Coconut Curry Chicken

This is one of my favorite weeknight meals – it’s pretty easy, it’s pretty quick, and it’s a crowd-pleaser. All three of my kids like it. Berkley (by far the pickiest of my children) went as far as to call it “her favorite chicken”… and coming from the child who basically lives on scrambled eggs and cereal, whoa! This curry dish a nice change of pace when you just can’t make spaghetti or tacos again. I serve mine with edamame. Enjoy!

Coconut Curry Chicken 

3 tbsp canola oil 
1 large sweet onion, julienned 
2 tsp minced garlic 
2 to 3 tbsp curry powder 
2 lbs chicken tenderloins, sliced into 1/2” pieces  
1 tsp salt 
1 tsp cumin 
½ tsp pepper 
½ tsp garlic powder 
½ tsp onion powder
1 14.5-oz can coconut milk (not lite) 
1 10-oz can tomato sauce 
1 tbsp sugar

  1. In a large skillet over medium-high heat, heat oil and add onion and garlic. Sauté until onion is translucent. Add curry powder, and stir well.  
  2. Add chicken, salt, cumin, garlic powder and onion powder, stirring well to coat the chicken with the seasonings and brown it a bit. Sauté for 2-3 minutes.  
  3. Add the coconut milk, tomato sauce and sugar. Stir well. Place lid on skillet, reduce heat to medium-low and simmer for 15 minutes. 
  4. Serve over jasmine rice. (For Instant Pot users: 3 cups rinsed rice, 3 1/4 cups water, 5 mins high pressure, quick pressure release.)

*If cooking for a large crowd, you can double to the chicken (the sauce will still be plenty for the additional chicken). Taste at the end and add salt if needed. 

Shrimp Scampi over Creamy Parmesan Orzo

I have stumbled upon a much easier, equally as tasty substitute for risotto – orzo.  I must admit that my orzo exposure has been limited to (cold) salads, but I decided to branch out the other night in an attempt to replicate my favorite flavors of risotto without the 30 minutes of stirring.  It was a success! This is definitely weeknight friendly, and was the perfect compliment to shrimp scampi.  The rich and creaminess of the orzo went perfectly with the acidity of the shrimp. This will certainly be a repeat meal in this house!  Hope you enjoy!

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Creamy Parmesan Orzo

1 1/3 cup orzo (half a box)
2 tbsp olive oil
1/4 cup butter
1 tbsp minced garlic
1/4 cup onion, finely minced
1/4 cup milk
2 tbsp sour cream
1/3 cup parmesan cheese
2 tbsp fresh parsley, chopped
Salt and pepper to taste

1.) Cook orzo according to the box. Drain, add back to a large pot and stir in olive oil. Set aside.
2.) In a medium saucepan, heat butter. Add garlic and onion and saute until onion is translucent. Add in milk and sour cream and heat just until warm. Pour over orzo. Stir in parmesan cheese, parsley, salt and pepper.

Shrimp Scampi

1 lb shrimp, peeled and deveined
1/4 cup butter
1 tbsp minced garlic
2 tbsp fresh parsley, chopped
Juice of half a lemon
1/4 cup dry white wine
1/2 tsp salt
1/4 tsp pepper

1.) Preheat oven to 400 degrees.
2.) In a saucepan, heat butter and add garlic. Saute for 1 to 2 minutes. Remove from heat. Stir in parsley, lemon juice, wine, salt and pepper.
3.) Add shrimp to a casserole dish. Pour butter/wine sauce over shrimp, stirring to ensure the shrimp is evenly coated. Arrange shrimp so they are in a single layer in the dish.
4.) Bake for 10 minutes.

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