Mulligatawny Soup

1 - 1/2 pounds chicken, chopped into 1" pieces
1 T Earth Balance Buttery spread
1 T coconut oil
1 large onion, rough chopped
4 stalks celery, medium chopped
3-4 teaspoons curry
1/2 teaspoon salt
2 T rice flour
64 oz. gf chicken broth
2 medium sweet potatoes, medium chopped
2-3 Granny Smith apples, peeled, cored and chopped
15-16 oz cooked garbanzo beans, rinsed if canned
14 oz coconut milk

In Dutch Oven melt "butter" and coconut oil over medium heat.  Do not allow to brown.  Cook chicken in butter/oil until browned.  Remove from pan and set aside.  Add onions and celery.  Cook until soft but do not allow to become brown.  Add the curry and the salt to taste.  Cook and allow the curry to create a gooey mess.  :)  :) Add flour and cook for about 2 minutes. This will remove the "floury" taste of the soup.  Add a little broth as needed to keep mixture from browning and sticking to the bottom of the pan.  Slowly add the remaining broth.  Add the chicken back into the soup.  Add sweet potatoes.  Cover and bring to a boil.  Turn down to a simmer so that the sweet potatoes cook to fork tender.  Add apples and garbanzo beans.  Cook until beans are warmed and apples are fork tender.  Add coconut milk.  Heat until warm.  Serve warm with a crusty bread.

Coconut Curry Sauce

1 tsp vegetable oil
1/4 c finely chopped onion
1 Tbsp minced fresh ginger
2 Tbsp curry powder
1/2 tsp crushed red pepper
1 c chicken stock
1 14 oz can coconut milk

In saucepan, heat oil over medium heat.  Add onion and ginger.  Saute until translucent.  Add curry powder and red pepper.  Cook for another 2 minutes.  Add chicken stock.  Cook until  reduced by one half.  Add coconut milk.  Cook until thickened.  Keep warm until your meat or veggies are ready.  Pour sauce over veggies or meat and rice.  Enjoy!

Bombay Chicken

This is a very yummy dish but requires a considerable amount of taste testing along the way to acquire the taste that your family will enjoy.  Please read the entire recipe before beginning as I have personally screwed this recipe up more times than I care to tell you.  :)

3 T olive oil
3 boneless, skinless chicken breasts or 1 1/2 pounds shrimp
1/2 c red onion (sweet yellow will also work)
1/2 t garlic
1/2 t slat
2 T fresh ginger root, minced
1/8 t chili powder or Tabasco sauce
1/8 t cayenne or 1/2 t paprika
1 t curry powder
1 c fresh tomatoes or peaches, chopped
1/2 c chicken broth, gluten free
1/4 c dry white wine or gluten free beer or apple cider vinegar
1/3 c milk
2 - 3 t cornstarch or arrowroot
Cooked rice or Coconut Rice


Cut chicken into 2 inch pieces.  Preheat cast iron skillet.  Add olive oil.  Heat over medium heat.  Brown chicken pieces.  Remove from skillet. Cook onion for 3 minutes.   Add garlic and cook for 1 additional minute.  Return chicken to pan along with broth, salt, ginger, chili powder, cayenne, curry, peaches and wine.  Simmer covered for 15 minutes on low heat.   Combine milk and arrowroot in small cup making sure to remove all clumps of arrowroot.  Stir into chicken mixture while bringing it to a boil.  Thicken sauce which should take about 1 - 3 minutes.  Serve over rice with garnish.

Garnish:

2 green onions, chopped including green stems
1/4 c chopped almonds, cashews or peg almonds (salted peanuts work too although not as good)
1/4 c shredded coconut (toasted coconut is really yummy)

While chicken is cooking mix onions, nuts and coconut.  Allow ingredients to sit for at least 20 minutes.

NOTES:

(1)  If using shrimp, do not add it with the broth, salt, ginger, spices, peaches and wine as shrimp does not need as long to cook.  You will over cook it.  Add it after 10 minutes.  Also I marinade the shrimp in the mixture of the broth, salt, ginger, spices and wine.  When it is time to add this mixture, add the liquid and then add the shrimp after cooking the liquid for 10 minutes.


