Easy Massaman Curry

My most favorite Thai dish is Massaman Curry… it is so good you want to lick your bowl afterwards!  However when I tried to replicate the Thai take-out magic at home, most recipes I found called for lots of exotic ingredients that I had trouble finding or working with.  So this is the version I came up with that still tastes delicious and is quick and easy to throw together for dinner.

  • 1 bottle (11 oz) Thai Yellow Curry Sauce from Trader Joe’s
  • 1 can (14 oz) coconut milk
  • 2 chicken breasts, cut into thin pieces (uncooked)
  • 1 onion, coarsely chopped
  • 2-3 potatoes, peeled and diced into small cubes
  • 2-3 carrots, peeled and sliced thin
  • 1/2 cup cashews or peanuts

In a large skillet, heat some oil and saute the onions until soft.  Add in the potatoes and carrots and cover to steam until slightly tender.  Stir in the Yellow Curry Sauce and then the chicken pieces.  Cover and simmer until the chicken is cooked through.  Stir in the coconut milk and simmer for at least another 15-20 minutes.  Add the cashews and serve over rice.

I served this recently at a church pot luck… just omit the potatoes and serve over gluten free penne pasta.  A big hit with both kids and adults!  This dish is the kind that tastes better the next day, allowing time for the flavors to mingle.  So it works well to make the sauce a day ahead and then reheat in a sauce pan or crock pot.  I also want to try adding in a little something sweet next time too, like mangoes or pineapple.

Korean Chicken

A good friend (who also needs to cook gluten free for her husband and children) shared this dish with us and I begged her for the recipe.  Delicious.  I imagine it would work well in the crock pot as well.

  • 1 cup soy sauce (check labelsLa Choy brand is gluten free)
  • 1/2 cup sugar
  • 1/2 cup sesame oil (or corn oil)
  • 1/2 tsp black pepper
  • 2 TBSP sesame seeds (optional)
  • 1 clove minced garlic
  • 4 green onions, sliced (regular onions work too)
  • 1 lb boneless skinless chicken breast or thighs

Mix all together and pour over chicken.  If using breast, cut into strips.  Bake in a casserole dish, covered, at 325 degrees for 1 hour.  Serve over rice.

Chicken Tortilla Soup

Apologies for the LOOONG blog hiatus.  Here is a delicious recipe from a friend who brought us dinner last month.  The notes are hers.  Can’t wait to see if I can replicate it.  So, so good with the avocados!

  • 2-4 cooked chicken breasts, cut in chunks or shredded (I feel 2 is enough)
  • 2 chopped onions
  • 2 chopped celery stalks
  • 4 chopped carrots
  • 4 chopped garlic cloves
  • 2 1/2 quarts chicken stock or combo of stock/broth and water (homemade stock makes a difference, just boil a whole chicken with salt, pepper, thyme, onion, celery, and carrots, do it in advance and use about half the chicken meat, save the rest for later and drain all the bits and pieces out of your stock)
  • 1 28 oz can crushed tomatoes
  • 2-4 jalapeno peppers minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 – 1/2 cup chopped cilantro (I love cilantro so lean towards the 1/2 cup)
  • 6 corn tortillas

Heat 3 TBSP olive oil in a large pot or Dutch oven.  Add the onions, celery, and carrots and cook over med-low heat for about 10 minutes or until onion begins to brown.  Add the garlic and cook 30 seconds.  Then add the stock, tomatoes, cumin, coriander, 1 TBSP salt (I use less than this, personal preference), 1 tsp pepper and the cilantro.  Cut the tortillas into 1/2 inch strips and add to soup.  Bring the soup to a boil, then lower heat and simmer for 25 minutes.  Add the chicken.  Serve with sliced avocado, sour cream, cheese, and tortilla chips.

Crockpot Chicken Cordon Bleu

I found this recipe on Stephanie O’Dea‘s fabulous A Year of Slow Cooking blog which is full of easy gluten-free crock pot recipes.  I’ve just made a few more tweaks of my own.  Delicious, “fancy” and super easy.

Place a slice of ham and a slice of Swiss cheese on each flattened chicken breast, then roll it up and secure with a couple toothpicks.  Place in your slow cooker seam side down.  Top each breast with another slice of ham and slice of cheese.

For the sauce, use either:

OR

  • 1 TBSP butter
  • 1/2 cup milk
  • 1 TBSP cornstarch
  • 1/2 cup chicken broth (check labels)
  • salt and pepper to taste
  • 8 oz sliced mushrooms

Melt the butter in a medium sauce pan.  Whisk the cornstarch with the milk and add to the melted butter.  Stir in the chicken broth, salt and pepper and bring to a boil, then turn down heat and stir until thickened.  Pour the sauce over the chicken in the crock pot and add in the mushrooms.  Cover and slow cook on low for 6-8 hours or on high for 4-5 hours.  Serve over rice.  Impress your company :-)

Chicken and Penne with “Vodka” Sauce

Another wonderful recipe from my mother-in-law.  My kids seriously COULD NOT get enough of this.

  • 1 lb chicken breast
  • olive oil
  • crushed garlic
  • 2 TBSP butter
  • 1/3 cup white grape juice concentrate
  • 2 cans (14 oz) diced tomatoes with green chilies
  • 1 container (8 oz) Parmesan cheese
  • 1 box gluten free penne (Schar or Bionaturae, etc.)

