Tomato Coconut Chicken Curry

1 onion, chopped


3 cloves garlic, finely chopped

½ T. butter

1 T. garlic olive oil

Salt & pepper

1 t. fresh basil

½ t. cumin

1/8 t. ground ginger

1 T. lime olive oil

2-3 T. white wine

1 can tomato sauce

1 can diced tomato with oregano, basil & garlic

1 can coconut milk

½ T. butter

3 carrots, peeled and sliced diagonally in discs

5 frozen chicken tenderloins

Basmati rice, cooked

Cilantro, roughly chopped



Sauté onion and garlic in melted butter and olive oil over medium heat until softened and fragrant. Season with salt and pepper and then add basil, cumin, ginger and a splash of lime olive oil. Stir and cook for 1 minute or so. Add wine and cook a minute or so while scraping lovely bits from bottom of pan. Pour in cans of tomato sauce and diced tomatoes and stir well. Add shaken can of coconut milk and ½ T. butter. Stir until combined (I had to use a whisk to break up clumps of coconut solid). Add frozen chicken and carrots and cover pot with a lid. Cook on medium-high heat for 25 minutes, stirring occasionally. Reduce heat to medium and cook an additional 10 minutes. Remove chicken from pot and shred, then return to pan and cook 10 minutes on low-medium heat.



Serve over basmati rice with a sprinkle of fresh cilantro on top.



Josh felt it needed a bit more salt & pepper as it was slightly sweet and mild, but I liked it as it was though it probably would taste good with some additional spice. This was a quick throw-together meal that I made up and was happy to find tasted pretty good.

Lemon Garlic Broccoli

Lemon Garlic Broccoli (by Keri)

2 lb. broccoli
3 T. butter, plus 1 T.
2 T. lemon olive oil
4-5 cloves garlic, finely chopped
2 shallots, finely diced
1 T. Dijon mustard
2-3 T. lemon juice
1 t. crushed red pepper
Salt & Pepper

Cook broccoli until tender. Melt butter & olive oil over medium heat in a large sauté pan. Lower heat to medium-low; add garlic and shallots and sauté 1-2 minutes until softened and fragrant. Add lemon juice and Dijon mustard and stir to combine. Add crushed red pepper flakes, salt & pepper and stir. Taste and add additional seasoning or lemon juice as needed. Melt final tablespoon of butter into sauce just before adding the broccoli. Stir until all broccoli is coated and serve.