(2) To keep this recipe dairy free, gluten free and soy free the following substitutions are made:  gluten free chicken broth for regular chicken broth, rice or coconut milk or Mimicreme for the milk, AND arrowroot for the cornstarch. 

Pineapple Curried Chicken

I created this recipe to use up the leftover Pineapple Curried Dipping Sauce from the Coconut Curried Shrimp that we had the other night.

1 butterflied chicken breast
1/3 to 1/2 cup Pineapple Curried Dipping Sauce

Rinse and pat chicken breast dry so that it will not slip on the cutting board when you cut it. Cut chicken into 1 inch strips. Place on an aluminum foil cookie sheet or the top of the broiler pan which I use. Place a scoop of the Pineapple Curried Dipping Sauce on each piece of chicken. Spread the sauce over the chicken until all is covered.

Bake at 375 until done. About 5-10 minutes. DO NOT OVERCOOK!

Serve with rice and a vegetable. We had this with the Baked Kale which balances out the tastes.

Pineapple Curried Dipping Sauce

1 cup vegenaise
3 tablespoons pineapple ice cream topping
1 - 2 teaspoons curry powder

Mix thoroughly and chill until ready to serve. This is excellent with the coconut beer battered shrimp.

Coconut Beer Battered Shrimp

Years ago I used to live in the St. Louis, Missouri area.  I would often celebrate my birthday at the Bombay Bicycle Club which is no longer in business.  My favorite item to order was Coconut Beer Battered Shrimp.  I worked hard to come up with this recipe one day when I was particularly hungry for this dish.  This is not low in calories but worth it once in a while.

Ingredients:

1 egg *
3/4 cup gluten free flour **
2/3 c gluten free beer or coconut milk
1 1/2 tsp baking powder
2 1/2 c coconut
1 tsp curry
1 T sugar
1/2 to 3/4 tsp paprika
1 lb colossal shrimp (20 count)
3 c canola or vegetable oil

Clean shrimp and devein. Leave tails intact if possible. Pat dry. Place on a wax paper lined cookie sheet and place in fridge until ready to batter.

Place 1/4 c flour in bowl and set aside.

Place coconut in food processor. Pulse until coarsely chopped Remove 2 cups of chopped coconut to a bowl

Add egg, 1/2 c flour, beer, baking powder, curry and paprika to food processor and mix for approximately 3 minutes. Remove from food processor and set aside in a bowl

Roll shrimp in flour, shaking off excess. Completely coat with egg/beer batter. Roll in coconut. Return to the wax papered cookie sheet. When all shrimp have been coated, return to fridge for 30 minutes. DO NOT SKIMP on this step!

About 20 minutes later, begin heating oil. Your friend here is a candy thermometer. Place the candy thermometer at the back of the pan but NOT touching the bottom of the pan. Heat the oil to 350 degrees F/175 degrees C. This should take about 10 minutes.

Using metal tongs, place about six to eight shrimp in the oil at one time. Cook between 2 - 3 minutes, turning once. Shrimp should be golden brown. Place on a paper towel lined plate to blot excess oils.

Note 1: Water is NOT your friend when frying. If you have to wash the tongs being used, dry them completely before any contact with the hot oil. Also make sure that your hands are dry so no water drips into the hot oil. Water will make the oil splatter and you have a great potential to burn yourself.


Note 2: The temperature of the oil will drop when cold shrimp are placed in the oil. Increase the heat only slightly to maintain the 350/175 degree temperature.

Serve hot with a dipping sauce.

* We deal with an allergy to chicken eggs so often I use one duck egg with about 1 tablespoon of water or dairy free milk added to thin out the egg.

** To make this gluten free, substitute either brown rice, white rice or coconut flour for the all purpose flour called for in this recipe. If gluten is not an issue, regular all purpose flour will work.