Leftover Chicken Curry Sandwiches

Leftover Chicken Curry Sandwiches. Looking for a simple and flavorful dish to make this week? Then look no further.  These can be made with quickly poached chicken breast, store-bought rotisserie chicken or in my case leftover chicken breasts! It is such a great combination of flavor and texture. Curry powder has a deep and earthy flavor from a blend of coriander, cumin, turmeric, and other spices. But don’t worry, it’s not spicy! I love that you can make this the night before and have tomorrows dinner practically finished.  Let me know what you think in the comments below. Let me know what you think in the comments below.

Enjoy!

Xo- Ayesha

 

Leftover Chicken Curry Sandwiches

Leftover Chicken Curry Sandwiches

Three cooked boneless skinless chicken breasts (You could also use a rotisserie chicken.)
1 cup real mayonnaise
One tablespoon shallot, finely diced.
1/2 cup celery, diced.
1/2 cup pecans or walnuts, roughly chopped. (optional)
One cup halved grapes (optional)
One heaping tablespoon apricot preserves
One tablespoon lemon juice

1-1/2 tablespoons curry powder
Pinch kosher salt
Cracked black pepper to taste.

 

In a small bowl add mayonnaise, curry, apricot, lemon, salt, pepper and mix well.

Dice chicken into bite size pieces and add to a large bowl along with shallot, grapes, and celery.

Now toss your chicken with curried mayonnaise and adjust seasonings if needed. Toss with nuts before serving. Refrigerate for at least 1 hour or overnight before serving. (The longer you wait, the more flavorful it will be!)

Serve tucked in fresh croissants or rolls. You can even serve it in a bowl for dipping with crackers or spread over crostini. Yum!

Curry and Garlic Shrimp

Curry and Garlic Shrimp. I’m so excited to share this recipe! A new and delicious way to prepare shrimp. We use shrimp and saute them in some olive oil with curry powder, garlic, shallot, tomatoes, capers, and parsley. And don’t be afraid of the word “Curry.” It’s used very subtly in this dish. You could also cut the amount of curry in half in you desire. So if you’re looking for a quick and tasty dinner, tonight give this a try its a keeper! Let me know what you think in the comments below.

Enjoy,

Xo- Ayesha

 

Curry and Garlic Shrimp

Curry and Garlic Shrimp

1 lb medium shrimp, peeled and deveined.
One tablespoon olive oil
One tablespoon butter, unsalted.
2-3 cloves garlic, finely chopped. (Use all three if you love garlic!)
One small tomato, diced.
One small shallot, finely chopped.
Two tablespoons capers, drained.
1/4 cup white wine or chicken stock
One tablespoon lemon juice
One tablespoon parsley, chopped.
1/2 tablespoon curry powder
Salt and pepper to taste

Heat olive oil and butter in a large skillet over medium-high heat. Saute garlic and shallot for 2-3 minutes. Lower temperature and add in curry powder to allow to simmer 3-4 minutes. Deglaze the pan with wine (or chicken stock) and add in lemon, tomatoes, parsley, and capers. Stir well and season if desired. Add in the shrimp and coat with the sauce. It should cook for about two minutes and then remove from heat. The sauce will thicken. Serve the shrimp over rice or crusty bread.

Jamaican Style Beef Stew

Jamaican Style Beef Stew. Hey everyone! Now let’s take it back with this quick and easy to make beef stew. Now I gotta say I’m in love with my “Instant Pot”! Not only is it incredibly convenient for this working mama but it takes some of the most time-consuming meals and cooks them in no time. I decided to make a spin on a beef stew with some of my favorite Jamaican ingredients. By using Jerk seasoning and curry powder which are always staples in my pantry. They pack a powerful punch and always give me that nostalgic taste I crave. Along with some coconut milk, scotch bonnet (habanero pepper most places) and ginger.

The stew meat turns out incredibly tender after just 20-25 minutes in the electric pressure cooker. Now anyone who has used a pressure cooker before knows that they can be incredibly intimidating and scary. But this makes it so easy. If you don’t have one just add all of the ingredients into a covered baking dish and do it the low and slow way. But I love that with an electric pressure cooker you can throw it all in and go and before you know it you have tender beef, carrots, and potatoes in a flavorful gravy. Yum!

Enjoy,
Xo- Ayesha

Jamaican Style Beef Stew

1 1/2 pounds beef stew meat
One tablespoon olive oil
1⁄4 cup all-purpose flour
One large onion, roughly chopped.
4-6 carrots, peeled and sliced.
1 pound potatoes, cubed.
Two garlic cloves, minced.
1-inch ginger, peeled.
1 cup beef broth
One can coconut milk
Two bay leaves
One sprig thyme
2 tablespoons jerk seasoning
1/2 tablespoon curry powder
1/2 tablespoon garlic powder
Salt and pepper to taste. (About one teaspoon each)

Set your instant pot to saute and once it blinks “Hot” add in your olive oil.

In a large bowl coat your beef in flour and seasonings.

Add garlic and seasoned meat into the instant pot and brown for about 2-3  minutes. Deglaze the pan by adding in broth. Making sure you scrape all of the bits and pieces off the bottom of the pan (So much flavor in that!). And add coconut milk and stir well. Now toss in your onion, carrot, potato, thyme, and ginger to the instant pot.

Make sure the lid and steam valve on the instant pot are closed.

Cook on pressure cooker function for 20 minutes then allow to sit for 10 minutes until it has released the pressure. If not thickened to your liking see the slurry note below.

* You can make a slurry to thicken your broth by adding 1/4 cup of the hot broth with 1/4 cup of cornstarch in a small bowl. Now stir into the stew for thickening.

Enjoy!

Curried Butternut Squash Soup

Curried Butternut Squash Soup. Who doesn’t love a warm and comforting bowl of soup on a chilly day? (Or any day in my case) This soup is incredibly easy to throw together. You can easily omit the curry if your not a fan of that flavor. The rich and sweet flavor of the butternut squash is infused with cream, garlic, onion, brown sugar and curry! Just the right balance. A warm filling and flavorful soup that’s perfect for fall and winter. What is your favorite way to cook butternut squash? Leave a comment below.

Enjoy

Xo- Ayesha

 

 

 

Curried Butternut Squash Soup

One tablespoon olive oil
One small white onion, sliced
Two garlic cloves, minced
One butternut squash, 6 cups cubed. (Feel free to use the pre-cubed packaged fresh squash)
2 cups vegetable stock
1 1/2 cups heavy cream (Can substitute half and half or coconut milk)
1 1/2 tablespoons curry powder
2 Tablespoons brown sugar
Pinch cinnamon
2 Tablespoons creme fraiche, plus more for serving. (greek yogurt can be substituted)
Salt and pepper to taste
1 cup pepitas (Optional)

*Tip* You can also freeze this for up to a month!

 

Heat oil in a dutch oven or stockpot over medium heat.

Once the pan is hot add onion and garlic, cook until the onion is softened about 2-3 minutes.

Add in your butternut squash. Stir well and add in seasonings along with a pinch of salt and pepper. You can season some more at the end.

Add in your cream, stock, and sugar. Stir well.

Bring to a boil. Reduce heat to low, cover, and simmer for about 10-15 minutes. Or until your squash is fork tender.

Carefully transfer your soup to a blender. You can also use an immersion blender straight in the pot.

Add in two tablespoons of creme fraiche. Puree until smooth.

Return to pot and adjust your seasonings. Continue to cook over low heat for another 3-4 minutes.

Remove from heat and serve with your desired garnishes!