Chicken Curry

I make this dish using a slow cooker…I’m not even sure where we got a slow cooker, as I don’t remember buying it.  But once or twice a year, I pull it out and put it to use.  Afterwards, I marvel at how easy it was and how good the kitchen smelled all day, and vow to use it again soon.  I guess I’ll see you in 2013!


  • 2 tbsp Butter
  • 2 tbsp Vegetable Oil
  • Pack of Chicken Breast or Thighs (I used Thighs)
  • 1 small onion, diced
  • 3 cloves of Garlic, diced
  • 2 tsp Curry Power
  • 1 tbsp Curry Paste
  • 2 tsp Tandoori Masala
  • 1 tsn Garam Masala
  • 1 can Tomato Paste
  • 1 Jalapeno Pepper, diced
  • 12-15 Cardamom pieces
  • 1 can Coconut Milk
  • 1 cup Yogurt
  • Salt


  1. Melt the butter +  oil in a  skillet over medium heat.
  2. Add the diced chicken, onion, jalapeno, and garlic. Cook and stir until the onion has softened, took about 8 minutes for me. 
  3. Add the curry powder, curry paste, tandoori masala, garam masala, and tomato paste and mix well. 
  4. Pour the chicken into a slow cooker, and stir in the cardamom pods, coconut milk, salt, and yogurt.
  5. Cook on low 7-8 hours, and serve with Rice or Naan

Yet another Roasted Chicken Recipe

The title says it all – I tried experimenting tonight and wanted an Indian flavored theme as opposed to the usual roasted chicken recipes.  Also – since it was a weeknight and I was in a bit of a rush, I cut up the chicken into pieces to ensure that it cooked quicker.  The good thing about this recipe is that it’s super simple, and all the ingredients are items you probably already have!


  • 1 3-4 lb Roast Chicken, cut into 8 pieces (you could leave as a whole Chicken, and roast for 80 minutes instead if you like)
  • 1/2 cup honey
  • 1/4 cup butter
  • 1/4 cup Dijon Mustard
  • 1 tsp Salt
  • 1.5 tsp Curry Powder


  1. Set the oven to 375 F
  2. Mix all ingredients together except the chicken until uniformly mixed…then add the chicken and coat well.  If you have time, let it marinate in the fridge for an hour 
  3. Place on a pan and bake for an hour, flipping half way thru
  4. Serve with a Salad and Basmati Rice

Egg Nog Ice Cream


We went to Costco on Friday night and of course I had to get some Egg Nog since we’re officially into the holidays. As I was watching TV yesterday I randomly wondered what it would taste like in frozen form…only one way to find out…


  • 2 cups Egg Nog
  • 2 cups Heavy Cream
  • 1 can Sweetened Condensed Milk
  • 1 tsp Vanilla Extract
  • 1 tbsp Baileys/Kaluha (optional – would use next time…didn’t do it today)
  • 1 tsp Nutmeg (optional – see note at end)


  1. Mix all liquid ingredients and chill for a couple of hours in the fridge
  2. Turn on your mixer and toss it in!
  3. typically it takes 25 minutes in my KitchenAid…after 20 minutes the ice cream was overflowing and ready to go

The taste was very light and refreshing…next time I would add the ground nutmeg after 10 minutes.  By far – this was the easiest ice cream recipe I’ve ever made.