Coconut Curry Chicken Recipe | Edmonton Food Photographer and Stylist

Coconut Curry Chicken Recipe | Heather Muse

I think I inherited my love of curry from my Dad, who enjoys cooking and shares the cooking duties with my mom. As far back as I can remember, we had some form of curry and chicken at least every week, sometimes twice a week. I’m not sure where my Dad got his love of curry from, his parents were both born in Holland and ate meat and potatoes at almost every meal.

I’ve been cooking with chicken thighs these days – I like that they’re moister and cheaper than chicken breasts. I usually use a kitchen scissors to cut them up in bite sized pieces. They work well for this recipes, and a pack of eight makes enough for our family of 5, plus leftovers for lunch the day after.

Edmonton Food Photographer Heather Muse

Thankfully, it seems as if my kids have also inherited my love of curry! It’s one of those meals that all of them will eat without any complaints, in fact they almost always ask for seconds. I usually serve this meal with brown rice or cooked quinoa and a healthy helping of fresh chopped veggies on the side.

Edmonton Food Photographer Heather Muse

Coconut Chicken Curry
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Serves: 6
 
Ingredients
  • 2 Tbsp. coconut or olive oil
  • 1 medium onion, chopped
  • 10 white mushroom, sliced
  • 4 chicken breasts or 8 chicken thighs
  • 1 tsp. chili powder
  • 1 tsp. salt
  • ½ tsp. pepper
  • ¼ tsp. nutmeg
  • 2 cans full fat coconut milk, or 1 can full fat and 1 can light
  • 2 Tbsp. curry paste
Instructions
  1. Heat oil in a large frying pan.
  2. Add onion and mushroom, saute for 2 minutes.
  3. Chop chicken into bite sized pieces and add to pan.
  4. Add chili powder, salt, pepper, and nutmeg. Stir and cook on medium heat for 5 minutes.
  5. Add coconut milk and curry paste, stir and reduce heat. Simmer for 20-30 minutes, until the sauce darkens and thickens.
  6. Serve over rice or quinoa.

 

Creamy Avocado and Kale Green Smoothie | Edmonton Food Photographer and Stylist

 

Creamy Avocado and Kale Green Smoothie | thedirtyfork.ca by Heather Muse

Green smoothies are always a good idea. This smoothie is more like a dessert because of it’s creaminess and is a great way to get kids to drink their greens.

This recipe is simple and only takes a few minutes to assemble and blend. Great for breakfast, mid morning snack, an after workout drink, or an easy and tasty dessert.

Creamy Avocado and Kale Green Smoothie | thedirtyfork.ca by Heather Muse

Creamy Avocado and Kale Green Smoothie | thedirtyfork.ca by Heather Muse

Creamy Avocado and Kale Green Smoothie
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Serves: 3-4
 
Creamy and easy to make, this green smoothie tastes more like a dessert with the health benefits of kale and the healthy fat of avocado.
Ingredients
  • 1 whole Avocado, peeled and pitted
  • 1 whole banana, peeled
  • ½ cup fresh or frozen mango or pineapple, chopped
  • 1½ cups of water
  • 2 cups of kale, washed, stems and large veins removed
Instructions
  1. Add all ingredients to blender.
  2. Blend until smooth, adding more water if necessary.
  3. Serve immediately.

Roasted Ginger Chicken Recipe | Edmonton Food Photographer and Stylist

Roasted Ginger Chicken

Ginger is one of my favourite spices. Usually I like to pair it with cinnamon to make sweet treats, but it’s also really great in savoury dishes too. This recipe combines chicken and ginger for an Asian inspired dish that is perfect for a quick-to-prepare weeknight dinner.

Besides tasting amazing, ginger also has many health benefits. Ginger has anti-nausea qualities, aids in digestion, is an anti-inflamatorant, and boosts your immune system. Pretty amazing what a little spice will do!

You can serve this chicken over rice, on it’s own with steamed vegetables, or with quinoa. It also tastes great cold and cut up on your salad the next day!

Roasted Ginger Chicken Recipe

Roasted Ginger Chicken
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Prep time: 
Cook time: 
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Serves: 4-6
 
Ingredients
  • 4 chicken breasts, or 8 chicken thighs
  • ¾ cup tamari sauce
  • ½ cup water
  • 2 tsp. ginger powder
  • 1 tsp. garlic powder or 1 clove garlic, minced
Instructions
  1. Preheat oven to 180 C.
  2. Combine all ingredients in an over safe dish. Stir to coat.
  3. Cover with lid or foil and bake for 45 minutes.
  4. Remove from oven, remove lid or foil.
  5. Turn chicken and return to oven, and bake uncovered for an additional 15 minutes.
  6. Serve over rice or quinoa, or over a salad.