Cous Cous Curry with Sugar Snap Peas and Chicken

Dinner is ready! Make this for your family and earn some brownie points guaranteed. It's one of my favorite dinners to cook. I mean, it has curry, so what's not to love? Try and tell me what you think.

 

Cous Cous-Ingredients:

1 Cup of Cous Cous

1 Tbsp of Curry Powder

1 Tsp of Cumin Powder

1 Packet of Chicken Bouillon - I use the Goya Brand

2 Cups of Water

1/4 Cup of Chopped Red Bell Pepper

1/2 Cup of Chopped Onion

1 Tbsp Olive Oil

1/4 chopped Walnuts

Handful of Raisins

 

Method:

Heat olive oil and saute onion and bell pepper with curry and cumin powder. After 5 minutes, add the bouillon and water, allow to boil and then add cous cous and remove from heat. Cover the pan, walk away, do something for about 5 minutes and then back to the stove for the finishing touches. Add the raisins and walnuts, fluff with fork and leave uncovered until you are ready to serve. Best served warm or closer to room temperature. Here is the recipe for The Sugar Snap Peas  and I seasoned a chicken breast cajun style and baked it for 25 minutes. I made a glaze to top it off (you can use your favorite) and viola..

Here's my table setting that night :)

Seafood (Mussels, Shrimp and Crab Legs) Curry Fest

Seafood (Mussels, Shrimp and Crab Legs) Curry 

I love curries, and I find ways to play around with the spices to create a balance for the meal. I go for earthy and bold when I am doing chicken dishes. No coconut milk when I am doing goat meat, and I leave off ginger and use a small amount of cumin for seafood. Sometimes, though, I do leave off the coconut milk if I am doing a quick curried shrimp steam or boil. There are so many ways to make curries so I am having my fun on this exploration :)

Ingredients

1lb Cooked Snow Crab Legs

1lb Raw Large Shrimp (Deveined)

2 Cups of Cooked Mussels with Juices (I had leftovers that amounted to 2 cups and they were cooked in garlic, white wine, butter, lemon and salt and pepper)

2 Tbsps. of Curry Powder-I used a Jamaican Brand called Grace but the McCormick one is great as well

1 Onion- Chopped

½ Red Bell Pepper- Chopped

½ Green Bell Pepper – Chopped

1Tsp of Crushed Red Peppers (Use less if you are not a fan of the heat)

4-6 Fresh Sprigs of Thyme

1 Tbsp. of Oil

¼ Tsp of Cumin

1 Packet of Chicken Bouillon

1 Cup of Water

I Can of Coconut Milk

Method

Heat oil and sautee, onion and peppers until they start to soften. Add curry powder, chicken bouillon and water and cover and cook for 5 minutes. Add coconut milk, crushed red pepper, thyme and cumin and stir and cook for another 5 minutes. Add your crab legs, (ensure that you crack the claws and bend the legs to allow the flavors to soak in). Add the mussels and shrimp and cook for 10 minutes. Taste and add salt and more pepper if needed. The chicken bouillon and curry powder were already salty and spicy so I didn’t need to add anything to mine.

Suggestions:

You can add more seafood if you’d like, or just change it up to include what you have in your house. I am sure this would work great with scallops. Enjoy

BNW~

The Best Jamaican Indian Chicken Curry

Story time: We cook a lot of curries in Jamaica. Shrimp, crab, goat, fish, chicken, you name it, we've probably curried it. Our techniques and ingredients are different from the Indian and Thai curry, but today, I decided to add some Indian spices to my Jamaican dish. This is the best curry I have ever made. Seriously. So good. This dish got me extra kisses, and an A+ grade for presentation and taste. Give it a try and rack up some brownie points.

Ingredients

2lbs of Chicken Legs and Thighs

2 Tbsp of your favorite Curry (I used the Jamaican Grace brand)

1 Tbsp of Cumin 

1 Tsp of Cumin

1 Tsp of Whole Cumin

1 Tbsp of Fresh Ginger Root

2 Tsp of Thyme 

6 Stalks of Scallion

1 Bell Pepper

1 Lg Onion

1 Jalepeno- remove seeds

Cilantro - 4 stalks, and 1 for garnish

1 Pkt Powdered Chicken Bouillion 

2 Tbsp of Garlic Salt

2 Potatoes - diced

2 Tbsp Coconut Oil

Method

Remove skin from meat and season with garlic salt, 1/2 onion, 1/2 bell pepper, 3 stalks of scallion, 1 tsp of thyme, chicken bouillon and let marinate overnight. Remove from fridge an hour before you're ready to start cooking. Add curry, 1 Tbsp cumin powder and seeds, Jalepeno, ginger and 2 stalks of cilantro and stir to evenly distribute these new flavors. After an hour, heat coconut oil and pour in meat with seasonings and cover. I always do this to allow the seasonings to sweat and just get happy with each other. Turn the meat after 5 minutes and slightly brown the other side, then add enough water to cover. Allow to cook for 15 minutes and then turn each piece and cook for another 15 minutes. Add potatoes, remaining pepper, scallion, onions, and thyme, cumin and cilantro and let simmer on medium heat for 15-20 minutes. Potatoes will dissolve and start to thicken the sauce and the new layer of flavors please your taste buds before you even get to the meat. 

I served this with coconut rice. I replaced 1 cup of water with a rich 100% coconut milk, not the half milk half water one. I used Texmati rice but any fragrant rice will work. 

Scoop two cups of rice onto the center of a plate and top with this delicious chicken. Garnish with fresh cilantro and pucker up!

Happy eating!

BNW~