Chicken Curry

This was a spontaneous hack of a curry, after not quite finding a recipe I liked online. It turned out great, and is very scalable, in that you make a batch of curry sauce first, and can then use that in a variety of ways.

For the sauce:

(This makes ~ 4 cups of curry sauce)

  • 3 T coconut oil
  • 1 large white onion, diced
  • 5+ cloves garlic, whole
  • 2" ginger, chopped
  • ½ cup carrots, shredded, optional
  • 1 bell pepper, chopped
  • 4 T of curry masala
  • 2 t of cayenne
  • 2 t curry powder
  • salt to taste
  • 1 14oz can tomatoes
  • 1.5 cups broth
  • 4 tbsp cashew butter
Your rating: None Average: 4 (1 vote)

Easy Chicken Souvlaki


This New York Times Cooking recipe was surprisingly easy and delicious... and it makes great leftovers. Winner!

2 cups plain Greek yogurt
9 garlic cloves, finely grated
1 teaspoon dried oregano or mint
2 pounds boneless, skinless chicken (your choice thighs or breasts)
3-4 mini cucumbers
1 large tomato
2 tablespoons extra-virgin olive oil, plus more as needed
4 ounces feta, crumbled (about 3/4 cup)
½ cup Kalamata olives, pitted and halved

Your rating: None Average: 4 (1 vote)

One Pot Chicken, Rice, and Beans

Skillet Chicken

This New York Times recipe is good for a dinner party. It easily serves 4-6 and spends 40 minutes unperturbed in the oven, making it something that can cook during cocktails and chit chat. We made just a few tweaks to the original recipe.

Your rating: None Average: 4 (1 vote)

Lemon Chicken Breasts


This New York Times cooking recipe was very easy (as promised), and seems easily adaptable. Want SW flavors? Replace herbs with peppers and lemons with limes. Looking for Levantine? Try oranges, cloves, and cinnamon! (Disclaimer: we used fresh herbs; I'm not sure which dried spices would be okay if you decide to mix it up.)

3-4 medium boneless, skinless chicken breasts (about 8 ounces each)
½ cup olive oil, plus 2 tablespoons
1 lemon, thinly sliced into rounds, seeds discarded

Your rating: None Average: 3 (1 vote)

Pineapple-Marinated Chicken

This New York Times recipe uses a really interesting and tasty way to marinade chicken. The original also included a pineapple salsa recipe to accompany the chicken, but I think our pineapple chow recipe is better.

Also, the first time we made this we tripled the recipe. That created challenges in ensuring the chicken didn't marinate for more than 15 minutes, but I didn't think it was a problem.

Your rating: None Average: 3 (1 vote)

Bourbon Chicken

Bourbon Chicken.jpg

Billed as Cajun-Chinese fusion, we found this recipe to fit more with Chinese than the American south.  But, tasty either way.




  • 3 cloves garlic
  • 1 (2-inch) piece fresh ginger
  • 1/2 cup apple juice
  • 1/4 cup low-sodium tamari or soy sauce
  • 1/4 cup bourbon
  • 1/4 cup packed light or dark brown sugar
  • 3 tablespoons rice vinegar
  • 3
    Your rating: None Average: 3 (1 vote)

    Chicken Pot Pies


    This recipe is built off of The Kitchn's review on The Pioneer Woman's recipe. We doubled the recipe and used most of two rotisserie chickens, but it scales further up also. Highly recommend par-baking and freezing.

    • salt-only Pie crusts (we like bottom crusts as well as on top) - for 12 small baking tins we needed 4 full crusts.
    • 4 Tablespoons Butter (or chicken, duck fat)
    Your rating: None Average: 5 (1 vote)

    Fried Chicken

    Fried Chicken
    • 2 tablespoons kosher salt, divided
    • 2 teaspoons plus 1 tablespoon freshly ground black pepper
    • 1 1/2 teaspoons paprika
    • 3/4 teaspoon cayenne pepper
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1 3–4-lb. chicken parts (just boneless breasts worked fine)
    • 1 cup buttermilk
    • 1 large egg
    • 2-3 cups all-purpose flour
    • 1 tablespoon cornstarch
    • 1 qt Peanut oil (for frying)
    Your rating: None Average: 5 (1 vote)

    Bahn Mi

    Bahn Mi

    An easy way to use miscellaneous southeast asian ingredients at the end of the week. We took our cues from the kitchn.

