiring cooked chicken)

1. Arrange chicken breasts in a single layer in a baking dish.

2. Season with salt, pepper, and desired spices (such as garlic powder and onion powder).

3. Cover the dish tightly with aluminum foil.

4. Bake at 325°F (165°C) for 50–60 minutes, or until internal temperature reaches 165°F (74°C).

5. Let rest for 5–10 minutes.

6. Slice against the grain or dice as needed.

CROCK POT METHOD (Ideal for shredded chicken)

1. Season chicken breasts with desired spices.

2. Place the chicken breasts into the slow cooker.

3. Pour in ½ cup of liquid or sauce of your choice.

4. Cover and cook on LOW for 4–4½ hours or HIGH for 2–2½ hours.

5. Allow the chicken to rest for 5–10 minutes.

6. Shred or slice against the grain.

7. Return the chicken to the pot to reabsorb all accumulated cooking juices.

POACHED METHOD (Best for slicing, dicing, or shredding)

1. Fill a stockpot with enough water to submerge the chicken by 1–2 inches.

2. Aromatize the water with onion, celery, carrots, garlic, salt, pepper, and optional chicken broth base.

3. Bring the seasoned liquid to a boil to infuse flavors.

4. Gently lower chicken breasts into the boiling liquid.

5. Return to a boil, then immediately cover with a tight lid, remove from heat, and let steep undisturbed for 15 minutes.

6. Remove from liquid and rest for 5–10 minutes.

7. Slice against the grain, dice, or shred as desired.

Seasoning Recommendation

The seasoning ratios below are ideal for 2–3 chicken breasts. If you prefer not to measure, you can sprinkle the spices directly onto the chicken, using these proportions as a guide to adjust to taste.

• 1 tsp salt

• 1 tsp paprika

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp oregano

• 1/4 tsp basil

• 1/4 tsp pepper

Sivan's Chicken & Carrot Curry Rice Dinner with Cabbage Slaw

I found this on sivanskitchen.com. Unfortunately, when I made the rice as directed, it took a good 80 minutes to cook all the way through. I'm writing this recipe here to remind me to use the rice cooker next time. Quite honestly, this recipe is mind-blowingly, out of this world delicious! Try it! The cabbage slaw is divine. All the flavors blend so well. This recipe serves 4.

INGREDIENTS

Chicken Thighs

• About 2 lbs boneless, skinless chicken thighs
• 3 tbsp oil
• 2 tsp salt
• 2 tsp curry powder
• 1 tsp turmeric
• 1 tsp black pepper

Carrot Curry Rice

• 2 cups basmati rice, washed and drained
• 1 carrot, peeled and grated
• 2 tsp salt
• 2 tsp curry powder
• 1 tsp turmeric
• 4 cups chicken stock (or water)

Cabbage Slaw

• 1/2 purple cabbage, thinly sliced
• 405 green onions, finely chopped
• 1/2 bunch cilantro, finely choped
• 1/4 cup white vinegar
• 1/4 cup olive oil
• 2 tsp salt
• 1 tbsp sugar

DIRECTIONS

1. Mix chicken with oil and spices until evenly coated. Set aside.
2. Preheat oven to 375°F (190°C).
3. Add rice to rice cooker. Grate carrot over top, add spices and chicken stock, and mix well. Start rice cooker.
4. Place wire rack over aluminum pan and arrange chicken on top. Cover with parchment, then tightly with foil (the parchment prevents direct contact between the foil and food). Seal well to trap the steam.
5. Bake covered for 30 minutes. Bake another 15 minutes until chicken is golden and cooked through. Broil 3–5 minutes for extra color. 
6. For the slaw, combine all ingredients and toss well.
7. Serve chicken whole or sliced over the curry carrot rice with the crunchy slaw. Leftovers are even better the next day!