Enchilada Pasta

Tomato Bruschetta with Ricotta and Basil

Mildly Spicy Curry Chicken

This recipe makes a large batch for one person. You can easily separate the cooked products in smaller containers and place it in the freezer!  I made this and it lasted me around 5 meals (not consecutively)… but always reheat it properly by re-cooking it for a few minutes in a pan!

INGREDIENTS:

4 oz sliced chicken

1 can coconut milk

3 carrots - coarsely chopped

1 tsp cumin

1 cup stock

cooking oil

salt and pepper

1 tsp paprika

3 tbsp curry powder

1/2 onion

3 cloves garlic

DIRECTIONS:

1. Heat up a small amount of cooking oil in a pot. When oil is ready saute the garlic and onion

2. Add in paprika, curry power, cumin and stir into a paste

3. Quickly add in coconut milk and stir constantly

4. Turn the heat down to medium - add in carrots and chicken slices

5. Season with salt and pepper and brown sugar if wanted

6. Cook for 1 hour before serving with rice so the flavor seeps into the chicken

(you can also marinade the chicken the night before with salt, pepper, oil, flour and soy sauce for more flavors)

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