    • Rolls
    • Protein of choice
    • Crunchy veg - cucumber, jicama
    • Pickled veg - carrots
    • Spicy veg - jalapeno
    • Herbs - cilantro, mint
    • Mayo
    • Other sauces of choice
    Your rating: None Average: 4 (1 vote)

    Crispy Chicken Thighs with Harissa

    Crispy Chicken Thighs with Harissa

    Via Bon Appetit, with some modifications:

    • 4 small bone-in, skin-on chicken thighs (about 2 pounds total)
    • Kosher salt
    • Very small potatoes (or sunchokes?), cut down to 1" diameter pieces (about 6 fingerling potatoes)
    • 2 tablespoons harissa paste
    • 2 tablespoons extra-virgin olive oil, divided
    • 2 medium leeks (white and light green parts), cleaned, thinly sliced
    • 5 garlic cloves, crushed
    Your rating: None Average: 4 (1 vote)

    Smoked Chicken


    1 ~4lp spatchcocked chicken
    dry rub

    2 hours before grilling, rinse and dust the chicken with salt, let sit uncovered in fridge.

    When ready to start, rub on the dry rub of choice - we used a rosemary/thyme/HdP/sage/pepper/smoked salt rub for a classic roast-chicken flavor.

    Prepare the grill for 2-zone cooking, raising the ambient temperature to ~325-350°F

    Add smoking chips; Place chicken off-heat, with the dark meat towards the fire, and roast until the breast reaches 135°F

    Your rating: None Average: 4 (1 vote)

    Doro Wot

    Doro Wot

    4 chicken thighs
    2 T fresh lemon juice
    2 tsp salt
    2 onions, finely chopped
    ¼ C nit'r qibe (spiced butter, or just unsalted butter)
    4 cloves garlic, minced
    1" grated ginger

    2 tsp ginger
    ¼ tsp ground fenugreek
    ¼ tsp ground cardamom

    ¼ C Berbere
    2 T paprika
    ¼ C dry red wine
    2 C water water

    1 hard-boiled egg per person
    Salt and pepper to taste

    Break down, rinse, and dry the chicken pieces. Rub with lemon juice and salt.

    In a heavy enamel stew pot, cook the onions, dry, over moderate heat for about 5 minutes. Do not let brown or burn.

    Your rating: None Average: 3 (1 vote)

    Paella with chicken and shrimp


    5 tablespoons extra-virgin olive oil (preferably Spanish), divided
    1 pound uncooked large shrimp, peeled, deveined, butterflied
    1 pound skinless boneless chicken thighs, cut into 1-inch cubes
    1/2 pound oyster mushrooms, sliced
    1 cup chopped onion
    4 garlic cloves, chopped
    1 1/2 cups paella rice (short-grain white rice)
    1 15-ounce can diced tomatoes in juice
    1 dried California chile or New Mexico chile, stemmed, seeded, finely ground in spice mill
    3/4 teaspoon smoked paprika
    1/2 teaspoon saffron threads, crumbled
    2 cups low-salt chicken broth, divided
    1 cup mushroom broth

    Your rating: None Average: 3.5 (2 votes)

    Trinidadian Brown Stewed Chicken

    Brown stew chicken

    I have previously discussed my introduction to Caribbean food through my college roommate. Of the dishes she made, my favorite was a brown stewed chicken.

    Your rating: None Average: 3 (1 vote)

    Lemongrass Chicken with Black Rice and Garlicky Bok Choy

    Lemongrass Chicken

    From Bon Appetit 2014 Food Lover's Cleanse

    Serves 4, or 2 + 2 leftover portions to use in a salad (see below).

    Your rating: None Average: 2.5 (2 votes)

    Fesenjoon (Walnut Pomegranate Stew)

    Walnut stew

    I've had versions of this dish in various restaurants, but never attempted it at home before. I found a lot of recipes online and cobbled together a best of breed. This recipe isn't difficult, but it does take about 4 hours from start to finish.

    Your rating: None Average: 2 (2 votes)

    BBQ Chicken Kebabs

    Courtesy of Cook's Illustrated.

    Your rating: None

    Naked Grilled Chicken

    Courtesy of Cook's Illustrated.

    Your rating: None

    Fatteh Bel Djaje

    Fatteh Bel Djaje

    This original recipe (attached) came from a cooking class we took at Lebanese Taverna for a friend's birthday. We finally made this at home, and frankly, the original recipe was way too complicated. I post here a simplified, notional recipe that I may refine in the future.

