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Old 11-02-2011, 07:17 PM   #121
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Old 11-03-2011, 05:06 AM   #122
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This was very good but not as spicy as I thought it would have been. I would definitely add more red pepper flakes or use a hot curry powder (I think mine is mild). Also, this recipe makes oodles of sauce so I would definitely cut back on that. I'm not sure of the nutritional counts for this recipe.

Spicy Chicken Coconut Curry
Recipe courtesy Tyler Florence

* 3 tablespoons Ghee, (clarified butter)
* 2 medium onions, chopped
* 1-inch piece ginger, peeled and finely chopped
* 4 garlic cloves, finely chopped
* 2 tablespoons tomato paste
* 2 tablespoons Curry Powder
* 1 cinnamon stick
* 1 to 3 dried red chiles
* Kosher salt and freshly ground black pepper
* 2 (15-ounce) cans unsweetened coconut milk
* 2 cups chicken stock
* 4 tomatoes, seeded and chopped
* 6 boneless, skinless chicken breasts, cut into 1-inch strips
* 1/4 cup cilantro leaves, plus more for garnish
* 1 lemon, juiced
* Mint leaves, for garnish

Heat the ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes.

Add the tomato paste, curry powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes.

Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.
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Old 11-08-2011, 11:27 AM   #123
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I am looking forward to trying this spicy chicken coconut curry - looks fabulous!!
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Old 11-08-2011, 08:29 PM   #124
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Old 11-15-2011, 05:21 PM   #125
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Ethiopian Beef



This simple but tasty dish was actually inspired by a recipe I saw last year on carb-lite.au.com: Ethiopian Beef and Peppers. I’ve added some dramatic regional spices along with adding tomato and fruit to the dish. I think these additions enhance and change up the dish quite a bit. I don’t know if one could still call the dish authentic Ethiopian cuisine, but I know they have access in that region to all the spices I have included. This dish is not acceptable until the fruit rung of OWL. This is great served on top of riced, steamed cauliflower or with a green vegetable. My husband was just gaga over this dish. I confess I ate seconds myself! Although I make this with beef most often, it would be very good made with lamb. I suspect it would be good done with all sorts of wild game as well.

INGREDIENTS:

2 lb. lean beef, lamb or wild game meat (I used beef sirloin, trimmed)
1/4 c. olive oil
4 oz. sliced yellow onion
1 medium red bell pepper (green is OK to use), cut into chunks
Dash coarse black pepper
1/4 tsp. salt
5 prunes (dried plums), cut into 3-4 pieces each
3 Roma tomatoes, cut into large chunks
1/3 c. red wine
4 jalapenos, seeded
4 cloves garlic
2 tsp. fresh ginger root, peeled
Pinch whole nutmeg, grated
Pinch turmeric
1/2 tsp. paprika
Pinch cumin, ground
Pinch coriander, ground
1/4 tsp. cinnamon
Pinch cloves, ground
Pinch cardamom, ground

DIRECTIONS: Trim any large chunks of fat off the meat and freeze for rendering out fat for your next pot of soup or whatever else you like. Cut meat into 1˝-2″ pieces. In large skillet (I used 15″) heat olive oil and brown sirloin over HI heat on one side. Turn each piece and brown the other side. Add sliced onion and bell pepper, salt and pepper. Lower heat to medium and add prunes, tomatoes and wine. In food processor, process until smooth all remaining ingredients. Add to skillet and stir well. Add a little water if the meat and veggies aren’t pretty much covered with liquid. Cover with lid and simmer for about 45 minutes. Meat should be pretty tender by now, but simmer longer for game, which tends to be tougher meat. Uncover and simmer for about 15 more minutes to thicken sauce up a bit. Most of the sauce will evaporate down to what you see in the picture. If not and meat is done, you will likely want to thicken the sauce a bit with your favorite low-carb thickener. I don’t thicken mine at all.

NUTRITIONAL INFO: Makes 6 servings, each contains:

335 calories
12.2 g fat
9.62 g carbs, 1.85 g fat, 7.77 NET CARBS
34.2 g protein
144 mg sodium
748 mg potassium
76% RDA Vitamin B6, 75% B12, 45% C, 15% E, 23% copper, 37% iron, 86% niacin, 49% phosphorous, 19% riboflavin, 71% selenium, 81% zinc
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Old 03-21-2013, 08:46 AM   #126
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Buttoni, that looks GREAT!!!!
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Old 03-23-2013, 05:07 PM   #127
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It's pretty good, Linny. Not something I'd fix once a week, but I like to cook something totally different a couple times a month. When I do, I really branch out into unfamiliar culinary territory.
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Old 04-09-2013, 04:49 PM   #128
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Quote:
Originally Posted by Linny View Post
This was very good but not as spicy as I thought it would have been. I would definitely add more red pepper flakes or use a hot curry powder (I think mine is mild). Also, this recipe makes oodles of sauce so I would definitely cut back on that. I'm not sure of the nutritional counts for this recipe.

Spicy Chicken Coconut Curry
Recipe courtesy Tyler Florence

* 3 tablespoons Ghee, (clarified butter)
* 2 medium onions, chopped
* 1-inch piece ginger, peeled and finely chopped
* 4 garlic cloves, finely chopped
* 2 tablespoons tomato paste
* 2 tablespoons Curry Powder
* 1 cinnamon stick
* 1 to 3 dried red chiles
* Kosher salt and freshly ground black pepper
* 2 (15-ounce) cans unsweetened coconut milk
* 2 cups chicken stock
* 4 tomatoes, seeded and chopped
* 6 boneless, skinless chicken breasts, cut into 1-inch strips
* 1/4 cup cilantro leaves, plus more for garnish
* 1 lemon, juiced
* Mint leaves, for garnish

Heat the ghee in a large heavy-bottomed pot over medium-low heat. Add the onions, ginger, and garlic and cook slowly until the onions are very soft, about 15 minutes.

Add the tomato paste, curry powder, cinnamon stick, and chiles and give it a good stir; season with salt and pepper. Pour in the coconut milk and chicken stock and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes.

Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10 to 15 minutes. Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.
Made this again but used half hot curry and half garam masala ~ turned out perfect.
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Old 04-09-2013, 05:55 PM   #129
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I made something very similar tonight. It is so good.... Can't imagine why it took me so long to try coconut chili!
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Old 04-10-2013, 04:21 AM   #130
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Oooh some exciting recipes on here, not got anything to add at the moment but will do soon!
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Old 04-10-2013, 05:05 AM   #131
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Quote:
Originally Posted by clackley View Post
I made something very similar tonight. It is so good.... Can't imagine why it took me so long to try coconut chili!
I meant to say coconut curry - not chilli!!
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