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Recipe: Lightened Up Chicken Korma

Ingredients

Directions

~ Marla Meridith

Recipe: Soba Noodles with Butternut Squash Curry

Ingredients

Directions

~ Marla Meridith

Recipe: Lightened Up Chicken Korma

The Indian dish Chicken Korma can be a pretty heavy dish, but I’ve lightened it up in this recipe without losing any flavor at all!

4 servings

1 cup basmati rice, cooked to package directions
2 tbsp coconut oil, divided
1 pound boneless chicken breasts, cut into bite sized pieces
2 tbsp water
1/3 cup slivered, toasted almonds
1 tbsp Madras curry powder
1 yellow onion, roughly chopped and divided
1-inch piece of fresh ginger, peeled and sliced
2 cloves garlic
Kosher salt and freshly ground black pepper
1 13.5 ounce can unsweetened, light coconut milk
1/2 cup grape tomatoes, sliced in half
1/2 cup sliced white or crimini mushrooms
8 ounces green beans, sliced into thirds
1/2 cup chopped fresh cilantro

Cook the rice to package directions.
Heat 1 tablespoon of the coconut oil in a 12 inch cast iron skillet over medium heat. Season the chicken with some salt and pepper. Lightly brown the chicken for about 5-6 minutes, making sure to cook all sides. It does not need to be cooked through at this point. Transfer the chicken to a clean plate and set aside.
Puree the water, almonds, curry, 1/2 of the onion, ginger and garlic in a small food processor or blender. Set aside.
Add the remaining coconut oil to the same pan you cooked the chicken in. Add the rest of the chopped onions and sauté until lightly browned, about 10 minutes stirring frequently. Stir in the curry puree. Cook for one minute. Stir in the coconut milk and bring to a simmer. Stir in the tomatoes, onions and green beans, cook for 5 minutes. Add in the chicken, cover and simmer for another 5 minutes or until the chicken is cooked through. Stir in 1/2 of the cilantro. Sprinkle the rest of the cilantro over the top before serving. Serve hot with rice.

~ Marla Meridith

Recipe: Soba Noodles with Butternut Squash Curry

Healthy, Vegetarian Soba Noodles with Butternut Squash Curry recipe. This is a delicious weeknight meal for the entire family.

6 servings

1 butternut squash (about 2 lbs)
8 ounces dry soba noodles
3 tbsp unsalted butter
1/2 large yellow onion, finely chopped
2 cloves garlic, minced
1 tbsp finely grated ginger or 1 tsp dried
1 tsp fine sea salt, plus more too taste
3 tbsp unbleached white all-purpose flour
2 tbsp curry powder
1 tbsp tomato paste
2 tbsp honey
4 cups low sodium vegetable broth
1 can (14 oz) full-fat coconut milk
–toppings
1/4 cup thinly sliced green onions
2 tbsp chopped cilantro plus more for garnish

Pierce the butternut squash several times with a sharp knife. Put it on a plate and microwave on high for 5 minutes to soften.
Let the squash cool so you can handle it. Cut off the ends and peel the squash. Discard the seeds. Cut the squash into 1/2 inch cubes. Set aside.
In a large soup pot, over medium heat melt the butter. Add the onion, garlic and a pinch of salt. Sauté until the onion is softened and fragrant about 5 minutes, stirring frequently.
While the onion mixture is cooking, cook the soba until it’s 70% cooked through. Drain and rinse with cold water to stop the cooking.
Sprinkle the flour over the onion mixture and continue to cook for 2 more minutes. Stir in the curry powder until well combined. Add the tomato paste, honey and the 1 tsp salt, combine well. Slowly pour in 1 cup of the vegetable broth, mix well until smooth. Add the remaining 3 cups of veggie broth and the coconut milk. Stir to combine. Add the squash. Bring the mixture to a boil and then reduce the heat to low. Cover and simmer until the squash is tender about 20 minutes. Add the noodles at the end to reheat. Season to taste with more salt if desired.
Divide into bowls and top with green onions and cilantro.

~ Marla Meridith