Corn Curry with Chicken

Corn Curry

A really simple recipe that will warm your belly this winter.

Many people shy away from curries thinking they are too spicy. The truth is, you can make curry as mild or as fiery hot as your palette can stand. For the purposes of this recipe, the heat level is very low; more like warm and combined with the sweet corn even children will enjoy this dish. The best news? It will only take you about ten minutes to get it simmering and you can serve it up within half an hour.

Begin by heating two tablespoons of oil in a dutch oven or a deep frying pan. Chop one onion and one pound of boneless, skinless chicken thighs. (You can use any chicken but I prefer the thighs). If you wish to use full chicken pieces, simply brown them off and set them aside.

Brown the Chicken

Brown the chicken pieces until they are almost cooked through.

Once the meat is nearly cooked through, add the chopped onion, two tbsp of yellow curry powder, two tsp of paprika, two tsp of garam masala (learn how to make your own here), one tbsp of garlic and one tsp of salt.

Making a Curry Sauce

Mix the spices to evenly coat the chicken and onion.

As the spices hit the heat you will be enticed by the incredible aroma of this dish.

Corn Curry Vegetables

Despite how simple this dish is to make it is surprisingly flavour-packed.

Add one large can of diced tomatoes with the juice and one bag of frozen corn. I use the peaches and cream mix due to its sweetness. Once you have mixed it up, give the juices a taste and adjust your seasonings if required. You may wish to add more salt since I do not like my food very salty. If you are using chicken parts, add them to the top of the mixture without stirring them in.

Turn the mixture down to medium-low and allow it to simmer, covered for fifteen minutes.

Peas Add Bright Colour to the Curry

Adding a little pop of colour.

To add a bit of colour to the dish I added a handful of frozen peas about five minutes before the end of the simmering time. You could also add spinach or any other vegetable you enjoy.

Corn and Chicken Curry

A quick, healthy and economical meal.

Despite how quick this is to make and how easy it is on the budget, Corn Curry with Chicken makes an excellent change from the everyday chicken dinner. You can serve this over rice to stretch the meal further, or serve it with warm naan. If you prefer a vegetarian meal, simply use a can of black beans in place of the chicken.

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Cabbage Roll Soup

A Hearty Cabbage-Based Soup

Great recipe as a “two-fer” if you make stuffed peppers at the same time.

Remember two weeks ago I promised you a recipe that would make a great “two-fer” if you made extra meat with your Quick Stuffed Peppers? I apologize for taking so long! The health Gods decided I should contract pneumonia just for kicks!

I have a thing for cabbage rolls. I just love them but they are a lot of work. When I was making my Quick Stuffed Peppers, it dawned on me that most of the ingredients in the meat mixture were the same as what I use for my cabbage rolls. *Ding* The idea light lit up! Cabbage Roll Soup was born!

In case you didn’t see the recipe for stuffed peppers, we started out with browning some ground beef and adding a diced onion. I would say I used about a pound for my soup. A can of diced tomatoes was added including the juice, a good handful of instant rice and some basil, oregano and garlic. For more accurate measurements, please visit the Stuffed Peppers post.

Meat Mixture for Cabbage Roll Soup

This mixture from stuffed peppers inspired me to make a cabbage roll soup.. mmmmm

Since I use a few tablespoons of spaghetti or tomato sauce over my stuffed peppers, rather than wasting the rest of the can I tossed it into my meat mixture.

Use Tomato or Spaghetti Sauce for Flavour

Use up leftover spaghetti or tomato sauce, or toss in a full can.

Transfer your meat mixture to a soup pot and shred a small head of cabbage, or roughly four cups. Cabbage cooks down quite a lot so while it may look like too much it really isn’t.

Cabbage is Added to the Soup

Cabbage is really good for you and takes on a sweet flavour when cooked.

Once you have added your meat mixture and your cabbage, add three cups of beef stock and mix well.

Add Beef or Vegetable Broth

If you don’t have beef broth, vegetable broth works equally well.

Simmer until the cabbage is fully cooked. Not only is this recipe easy to make, it also freezes well, just like the stuffed peppers. This would be a great “two-fer” to make on a weekend so you can freeze some in batches for busy week nights.

Healthy Cabbage Roll Soup

Hearty and healthy, cabbage roll soup is really simple to put together!

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Quick Stuffed Peppers

Hello Everyone! My brief hiatus ended up a little longer than I had planned, but I am happy to be back with you to share new recipes.

I love stuffed peppers but they can be time-consuming to cook so I created a quick stuffed peppers recipe that takes only about 45 minutes from start to finish. Preheat your oven to 350 degrees. To make four average-sized stuffed peppers, brown about a pound and a half of ground beef. I will be posting a bonus recipe using this same ground beef mixture on the weekend, so you might want to brown an extra pound.

