West Indian Curry Chicken & Curry Chickpea

West Indian Curry Chicken & Curry Chickpea – Candy Coated Culinista

I received a text Sunday asking “You in the office tomorrow” to which I replied yes. When I came to the office there was a package on my desk saying “Dhal puri for you”. Well now I’m excited I’m always talking about dahl puri to my Indian West Indian friends and that I can eat it just the dahl puri by itself and totally be satisfied. I almost never make Caribbean food and I have never been fond of curry or spice anything; but this gift had me running home happy to make dinner. I was so surprised that I had all these ingredients at home, yet I never ever made a curry.

Yield/Serving: 5
Prep Time: 20 min.
Cook Time: 1 hour
Difficulty level is: Medium

Ingredients
Curry Chicken

• 2 tbsp coconut oil
• 4 small potatoes, cut into chunks
• 5 chicken breasts
• 2 tbsp curry powder
• 2 tsp all spice
• 1 tsp cayenne powder
• 1 tsp paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp sea salt
• 1 tsp black pepper
• 2 tsp cumin
• 1 tsp red chilli peppers
• 1 tsp chilli powder
• 2 knobs of ginger, diced
• 1 small onion, diced
• 3 cloves garlic, diced
• 1 cup peas
• Handful chives, chopped
• Handful parsley chopped
• 1 cup chicken broth
• 1 chicken bouillon cube
• 1 scotch bonnet pepper, optional
Curry Chickpea
• 2 sweet potatoes, cut into chunks
• 2 tbsp coconut oil
• 1 small onion, diced
• ½ red bell pepper, deseeded and chopped
• 3 garlic cloves, finely diced
• 2 knobs of tbsp curry powder
• 1 tsp all spice
• ½ tsp cayenne powder
• ½ tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tsp cumin
• ½ tsp red chilli peppers
• ½ tsp chilli powder
• 2 knobs of ginger, diced
• 1 can chickpeas, washed and drained
• Handful of grape tomatoes, halved
• ½ can of coconut milk
• Handful of spinach, stems removed
• Handful of rapini, stems removed

Assembly
Curry Chicken
1. Using a Dutch oven add coconut oil over medium high heat.
2. Add potatoes and chicken breasts and turn chicken as needed until almost cooked through.
3. Add all the spices, ginger, onion, and garlic along with peas, chives, parsley, chicken broth and scotch bonnet.
4. Turn stove down to low medium and let the curry simmer for 10 minutes to let the spices and mixture marry.
Curry Chickpea
1. In a large saucepan add coconut oil over medium high heat.
2. Add sweet potatoes, onion, red bell pepper, garlic and ginger.
3. Add all the spices along with the chickpeas and grape tomatoes.
4. Pour in the coconut milk along with spinach and rapini and turn temperature down to low medium and let simmer for 10 minutes to let the spices and mixture marry.

Tips
• Serve with basmati rice or dhal puri.
• You can use squash instead of sweet potatoes if desired.
• Pour vinegar in a bowl near the stove to lessen the curry smells in the house.
• If curry is to spicy add some coconut milk to calm it down.

Please Enjoy

My thoughts
I spent a good 3 hours making these two dishes and when I was done I needed to relax; but you know what this was so worth it. Funny enough I found the curry chickpea to be way more spicy that the curry chicken. It tasted great; but there was a slow burn; which I almost couldn’t tolerate. The curry chicken was much more my speed as I love a mild but flavourful curry. It reminded me of all those roti’s I’ve had but never attempted to make. I split this recipe in half and added a scotch bonnet pepper to prove that I can make a recipe truly Caribbean, even though I wasn’t planning on consuming it. I gave the peppery portion to my Guyanese gals, to see if I’m worthy of cooking West Indian and a portion to my dad to surprise him. The only thing I disliked was the fact that the curry smell was throughout the house. I was so glad I closed the bedroom doors; but upon my comment, I learned a bowl of vinegar near the stove while you’re cooking will lessen the drifting of the curry smell. My West Indian family and my Guyanese Gal’s said “it tasted great”, one commented it “tasted like my mom’s” and another said “I didn’t know you could cook Indian”. Well I’ll take all the compliments and be happy I can cook Spicy West Indian even though it is not my favourite type of cuisine. I can now label myself the girl with the Caribbean background that can cook it; but chooses not to and that’s fine by me.

