TheirIn Di Kitchen series puts you in the best mood mi love and most importantly ends with a delicious meal that makes you want to chew those bones.
These two bring a fresh take to the culinary world on YouTube for home cooks. No matter who is “head chef” they both remind their viewers to cook with love.
While watching their recipe on Curry Chicken and Rice I was instantly inspired. I knew I could recreate the dish while still keeping their delectable flair. I am beyond excited to show you what I’ve done.
” Skinny bitch to the back, fat bitch to the front!” – Baddie Twinz
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Curry Chicken
by:
J. Delawcious
0.0 rating
Curry Chicken and Rice
Difficulty:Easy
Prep Time:120 mins
Cook Time:45 mins
Serves:6
Freezable:No
Nutrition per portion
Ingredients
14 Chicken Legs (Cut in Half)
3 Large Cubed Potatoes
1 Sliced Green Pepper
1 Sliced Red Pepper
4 Sprigs of Thyme
2 Tbsp of Garlic Powder
1 Tbsp of Black Pepper
1 Tsp of Salt or to taste
2 Tbsp of Curry Powder
1 Tbsp of Ginger Powder
1 Tbsp of Cayenne Pepper (optional)
1 Tbsp of All Spice Powder
1 Tbsp of Olive Oil
1/2 Cup of Water
Method
Place the chicken legs, green pepper, red pepper, onions, thyme, garlic powder, salt, pepper, ginger, all spice, and curry into a large bowl.
Massage the chicken until the seasoning has coated the meat. When the meat is seasoned to your liking let it marinate for 2 hours or overnight. Prior to cooking, let chicken stand on the counter for 30 minutes to remove the chill from the meat. Allowing the chicken to come to room temp will provide a faster and even cook.
Cooking:
Add Oil to a large wide deep pot (dutch pot). Place the pot on medium heat. Once the oil is heated place the chicken only into the pot. Scrap the onions, peppers, and thyme off. Do not discard just put to them back in the bowl that they marinated in. Put the chicken in an even layer across the bottom of the pan. Cook for 5 minutes.
Stir the chicken to brown evenly. Next, add the vegetables and cayenne pepper (optional) to the chicken. Then give it a stir. Pour the water into the pot and allow the chicken to simmer for 20 minutes. Finally, turn the heat to medium high and add the potatoes. Cook for 15-20 minutes or until are tender.
Serve:
This can be served with rice or a nice tossed salad.
Need a tasty and delicious chicken breast for meal prep? Let me share my recipe with you that is so simple and most importantly satisfying.
4 Chicken Breast
2 Tbsps of dijon mustard
2 Tbsps of Olive oil
Pinch of Salt and Pepper (Season to your liking)
Squeeze of a half of a lemon
1 Tbsp of Ginger
Tools
medium/large sized storage container with lid
kitchen grade gloves
sheet pan
tongs
foil
Prep
Combine chicken breast, dijon mustard, olive oil, salt & pepper, lemon juice, and ginger. With the kitchen gloves on, massage the chicken breast within the season. Make sure to coat each piece with the marinade. Close the lid and leave it for 4 hours up to overnight.
Cooking
Preheat the over 425F
Lay all the chicken breast on the sheet pan evenly spaced. Place the sheet pan in the oven and cook about 15 minutes. Turn the chicken breast at the seven and half minute mark. Make sure the chicken is cooked to 165F internal temp prior to consuming.
Remove from the oven and tent with foil to allow the meat to rest for 10 minutes. Slice chicken and use in your meal prep recipes.
Remember to share these recipes with the people you love! Most importantly don’t ever forget to “Be the best possible version of yourself.”
Happy Cooking!
Jersey
P.S. look to the right and catch up on some of my visual recipes
Salisbury steak is one of my favorite meals but it can be a little heavy on the waist line. So it got me to thinking, how can I make this recipe lighter? Easy! Use ground chicken and make a lighter gravy. This is a delicious and filling meal. I paired this Chicken Salisbury Steak with cauliflower rice and green beans. This recipe is so easy and fast to put together. You will have something yummy on the table in less than 30 minutes. Enough chat, let’s get cooking! Continue Reading “Chicken Salisbury Steak”
Facebook had this video being shared virally of Buffalo Chicken Mac & Cheese and it looked AMAZING! However, when you are on a diet and typically trying to watch your weight you know that this is something you really can’t have or can you? I started to think why can’t I make a lighter version without all of those calories? I came up with Buffalo Cauliflower Mac & Cheese. Let me show you how I make it.
The weather is getting warmer and it is time to break out those grills for some healthy chicken kabob! Chicken kabob are yummy, easy, and fun to eat. The combination of veggies or meats/veggies are endless. Today I am going to show you my no fail chicken kabob recipe.