Seasonings and Ground Beef for Stuffed Peppers

Brown your ground beef and add onion and seasonings.

Once the hamburg is browned, drain the fat and add one medium diced onion, 1 tbsp each of oregano, basil and garlic and 1 tsp each of salt and pepper. Allow to cook for about a minute or until the onion pieces separate and mix well with the meat.

Quick Stuffed Peppers

Using instant rice makes these stuffed peppers very quick to cook.

Add one large can of diced tomatoes including the juice and a quarter cup of water. Let the mixture to come to a low boil. Add two cups of instant rice and mix well. The instant rice will have your peppers ready to eat in about twenty minutes!

Stuffed Green Peppers

Fill your peppers but do not over-stuff.

Cut the tops off your peppers and clean out the insides. Stuff the peppers with the meat mixture just to the edge of the opening. Cover with foil and bake for fifteen minutes.

Cheese and Tomato Sauce

Spoon sauce over the peppers and add cheese. I used slices because they are easier to keep on the peppers.

Remove the peppers from the oven and uncover. Spoon your favourite pasta or tomato sauce over the top and cover with cheese. I prefer to use slices of cheese because grated is hard to keep on top of your peppers. If you made extra meat mixture for the next recipe, stir the rest of the pasta sauce into your remaining meat mixture and store in a covered container in the fridge. Pop the peppers back into the oven for about five minutes or until the cheese has melted.

Quick Stuffed Peppers Ready to Eat

Slice the quick stuffed peppers in half and serve.

Cut the peppers in half and serve them up! Nutritious, delicious and ready nice and quick for busy evenings. These peppers freeze very well so if you make extra you can put them in the freezer for a quick meal at any time.

Don’t forget to check back for the bonus recipe that uses the same meat and rice mixture!

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A Brief Hiatus

Hiya everyone!

I want to thank every one of you for following me, and for supporting what I do. I need to take a bit of a vacation from Food Forays… I hope you understand? Sometimes you just need a step back..  I hope you’ll bear with me, and catch me on the flip side!

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Grilled Chili-Lime Shrimp

Grilled Shrimp with Chili Lime marinade

Chili Lime Shrimp was part of the Mother’s Day feast I made for my mom :)

I’m a big fan of seafood and this summer I want to work on more grilling recipes for all of you to try. Barbeque doesn’t have to be just burgers and hot dogs. With a few simple steps, you can make a gourmet feast on your grill!

One of the mainstays of successful BBQ is a great marinade. Not only does it impart flavour into what you’re grilling, it often tenderizes the meat as well. With shrimp, you are looking more to add flavour than to tenderize so the marinade is a bit different than what you may be used to.

Seasoning for chili lime shrimp

Preparing the marinade for your chili lime shrimp.

Start with a finely diced jalapeno, ribs and seeds removed unless you like a lot of heat. Smash and roughly chop three cloves of garlic and add 1 tbsp of chili powder.

Honey and Olive Oil for Shrimp Marinade

Olive oil and honey are key ingredients in your marinade.

Add 2 tbsp of liquid honey and 3 tbsp of olive oil. Mix the ingredients thoroughly.

Use a resealable bag for marinating.

A resealable bag makes marinating easy and clean!

Pour the marinade over peeled shrimp you have placed in a resealable bag. Use your hands to lightly massage the marinade into the shrimp once the bag is closed. Allow to rest for 20 minutes in the fridge. After 20 minutes, add the zest of one lime and the juice and return the shrimp to the fridge for 10 more minutes. Do not let your shrimp marinade longer than 20 minutes once you have added the lime because they will cook in the acid.

Thread the Shrimp onto Skewers

This step takes the longest, but it’s well worth it!

Thread your shrimp onto skewers that you have let soak in warm water for at least 20 minutes. This stops the skewers from burning up quickly. Reserve the marinade for grilling.

Grilling Chili Lime Shrimp

Add some of the reserved marinade while grilling.

The skewers should take about six minutes per side over medium-high heat. Look for the shrimp to be just turned opaque, rather than translucent. Right before they are cooked, pour some of the marinade over the shrimp to add extra flavour.

All that’s left to do is serve them up with your favourite sides! Better yet, make a feast of it like I did for Mother’s Day!

Chili Lime Shrimp on the Grill

Grilled chili lime shrimp ready to be devoured!

PS- I know there are a lot of people out there that are not a fan of seafood. This marinade would work really well with a butterflied pork tenderloin. The only difference would be to add the lime components right away, and leave the tenderloin to marinade for at least two hours to get maximum flavour.

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