    The basic thing you're making is a layering of chickpeas, chicken, pita chips, yogurt, and garnishes - "Lebanese nachos," if you will. To make this an easy weeknight meal, you're ideally using leftover chickpeas and chicken, buying pre-made pita chips, and doing only minimal preparation on the day of. It does require some pre-planning but makes the final "cooking" really easy. Yes, it's tastier if all of these things are freshly made and still warm, but whatever. I'm a working woman.

    Your rating: None Average: 3 (2 votes)

    Chicken, Rice and Beans

    Chicken Rice and Beans

    We originally intended to make this Bon Appetit recipe, but we morphed it to save some time. In the proportions here, this recipe will make two easy week-night meals. The rice and beans can be made the first night and reheated the second. A rotisserie chicken bought on the first night can be reheated in the oven or shredded and "fried" on the stovetop with a bit of olive oil.

    1 tablespoon olive oil
    1/4 medium onion, chopped

    Your rating: None Average: 4 (1 vote)



    So, not really a true recipe, but pretty good and pretty easy. Maybe next time we'll get fancy and make our own empanada dough, but for the first try this turned out pretty good.

    Your rating: None Average: 3 (5 votes)

    Thai Yellow Curry

    Thai Yellow Curry Paste

    On our vacation to Thailand a few years ago, we spent one of our days in Chiang Mai at the Thai Farm Cooking School. Some of the dishes we made were really delicious and frankly quite easy (if somewhat challenging to find all of the ingredients in the DC metro area).

    Your rating: None Average: 3.5 (2 votes)

    Yakiniku (Japanese Grilled Meat or BBQ)


    2 boneless, skinless chicken breasts (skin removed and cut into 1 1/2" cubes)

    1 scallion (white part only, cut into very thin slices)
    1 tbsp miso paste
    2 tbsp mirin
    1 tbsp sake (or dry vermouth)
    1 slice bacon

    Yakiniku no tare (for basting and dipping)
    1 cup low-salt chicken broth
    3/4 cup mirin (sweet Japanese rice wine)
    1/2 cup reduced-sodium soy sauce
    1/4 cup sake (or more mirin and some vermouth)
    3/4 teaspoon (packed) light brown sugar
    1/4 teaspoon freshly ground black pepper
    2 garlic cloves, crushed
    2 scallions, chopped

    Your rating: None Average: 4.5 (2 votes)

    Curry Chicken Salad

    Curry Chicken Salad

    A recipe of my own creation, but inspired by this one.

    I don't have measurements, but sort of just made this using the following ingredients until it tasted right and balanced.

    Cooked chicken, chopped or torn into smallish pieces (I always start with a rotisserie chicken from Eastern Market, but any chicken will do)
    Apple, diced into small pieces
    Red onion, diced into small pieces
    Raisins (I'm partial to golden raisins, but it doesn't matter; dried cranberries could be used here too)
    Cilantro, finely chopped

    Your rating: None Average: 4 (2 votes)

    Chicken in a Tomatillo, Chipotle, and Brown Sugar Sauce

    Chicken with Tomatillo sauce

    We recently got a digital antenna for our TV, which has opened up a mostly crappy selection of ".1" stations to us. But... there is an entire PBS station seemingly dedicated to cooking shows. My new favorite: Pati's Mexican Table. This is the first recipe of hers that we tried, and it was easy and delicious! I was especially excited to make this dish because we actually have a large log of piloncillo (like brown sugar) that we've been eating down for the last 2 years. Any opportunity to use that stuff is a win in my book.

    Your rating: None Average: 2.5 (2 votes)

    Terrenal Macabeo & Chardonnay

    Trader Joe's: 

    Mild, steel-tank Chardonnay mixed with a minerally, unripe-fruity macabeo.

    Lacquered Chicken (Pollo Asado en Mole Rojo Clasico)

    Mole Lacquered Chicken

    This is an adapted Rick Bayless recipe that we use with our mole.

    1/2 cup Classic Red Mole
    1/8 cup agave syrup (preferably organic raw) or dark corn syrup
    Bone-in chicken pieces
    Salt and fresh ground pepper
    Sesame seeds (toasted, if you like)

    Heat the oven to 350 degrees.

    Your rating: None Average: 4 (2 votes)

    Tandoori Chicken

    Tandoori Chicken

    Trying again with a loose interpretation of this recipe.