West Indian Curry Chicken – Candy Coated Culinista

Curry Chickpea – Candy Coated Culinista

Basmati Rice – Candy Coated Culinista

Dhal Puri – Candy Coated Culinista

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V is for … Vodka Drunken Shrimp

V is for Vodka Drunken Shrimp – Candy Coated Culinista

Yield/Serving: 2
Prep Time: 20 min.
Cook Time: 30 min.
Difficulty level is: Easy

Ingredients
• 12 jumbo shrimp, peeled and deveined
• 2 tbsp soy sauce
• 6 garlic cloves, thinly sliced
• 4 tbsp parsley, finely chopped
• Lime juice, from one lime
• 2 tbsp honey
• 1 tbsp extra virgin olive oil
• 1 leek, chopped
• ¼ of red cabbage, shredded
• 8 button mushrooms, thinly sliced
• 2 ½ tbsp hoisin sauce
• 2 tsp Salt
• 1 tsp Black pepper
• ¼ cup vodka
• Basmati Rice

Assembly
1. Peel and devein shrimp and place into a bowl.
2. Add soy sauce, garlic cloves, parsley, lime juice and honey and let marinate for 10 minutes.
3. Using a wok over medium heat, heat up the olive oil and add in the leeks, red cabbage and button mushrooms and cook for 5 minutes.
4. Add in the hoisin sauce, salt and black pepper and cook for two more minutes stirring to mix in the hoisin sauce.
5. Using a large frying pan over medium-high heat, cook shrimp until they become a bright pink, turn the shrimp once at three minutes and cook on the other side.
6. Remove shrimp from the heat and add the vodka and return shrimp back to the stove and cook for one more minute until the alcohol smell has dissipated.
7. Serve on top of basmati rice with veggies on the side.

Please Enjoy

My thoughts
I love the marinade I used on the shrimp as there was a sweet and acidity throughout the dish.

P is for … Pea Risotto

P is for … Pea Risotto - Candy Coated Culinista

P is for … Pea Risotto – Candy Coated Culinista

Yield/Serving: 2
Prep Time: 5 min.
Cook Time: 20-22 min.
Difficulty level is: Easy

Ingredients
• 900ml low sodium chicken stock
• 2 tbsp extra virgin olive oil
• 1 small onion, diced
• 4 cloves garlic, diced
• 1 cup Arborio rice
• Sea salt, to taste
• Black pepper, to taste
• 1/3 cup fresh peas
• 1 tbsp unsalted butter
• Parmigiano Reggiano, to taste
• Handful of parsley, finely diced

Assembly
1. Pour chicken stock into a large saucepan over high heat and boil.
2. Once the chicken stock has boiled, turn down to low heat to keep warm.
3. In a medium saucepan heat extra virgin olive oil and pour in the onion and cook for three minutes.
4. Add in the garlic and continue cooking for another 3 minutes until soft and translucent.
5. Stir in one cup of Arborio rice along with sea salt and black pepper stirring constantly for two minutes.
6. Ladle in a half cup of chicken stock to the rice until the liquid is absorbed.
7. Continue adding chicken stock a half cup at a time until rice is tender with a firm centre and the risotto is creamy, about 20 to 22 minutes.
8. Add in the peas and butter in the last 3 minutes of cooking.
9. Stir in the parsley and grate some Parmigiano Reggiano to taste.
10. Serve immediately.

Please Enjoy

My thoughts
A slow but well worth it process. Creamy and aldente with the fresh peas and parsley along with the Parmigiano Reggiano made this a rich dish.

Thai Pineapple Fried Rice

Thai Pineapple Fried Rice – Candy Coated Culinista

I went to my first Authentic Thai restaurant in February and ever since I have been intrigued by this cuisine and trying to consume and slowly try all things Thai. It’s one hundred percent thanks to this amazing Tamarind chicken I had and the taste and smell is still stuck in my head today. I love the sweet and tangy aspects to the tamarind as we have this fruit in the Caribbean and I remember pulling them of the tree and them being scattered on the streets all over Barbados & Antigua. This dish made me want to try Thai food more ad even though I’m not a curry fan I am finding Thai curry dishes to have a very different spice taste then Indian cuisine that I am not fond of. I am exploring this new flavor profile; but for now only with the rice and salad dishes and then on to noodles and proper Thai curries.

Yield/Serving: 4
Prep Time: 15 min.
Cook Time: 30 min.
Difficulty level is: Easy

Ingredients
• 1 pineapple, halved lengthwise if you want to make a pineapple boat
• 1/2 cup Jasmine Rice
• Peanut oil
• Soy sauce, to taste
• Curry powder. To taste
• 3 garlic cloves, minced
• ½ small white onion, diced
• 1 small carrot, grated
• ¼ cup frozen peas
• 1 egg
• ¼ cup pineapple, finely chopped
• 1 spring onion, chopped
• Cilantro, handful, rough chop
• Peanuts, chopped, to taste

Assembly
1. In a saucepan over medium-high heat cook rice and set aside.
2. Using a wok add peanut oil and fry garlic cloves and onion for a couple of minutes.
3. Add the Jasmine rice along with soy sauce and curry powder.
4. Add carrots and frozen peas, and let cook for 10 minutes.
5. Crack the egg into the fried rice and stir around.
6. Add in the pineapple, spring onion, cilantro and peanuts and stir for 1 minute.
7. Serve.

