Chicken and Vegetable Curry

Ingredients:

2 TBSP olive oil

3 TBSP red curry paste

1 yellow onion - sliced

2 chicken breasts - cubed or cut into small strips

salt and pepper

1 can sliced water chestnuts 

1 1/2 inches fresh ginger - minced

3 cups veggies of choice - i used green beans and sliced carrots - you can also use broccoli, cauliflower, bell peppers 

1 can coconut milk

1/4 cup chicken stock

one 14 oz can diced tomatoes (no salt added)

1 lime

Heat a large pan over medium heat with the olive oil, curry paste and onion - cook and let sizzle about 5 minutes. Season chicken with salt and pepper and add to pan. Add chicken to pan and cook until golden on all sides. Add veggies and ginger and cook, stirring often, until the vegetables are coated evenly. Add the coconut milk, tomatoes and chicken stock and bring to a simmer. Let simmer until the chicken is cooked through and vegetables are to desired tenderness - about 20 minutes. 

Squeeze fresh lime juice over the top before serving! 

Chicken Thighs with Pineapple Honey Mustard Sauce

Ingredients:

2 lbs boneless chicken thighs (skin on if you want it crispy)

salt, garlic powder, onion powder, paprika to taste

For the sauce:

2 TBSP butter

1 1/2 cups pineapple chunks (mostly drained)

1/4 cup dijon mustard

2 TBSP whole grain mustard

2-3 rounded TBSP raw honey 

Preheat oven to 450. Season chicken thighs generously on all sides. Place a large cast iron pan over med-high heat. When the pan is very hot, add the chicken thighs (skin down if not using skinless). You can crowd the pan because they will shrink. Cook about 7-8 minutes, flip and cook 5 more minutes. Place in the pre-heated oven 15-20 minutes until cooked through.

Meanwhile, heat butter in a sauté pan over medium heat. Add pineapple chunks and cook until caramelized - about 5 minutes.

Place pineapple, mustards and honey in a blender or food processor and blend until smooth. 

Top chicken with sauce before serving. I served my chicken over cauliflower rice!