kevin's chicken curry

Ingredients
 
1/4 cup vegetable oil
1 large onion, thinly sliced2 teaspoons minced garlic2 teaspoons minced ginger
4 teaspoons ground coriander
1 teaspoon cumin
1/8 teaspoon turmeric
1/8 teaspoon cayenne pepper
1/8 teaspoon pepper
1 1/2 teaspoons salt
1 medium tomato, chopped
1/2 cup water
2 pounds boneless chicken breasts, cut into 1 1/2-inch pieces
1/2 cup low sodium chicken broth
1/2 cup unsweetened coconut milk
 
Chopped cilantro, for garnish 
Basmati rice
Naan 

Instructions

1. In a Dutch oven or enameled cast-iron casserole, heat the oil, then add the onion and cook until nicely browned around the edges, about 7 minutes. Add the garlic and ginger and cook for 1 minute. Add the coriander, cumin, turmeric, cayenne and black pepper and stir for 1 minute. Add the salt, tomato and water and cook over medium-low heat, stirring constantly, until the tomato is softened. Add the chicken and simmer, uncovered, stirring occasionally, for 15 minutes. Half way through, add the chicken broth.
2. Add the coconut milk and simmer, partially covered, for another 15 minutes, or until the gravy thickens and the chicken is cooked.
3. Remove the chicken from the heat and garnish with the cilantro. Serve with cooked Basmati rice and/or naan.

curried butternut squash bisque

Ingredients

2 large butternut squashes, peeled and seeded

2 large onions

2 apples, peeled and cored

3 tbsp. olive oil

salt and pepper

2-4 cups chicken broth

1/2 tsp. curry powder

1/2 cup heavy cream

Instructions

1. Preheat oven to 425 degrees F.

2. Cut butternut squash, onions, and apples into 1-inch cubes. Put them on a sheet pan and toss with olive oil, 1 tsp. salt and 1/2 tsp. pepper. Roast for 35-45 minutes.

3. When vegetables are done put them in a large dutch oven. Add chicken broth, curry powder, 1 tsp. salt, 1/2 tsp. pepper, and heavy cream. Using an immersion blender, puree the ingredients. Add more chicken broth or water until you achieve the desired consistency.

4. Heat on the stove until the soup is warm throughout.

*Adapted from Ina Garten

sweet potato and curry soup

Ingredients

1 tbsp. olive oil

1 onion, chopped

1 tbsp. curry powder

2 lbs. sweet potatoes, chopped into chunks

3 1/2 cups chicken stock

14 oz. coconut milk

salt and pepper to taste

Instructions

1. Heat the oil in a large dutch-oven. Add the onion and saute for 3-4 minutes or until softened but not brown. Add the curry powder and stir to combine before adding the sweet potato. Stir until the sweet potato is evenly coated in oil and curry powder. Add the chicken stock and coconut milk and bring to a boil. Reduce the heat and simmer, uncovered for about 20 minutes or until the sweet potato is cooked and tender.

2. Use an immersion blender to puree until smooth.

3. Season with salt and pepper.

*From Soup! the cookbook