Tips
• Serve in a pineapple boats if desired. Just carve out the pineapple and pour Thai fried rice inside.

Please Enjoy

My thoughts
This is a totally new food for me and I honestly wanted to make this dish because of the pineapple boat and that wow factor when serving this dish. As I am not a huge curry fan I didn’t add tons of curry powder; but the colour and smell was wonderful and flavouful. I loved all the added fruit & vegetables in the rice.

Family Style Fried Rice

Family Style Fried Rice - Candy Coated Culinista

Family Style Fried Rice – Candy Coated Culinista

Can you believe I have never made fried rice before? I love making stir fry and Chinese food yet I have never made fried rice. I was prepping a meal for some guests and I had planned to make just plain rice served with some teriyaki chicken breasts and on the fly I decided to turn this into a fried rice.

Yield/Serving: 4-6
Prep Time: 5 min.
Cook Time: 30-40 min.
Difficulty level is: Easy

Ingredients
• 4 cups basmati rice
• 2 tbsp sesame oil
• 1 small onion finely chopped
• 5 gloves garlic, finely diced
• ½ cup diced frozen carrots
• ½ cup frozen peas
• ¾ cup corn kernels
• 4 tbsp sesame oil
• 3 eggs
• 5 tbsp soy sauce

Assembly
1. In a pot cook the rice in 2 cups of water over medium-high heat until cooked.
2. In a frying pan with 2 tbsp on sesame oil, fry onions for 4 minutes and the add garlic for 30 seconds.
3. When rice in finished cooking add onion and garlic along with the carrots, peas and corn along with the sesame oil and fry and stir frequently for 5 minutes.
4. Add eggs and continue cooking for 10 more minutes.
5. Add soy sauce and toss until coated.
6. Serve.

Please Enjoy

My thoughts
This couldn’t be easier and this was perfect to serve family style; so everyone could help themselves at the table. This can be made the day before and then re-fried again with a little sesame oil before serving; as fried rice always tastes so much better on the second day.

Mulligatawny Sans Soup

Mulligatawny Sans Soup - Candy Coated Culinista

Mulligatawny Sans Soup – Candy Coated Culinista

Yield/Serving: 3-4
Prep Time: 10 min.
Cook Time: 20 min.
Difficulty level is: Easy

Altered from From “Jamie’s Great Britain – 130 of my favourite British recipes, from comfort food to new classics“

I saw this recipe while flipping through Jamie’s Great Britain, while waiting for him to take stage for his book tour a couple of years ago and my face lit up that night in Massey Hall. The other day I was going through some of my older cookbooks and I saw “Mulligatawny” again. For me when I hear the word Mulligatawny, a very specific pop-culture reference comes to my mind; but for me I have two reasons why this recipe will always bring a smile to my face though. First: the 116th episode of the sitcom “Seinfeld”. The owner of this restaurant has gotten this moniker of “Soup Nazi “due to his temperament and his procedure of how to place an order. When Elaine goes in to order she doesn’t follow the procedure and is banned for one year. Secondly, it reminds me of my mom. She was not a big Seinfeld fan yet every time this episode came on she would sit down and watch it with me. She loved when Elaine told off the Soup Nazi and said “You’re through, Soup Nazi. Pack it up. No more soup for you. Next.” She would repeat it as best as she could and we laughed the whole way through. This is a really great silly memory of my mom, so now when the episode comes on and I’m visiting my dad he will hang around and watch it with me and we think of mom.

Ingredients
• 1 tbsp extra virgin olive oil
• 8 ½ oz lean ground beef
• ½ red onion, finely chopped
• 2 carrots, peeled and diced
• 4 cloves of garlic, minced
• 1 red pepper, diced
• ½ jalapeno, diced
• 2 tbsp curry powder
• 2 tbsp tomato paste
• Sea salt, to taste
• Black pepper, to taste
• 1 sprig of fresh thyme
• Handful of fresh cilantro
• 1 cup basmati rice

Assembly/Method
1. Using a frying pan over medium-high heat pour in the olive oil and brown the ground beef.
2. Add in the onion, carrots, garlic, red pepper, jalapeno and cook for another 7 minutes.
3. Add in the curry powder, tomato paste, salt, pepper and thyme.
4. Prepare the basmati rice.
5. Pour the beef mixture onto the basmati rice and add the cilantro and serve.

Please Enjoy

My thoughts
This was an ok dish for me as I am not a fan of Indian or in this case Anglo-Indian Cuisine, but I had to give it a try. I removed the soup aspect as I didn’t want to drink curry flavours, however, if this is your cup of tea give it a try with or without soup. I may not care for this recipe but the memories and smiles it brings me is well worth it.