    Blend into a paste:

    • Juice of 1 lemon
    • 3 jalapenos
    • 5 cloves garlic
    • 1½" ginger, chopped
    • ½ cup yogurt
    • 2 t smoked paprika
    • 1 t coriander
    • 1 t chili powder
    • pinch of saffron, crushed
    • 5 t garam masala or chicken tikka masala

    Slice paper-thin some red onion (3 thin slices) and chop once, add in to paste

    Cut chicken breast and thighs into even chunks, ~1-2".

    Your rating: None Average: 1.5 (2 votes)

    The South by SouthWestern Enchilada (with Verde Foam)

    South by Southwestern Enchilada

    This is a tribute to the Southwestern Enchilada at Chuy's, with a twist of classic Mexico add on - hence - the South by SouthWestern stacked enchilada. It is also the ultimate recipe to use up the leftover yummies from a week of Mexico/TexMex eating. Random weird elements from that mole recipe? Let's find a place for it. Make some verde sauce from those lonely leftover tomatillos, and you're on your way.

    Per Enchilada:
    2-3 corn tortillas
    1 egg
    1 Tbsp crema
    1/2 cup chicken, partially shredded - dark meat preferred
    1/4 cup salsa verde

    Your rating: None Average: 3 (2 votes)

    Classic Red Mole Poblano

    Chicken glazed with mole

    Having just returned from Mexico, we were craving Mexican food. We decided to take on the ultimate: Mole. We headed up to our local latin-american superstore market to pick up the necessary ingredients. Because we couldn't exactly get everything we needed, here's the record of what we actually did (and how it turned out). Our recipe is basically the ingredients list from Fonda San Miguel, a delicious Mexican restaurant in Austin, with the process taken from Nuevo Mexican guru Rick Bayless.

    Your rating: None Average: 4 (2 votes)

    Tah Chin (Persian Rice Casserole)


    When I was in high school, I dated a Persian (Iranian) guy for a few months. I don't remember much about our relationship, but I do remember his mother's cooking! After we'd been dating for while, his family invited mine over for a Friday night dinner. All I remember is a chicken/rice/currant/nut casserole that was absolutely delicious.

    Your rating: None Average: 4 (1 vote)


    Gumbo and bread

    Prep the Trinity

    Chop the onions, bell pepper, and celery and mix together. Pull of 1/4 to preserve for the final step.

    Make the Roux

    Heat oil in heavy 6-quart pot (or dutch oven) over medium-high heat until very hot and almost smoking. Add flour and stir constantly until mixture is a deep, clay red - well past "peanut butter", but not burnt/dark red/dark brown either. Reduce the heat as you go -- 15-30 minutes.

    Add the Trinity

    Your rating: None Average: 4 (2 votes)

    Chicken Tikka Masala

    Chicken tikka masala

    This recipe eventually turned in to the Shahi Paneer recipe, and the sauce is the same. We broke them out separately to make them both easier to follow.

    Your rating: None Average: 4 (1 vote)

    Fried Rice

    Fried Rice

    This recipe is meant to mimic the fried rice of my favorite LA Chinese restaurant - Yang Chow (or Hunan, as it was called in my youth). The key feature is that it isn't loaded down with soy sauce. Your diners can always add it post-cooking.

    Serves 4 as a side dish:

    1 cup chinese/short-grain rice, cooked (Put 1 cup rice, 1.5 cups water in pot. Bring to boil. Reduce to simmer. Cover and cook for 20 minutes.) and fluffed with spoon or fork
    2 eggs, lightly beaten

    Your rating: None Average: 3.5 (2 votes)

    Chicken Satay

    Chicken Satay

    We generally followed this recipe, except we used a whole chicken and only cut up the breasts and thighs. We left the wings and drumsticks in tact, and just ate them. It being winter, we just broiled the whole thing for about 10-15 minutes, though traditionally this recipe would be skewered and BBQ'd.


    1 chicken, cut into piece parts; breasts and thighs cut into pieces

    1/4 cup minced lemongrass, fresh or frozen (if using fresh, use only the soft inner part)

    Your rating: None Average: 3 (1 vote)

    Chinese Chicken Salad

    Chinese Chicken Salad

    I made this salad with miscellaneous asian ingredients we had lying around, and it turned out great! There's no need to follow the exact amounts here - first wash as many greens as you want to use, and adjust the quantities of everything else to taste.


    4 cups washed and torn greens - combination of whatever lettuce, spinach, etc. you have + sliced cabbage
    5-10 snow peas, washed and sliced into 1/2" wide pieces
    5-10 thin strips red pepper
    10-20 thin slices carrot (made on grater/peeler)
    10ish thin slices cucumber
    2 green onions, sliced

    Your rating: None Average: 4 (2 votes)

    Chicken Enchiladas

    Chicken Enchiladas - mixed

    After many tries, we've settled on this yummy chicken enchiladas recipe. Makes about 4 big enchiladas.

