Slow Cooker Curry

Blend in food processer or blender:
1 whole Onion, Peeled And Halved
2 cloves Garlic, Peeled
1 whole Small Green Bell Pepper, Seeded And Quartered
1 can (156ml Can) Tomato Paste
1 can (about 400ml Can) Coconut Milk
1-½ teaspoon Salt
1 Tablespoon Curry Powder
1 Tablespoon Garam Masala

Pour over 2 lbs. thawed chicken that has been cut into cubes.  Cook in slow cooker for 5 hours.  Add 2T. cornstarch mixed with 2 T. water during last 30 minutes.  Serve over rice, garnished with cilantro.

Green Chile Enchilada Soup

• 32 oz chicken broth
• 24 oz chicken breasts
• 2 cans of Green Chile enchilada sauce
• 7 oz can of diced green chilies
• 2 tbsp of ground cumin
• 1 tbsp of chili powder
• 1 tsp of onion powder
• 1 tsp of garlic powder

Cook in crock pot for 6-8 hours then add…

• 1 cup of frozen corn
• 1 block of cream cheese (cut up into a few pieces)
• 3/4 cup rice (if instant add half hour before serving, if not then add an hour before)
• salt and pepper to taste
• tablespoon of corn starch if needed

Garnish with green onions, chips, cheese, sour cream, etc.

Sweet and Sour Chicken

3-4 chicken breasts

1 c. cornstarch

2 eggs

1/4 c. oil

Preheat oven to 325.  Cut chicken into 1 inch chunks and salt and pepper them.  Roll in cornstarch, then in beaten eggs.  Fry in oil over medium-high heat until browned on the outside.  Place in 9x13 pan and cover with sauce.  Bake for 1 hour, stirring every 15 minutes.  Serve with fried rice.

Sauce:

3/4 c. sugar (or honey)

1/4 c. ketchup

1/2 c. vinegar

1 T. soy sauce

1 t. garlic salt

Curried Coconut Chicken with Rice

2 lb chicken, cut into chunks
1 t. salt and pepper
1 1/2 T. oil
2 T. curry powder
1/2 onion, chopped
2 cloves garlic
14 oz can coconut milk
14.5 oz can stewed, diced tomatoes
8 oz can tomato sauce
3 T. sugar
Salt and pepper chicken.  Heat oil and curry powder over med-high heat for 2 minutes.  Add onions and garlic and cook another minute.  Add chicken and cook over medium until cooked through, 7-10 minutes.  Add remaining ingredients, cover and simmer for 30-40 minutes.  To thicken, remove lid at the end of cooking.  Serve over rice.

Cream Cheese Enchiladas with Simple Enchilada Sauce

4 oz. cream cheese, softened

1/4 cup sour cream

1 recipe Simple Enchilada Sauce, divided

2 cups shredded cheese, divided

2 cups cooked shredded chicken (crockpot)

1 cup frozen corn

4 oz. can diced green chiles

1/2 tsp chili powder

1/4 tsp cumin

Salt and pepper

4 scallions, thinly sliced

10-ish corn tortillas

Cook chicken in crockpot and shred.  Prepare enchilada sauce while chicken cooks.

Preheat oven to 325.  Grease 9x13 pan.

Mix together cream cheese, sour cream, 1 cup of enchilada sauce, and half of the cheese.  Add spices, corn, and chilis.  Add chicken and combine.

Pour a little enchilada sauce on the bottom of the pan.  Roll chicken mixture into warm tortillas.  Cover with remaining sauce and cheese and scallions. 

Bake 20-25 min.  Serve with sour cream.

Can also be put together as a casserole.

Enchilada Sauce:

4 T. Chili Powder

1 t. Cumin

1/2 t. Onion Powder

1/2 t. Garlic Powder

2 T. Flour

14 oz can Tomato Sauce

1 1/2 c. Water

Combine all ingredients in saucepan over medium heat.  Stir until thick.