Sweet & Sour Chicken

Sweet & Sour Chicken - Candy Coated Culinista

Sweet & Sour Chicken – Candy Coated Culinista

This is a classic Chinese dish for Chinese restaurant in Western countries. Sometimes I wonder if this is even made in China, but it’s tasty and if you make it yourself you know it’s good and with no MSG.

Yield/Serving: 4
Difficulty level is: Easy

Ingredients
• Pineapple juice from 1 tin
• 1 ½ tsp brown sugar
• 4 tbsp corn starch.
• Water
• 1 Red pepper, cut into large pieces
• 1 Green pepper, cut into large pieces
• 1 onion, cut into large pieces
• 2 Carrots
• 1 tbsp sesame oil
• 3 boneless chicken breast, cut into cubes
• 1 tin of pineapple chunks
• 3 cups white rice (if desired)

Assembly/Method
1. In a saucepan over medium-high heat and add the pineapple juice, brown sugar, cornstarch and water.
2. Mix well and let reduce until mixture thickens up.
3. Cut the red pepper, green pepper, onion and carrots and set aside in a bowl with the pineapple chunks.
4. Cube the chicken breasts.
5. Pour sesame oil into a wok on medium-high heat, and cook cubed chicken through.
6. Once chicken is cooked through, remove from wok and set aside on some paper towel.
7. Place all the veggies in to wok and fry for a few minutes. Ensure the vegetables are still crunchy.
8. Add the chicken back along with the vegetables and stir in the sauce.
9. Serve with sticky rice.

Please Enjoy

My thoughts
I love this dish and I forgot how much I like pulling out my wok and making Asian food.

*** I also tried a sweet & sour shrimp with a cherry sauces as an alternative protein option.

Sweet & Sour Shrimp - Candy Coated Culinista

Sweet & Sour Shrimp – Candy Coated Culinista

Frankencrispies

Frankencrispies - Candy Coated Culinista

Frankencrispies – Candy Coated Culinista

I wanted some quick and easy yet totally cool and attention grabbing Halloween treats for the kids at church, my God-Kids and my friends.

From Canadian Living

Yield/Serving: 16 squares
Prep Time: 20 min.
Cook Time: 1 hour
Difficulty level is: Easy

Ingredients
• 5 cups mini marshmallows
• ¼ cup butter
• 1 tsp vanilla
• ½ tsp peppermint extract (optional)
• Green paste food colouring
• 6 cups rice crisp cereal
• 1 cup black chocolate wafers
• 32 red mini candy-coated chocolate pieces, (such as M & M’s)
• 16 small ridged black licorice, tubes cut in half

Assembly
1. In Dutch oven or large heavy saucepan, melt marshmallows with butter over medium-low heat, stirring occasionally, until smooth, about 6 minutes. Stir in vanilla, peppermint extract (if using) and enough food colouring to tint as desired. Stir in cereal until coated.
2. Scrape into parchment paper–lined 13- x 9-inch (3 L) baking dish; let cool on
rack, about 30 minutes. Transfer to cutting board. Cut into quarters lengthwise, then crosswise, to make 16 rectangles.
3. In microwaveable bowl, melt coating chocolate on high, stirring after 30 seconds, until smooth, about 1 minute. Using spoon or piping bag, spread chocolate over top quarter of each rectangle
for hair; add mouth, eyebrows and scars as desired.
4. Dab some of the remaining chocolate onto 1 side of each red candy piece; press onto rectangles for eyes. Dab some of the remaining chocolate onto 1 end of each licorice piece; press 1 onto each side of rectangles to make neck bolt. Let stand until set, 5 minutes.

Tips
• Use red or any coloured thin licorice like candy if you don’t like licorice flavour like myself, and most kids.
• Make-ahead: Store in airtight container for up to 3 days.

Please Enjoy

Reviews
“Woah cool”, “these are so cute”, “I’m going to take a picture”. These comments made me feel great. I think I did a good job and these treats were enjoyed by all my little ones and my friends. All the kids eyes got big and they ate them really fast. I think that means they like it as kids can be the harshest of critics.

My thoughts
I didn’t know if they’d be a hit or not so I only made 16 treats, and apparently I needed to make more. “C.C. you forgot me” Next I will see if these will be favourable by the older adults, granted one adult said “I saw these and thought they were a toy until they started eating it. You really have a talent there, keep it up.” So motivators are all around and are not solely Mr. C. anymore, which is great. I was just thinking to myself that if she only saw other foods I’ve made then she’d be floored.

***I loved making these so much that I decided to make a second batch this evening for the girls at my gym glass tomorrow.

Frankencrispies - Candy Coated Culinista

Frankencrispies – Candy Coated Culinista

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