    Non-breast parts of a rotisserie chicken (bought at Eastern Market), torn into pieces
    Green chiles (hatch/anaheim chiles, canned works)
    1 Onion, chopped
    Flour tortillas
    Enchiladas Sauce (see below)
    Jack Cheese (Pepperjack, if you want a little kick)

    Make Enchilada Sauce
    Mix together:

    1/2 cup of you favorite salsa / hot sauce (use Salsa Verde for a "suizas" enchilada)
    1 cup sour cream

    Your rating: None Average: 4.5 (2 votes)

    Persian Chicken Kabab (Jujeh Kabob)

    Chicken Kababs


    Serves 2-3. Can easily be doubled/tripled.

    Your rating: None Average: 4 (1 vote)

    Jerk Chicken


    4 chicken breasts (bone-in, with skin on is best)
    5 Tbsp Jamaican jerk seasoning (I recommend Grace or Walkerswood)
    1/4 cup extra olive oil
    2 cloves garlic, minced
    1 finely chopped scotch bonnet/habanero (optional)
    1 scallion, chopped
    1 tsp Jamaican allspice
    1/2 tsp smoked salt
    1/2 tsp thyme
    1/2 paprika,

    Marinate chicken in the jerk seasoning, garlic, and olive oil for at least 1 hour.

    Mix in the rest of the seasonings, reserving some scallion for a garnish

    Grill over high heat for 20-30 minutes, turning often, or broil in the oven using the guidance below:

    Your rating: None Average: 3.5 (2 votes)

    Easy Curry

    2 tablespoons olive oil
    1 cup chopped onion
    1 1/2 cups red bell pepper, cut into bite-sized pieces
    1 1/2 cups green bell pepper, cut into bite-sized pieces
    1/4 cup sliced fresh ginger
    Protein to add to the curry (shrimp, chicken, beef, tofu, etc.--about 2 chicken breasts per this amount of other things)
    1/4 cup celery leaves
    3 tablespoons curry powder (round up, to about 1/2 cup...)
    Cumin, to taste
    1 cup cream or coconut milk

    In a large sauté pan over medium heat, heat the oil. Add the onion, red pepper, and green pepper and sauté for 2 minutes.

    Your rating: None Average: 1.5 (2 votes)

    Venezuelan Chicken caldo

    Venezuelan Caldo

    Turkey Carcass Soup V.2 - Venezuelan "Chicken" caldo

    I was making turkey carcass soup ( and it ran away from me into a soup styled after the fantastic caldos de pollo I had in Merida, Venezuela. Here's a discussion of Spanish Caldos. Venezuela is not big on spicy foods, so I concentrated on savory spicing and the broth itself.

    1 liter turkey broth/soup with ~ 1 cup of turkey meat. It's best if there's still some turkey fat included.
    1 can diced tomato

    Your rating: None Average: 2 (1 vote)

    Tortilla Soup

    Tortilla Soup

    6 tablespoons cooking oil
    8+ 6-inch corn or flour tortillas, halved and cut crosswise into 1/4-inch strips
    2 onions, chopped
    6 large cloves garlic, smashed
    1 tablespoon paprika
    5+ tablespoons ground cumin
    4 tablespoons chili powder
    2 teaspoons cayenne pepper
    1 1/2 quarts canned low-sodium chicken broth or homemade stock
    3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
    2 bay leaves
    2 1/2 teaspoons salt
    1/4 cup lightly-packed cilantro leaves plus 3 tablespoons chopped cilantro

    Your rating: None Average: 4 (2 votes)

    Brick Chicken

    Brick Chicken

    2 large or 4 small boneless, skinless chicken breasts (1-2 two-sided breasts)

    2 teaspoons cumin
    1 teaspoon sweet paprika
    1 teaspoon cinnamon
    2 teaspoons coriander
    1 teaspoon cayenne
    1 teaspoon kosher salt

    Olive oil

    Toast spices in a medium saucepan over low heat until fragrant.

    Rub the blended spices all over the chicken. Marinate for up to 4 hours or overnight.

    Heat a large cast iron skillet (or other heavy oven-proof pan) over medium heat.

    When hot, add a 2-count of extra virgin olive oil and place the chicken in the pan.

    Your rating: None Average: 4 (2 votes)

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