All you need is a few simple ingredients and you have a very satisfying meal. For all my veggie friends this recipe works for you too! I would use veggies like zucchini, potatoes, carrot, onions, etc to make your kabob. Follow the recipe and just skip the meat and use your favorite veggies. Just make sure you cut them large enough to hold up to the grill. Anyway, let’s jump right in to this chicken kabob recipe!
What you will need:
4 Cubed Chicken Breast
8 Portobello Mushrooms
4 Bite Sized Chopped Onions
10 Cherry Tomatoes
Spice Mix:
1 tbsp of Onion Powder
1 tsp of Pepper
1 tsp of Salt
1 tsp of Ground Mustard
1 tsp of Crushed Red Pepper
Oil Dressing:
4 Tbsp of Avocado Oil
2 Fresh Minced Garlic Cloves
2 tsp of Fresh Thyme
2 tsp of Fresh Parsley
3 tsp of Fresh Oregano
Tools:
Skewers Metal or Wood (please soak wood skewers for at least 45-60 minutes prior to use)
Cooking Brush
Assemble:
Preheat grill.
Mix the spice blend and sit aside. Mix the oil dressing and sit aside.
Separate chicken, onions, mushrooms, and cherry into different bowls. You can place veggies and chicken as instructed in the video below or in your own pattern. These veggies are interchangeable as well. Please use whatever veggies or meats you like best.
Vegan Friendly Option:
If you are going vegan or vegetarian, use sturdy veggies that can hold up to the heat, I would use veggies like zucchini, potatoes, carrot, onions, etc to make your kabob. Follow the same steps and grill until veggies are tender. I would pre-boil potatoes for about 6 minutes prior to placing on the grill. This way it will cook at the same pace as the other veggies you choice.
Cook:
Once all the meats and veggies are on the skewers place on a hot grill. Sprinkle generously the spice mix over the top of the veggies and chicken. After the first 3 minutes turn brush on the oil based dressing on top and turn over.
Sprinkle the other side with spices and brushes on the oil dressing. Cook kabob on each side for about 3 minutes or until an internal temp of 165F.
Remove from the grill and brush the remaining dressing and spices on top.
Serve:
You can serve this with salad, rice, or a nice pasta. The sides are endless!
Asian Chicken Zoodle Soup is what’s on the stove tonight…
Chicken noodle soup is an all seasons comfort when your sick or when you just want something warm in your belly. I have created a soup that eliminates the pasta but keeps the comfort and taste. So you are wondering, how did I remove the pasta? Zucchini! I made zoodles. Zoodles are such a healthy hearty alternative to pasta noodles. They are low in calorie and just as satisfying. They take no time to cook and hold up to any soup or dish you put them in. This Asian Chicken Zoodle Soup recipe is one to be made and shared. So let’s get started!
What you will need:
1 Bay leaf
1 inch of Chopped Fresh Ginger
1 Tsp of Garlic powder
1 Tsp of Crushed Red Pepper
1 Tsp of Salt
4 Boneless Chicken Thighs
1 Tsp of Fish Sauce
1 Tbsp of Sesame Oil
3 Tbsp of low sodium Soy Sauce
4 Cups of Unsalted Chicken Broth
2 Chopped Scallions
1 pint of assorted Mushrooms
1/2 cup of Match Stick Carrots
1 Medium Sized Onion Chopped
1 Zucchini Spiraled
1 Cup of Water
Tools:
Large Stock Pot
Spiralzer
Instructions:
You need to pour the chicken broth and chicken thighs into a large stock pot. Cook chicken thighs for 8 minutes and then with a sieve scrap the impurities from the top of the broth. Let the chicken cook for another 2 minutes then remove from the large pot. If there are any other impurities then scrap over once more to ensure a clear broth. Chopped or shred the chicken. Sit aside.
Add the sesame oil, fish sauce, soy sauce, scallions, ginger, bay leaf, salt, crushed red pepper, and garlic powder to the large pot. Stir and allow the flavors to marry for 10 minutes. After 10 minutes add the onions, carrots, mushrooms, and water to the broth. Allow the vegetables to cook for about 8 minutes to become tender.
When the vegetables are cooking take the zucchini and follow the directions of the spiralzer to make the noodles. After 8 minutes add the chicken and zoodles. Cook for 2 minutes and serve.
Vegan/Vegetarian Options:
Swap the chicken broth for organic vegetable broth unsalted. Then follow step 2 and 3 eliminating the fish sauce and chicken.
Serve:
You can serve this soup with crackers which would defeat not having the carbs or it is just as tasty eating it alone.