Bring pot of water to a boil and cook penne according to package directions.  Slice chicken breast into small pieces and saute in oil and garlic until cooked through.  Set aside.  In same skillet, melt butter and add grape juice concentrate.  Cook over medium heat for about 3 minutes to thicken.  Add tomatoes and Parmesan cheese.  Heat and stir constantly until thick and bubbly.  Mix sauce with chicken and pasta, and serve.

UPDATE: You can substitute vodka for the white grape juice concentrate if you prefer :-)

Curry Chicken Salad Sandwiches

Whenever I serve these chicken salad sandwiches at a party or other get-together, I am always asked for the recipe.  So by popular demand, here you go…

FOR DRESSING:

  • 1/4 cup mayonnaise
  • 1/4 cup sour cream or plain yogurt
  • 1 TBSP Dijon mustard
  • 1 TBSP lemon juice
  • 1 tsp curry powder
  • 1/4 tsp salt
  • 1/4 tsp pepper

FOR SALAD:

  • 1 lb. boneless skinless chicken breasts, cooked, chopped
  • 1/2 cup celery, finely chopped
  • 4 green onions, sliced
  • 1/2 cup pecans, toasted and chopped
  • 2 cups seedless red grapes, halved
  • 1 apple, chopped

Mix together and chill.  I traditionally serve this on croissants for company… but to enjoy this gluten free, I use these yummy Gluten Free English Muffins from Trader Joe’s.  No “nooks and crannies” but still surprisingly good.

Curry Chicken with Apples

This is my mother-in-law’s recipe, and a go-to favorite in our house, since I usually have all the ingredients on hand. It’s scrumptious.

  • 1 lb cooked chicken breast, pulled into small pieces
  • 4 TBSP butter, divided
  • 1 large onion, chopped
  • 1 large apple, sliced thin
  • 2 TBSP corn starch
  • 1/2 TBSP curry powder
  • 2 cups chicken broth (check labels)
  • salt to taste
  • 1 TBSP brown sugar
  • 1 TBSP Major Grey’s chutney (optional)
  • shredded coconut (optional)

In a large skillet, melt 2 TBSP butter and cook onion and apple until soft and golden; set aside. Melt 2 TBSP butter in same skillet and mix in corn starch and curry powder. Mix in chicken broth and add salt, sugar and chutney, if using.  Use a whisk to avoid lumps. Add back onion, apple and chicken. Cover and simmer for 30 minutes, stirring occasionally. Serve over rice. Top with shredded coconut, if you like.

Spinach-Cheese Chicken Rolls

This dish looks fancy, but it is actually pretty easy to put together.  I found it in a “Healthy Meals in Minutes” cookbook, and didn’t even need to adapt it to make it gluten free.  My kids both love this.

  • 1/2 cup ricotta cheese
  • 1/4 cup shredded mozzarella cheese (check labels)
  • 2 TBSP grated Parmesan cheese
  • 1 cup chopped fresh spinach, sauteed
  • 4 chicken cutlets (4 oz each – I use 2 large breasts, each cut in half), pounded 1/4 inch thick

Preheat oven to 400 degrees.  Combine cheeses and spinach in a small bowl and mix well.  Spread the cheese-spinach mixture over each of the flattened chicken breast pieces.  Starting at the small end, tightly roll up the chicken jelly-roll style, and secure with a couple toothpicks.  Place chicken rolls in an oven-safe dish and bake for 20-25 minutes, or until chicken in no longer pink.

In the meantime, make the cheese sauce.  You’ll need:

Stir together milk, broth, and cornstarch.  Melt butter in a small sauce pan over medium heat.  Add milk mixture and cook, stirring constantly until mixture boils.  Remove from heat and stir in the cheddar.  Pour sauce over the chicken rolls to serve.  I like to pair this with rice and a green veggie like broccoli or asparagus.

Bell & Evans Gluten Free Breaded Chicken Breast Nuggets

One of the GOOD side-effects of going gluten free is eating healthier less-processed foods.  I was thrilled when I friend told me about these wonderful gluten free chicken nuggets from Bell & Evans, available at my regular grocery store.  She had bought the gluten free version by mistake one day and told me it tasted just as good as the “regular” nuggets.  I know you can probably make your own gluten free chicken nuggets, but sometimes you just need a little convenience, you know?

My son is sometimes sad that these nuggets aren’t shaped like dinosaurs, but I am more than happy that they are real natural chicken, without added junk.

Creamy Chicken Enchiladas

Another family favorite, introduced to me by my sister-in-law when she took on the challenge to cook gluten-free for our family one Christmas Eve.  This dish also freezes well, so I often split it in two dishes and freeze one for later.  DELICIOUS!

  • 12-16 corn tortillas
  • 1 lb cooked chicken breast, pulled into small pieces
  • 16 oz jar salsa verde
  • 2 – 7 oz cans mild green chilies
  • 1 pint whipping cream
  • 3/4 tsp salt
  • 2 cups shredded Monterrey Jack cheese (check labels)

Mix chicken, chilies and salsa verde together.  Mix salt with whipping cream.  Dip WARM* corn tortillas in cream and fill with chicken mixture and cheese.  Roll and place in 9×13 dish.  Pour extra cream over top and sprinkle with rest of cheese.  Bake at 350 degrees for 25 minutes.  Great with Mexican Rice and corn.

* I just wrap the tortillas in a damp paper towel and microwave them for less than a minute.