Creamy Curried Chicken with Crunchy Vegetables (Ethiopian Style)

• Creamy Curried Chicken with Crunchy Vegetables 

  (we served it with our Ethiopian Injera Bread)

  
  

  Ingredients:

  
  

  2 tablespoons sun dried tomato oil, from the jar

  3 tablespoons butter

  2-3 skinless chicken breasts, cut in half into flat thin pieces. 

  Salt and pepper, to taste

  1 tablespoon garlic cloves, minced & sautéed in brown butter 

  1 cup chicken stock, or 1/2 cup of stock & 1/2 cup white wine

  1-2 teaspoons curry seasoning, season to taste

  ¼ -1/2 teaspoon chili flakes, or to taste depending spicyness

  1 cup red pepper and green peppers, cut into small chunks 

  1/2 cup red onion, cut into small chunks

  1 1/2 cup heavy cream, can use coconut cream 

  1/2 cup softened cream cheese

  3/4 cup parmesan

  1 cup chopped baby spinach leaves or fresh parsley

  
  

  (We added a cup of hot, cooked whole baby carrots to our recipe at the same time as the peppers)

  
  

  Instructions 

  Heat sun dried tomato oil with butter in a cast iron skillet.

  
  

  Season thin cut chicken breasts with salt and pepper, placing each piece of breast in hot skillet cooking for 2-3 minutes on one side until golden. Then, flip and cook for 2 more minutes. Remove from pan. Do not over cook, they may seem still under cooked but they will finish in the sauce.

  
  

  Add minced garlic and cook until fragrant, 30 seconds. Add stock/wine and deglaze the skillet, removing bits that stuck to the bottom for flavor. 

  
  

  Season skillet with curry seasoning, salt, pepper, and chili flakes. Stir for almost 1 minute to bring the roasted flavors together. Add cream cheese and stir until mixed into the liquid. 

  
  

  Stir in heavy cream and parmesan. Add peppers, red onions and spinach, return chicken breasts to the skillet, Turn off stove and cover skillet to allow the spinach to wilt and the pepper will steam to semi-crunchy, about 5 minutes. 

  
  

  Serve Warm with Injera Bread.

  
  

  

  
  

SMASHBURGER Taco

 The princess and Uncle Parker thinks we need to have a new “Taco Tuesday" post and they wanted to share their creation of the SMASHBURGER TACO, (the newest, hottest videos trending all over Facebook). They were actually really good. Check out all the videos and choose one to try, you can’t go wrong… here is our favorite:  https://fb.watch/EQOnCSAxXw/?fs=e

"Injera Bread" (Ethiopian flat bread)

 Sourdough Saturday... A few years ago, here on this blog we featured a series of “Around The World” challenges and we have decided we want to try that challenge again this year, so to kick off the New Year with our first challenge We made Injera Bread. 

It is a sour, spongy, flatbread made from fermented Teff flour (sourdough) and is listed as a staple in Ethiopia living.

Traditionally, people say it has a unique, slightly nutty and tangy flavor with a porous texture that is good for soaking up sauces, making it the reason why they use it as a utensil or plate. We found this to be very true. We really didnt care for it just plain, but when we used it to scoop up the "Garlic Butter Chicken & crunchy vegetables" it was really tasty. It's naturally gluten-free and vegan, making it a nutritious and versatile part of their daily diet.

   

We Loved and followed the photos and recipe from "The Daring Gourmet", so if you want to try it, here is the link: https://www.daringgourmet.com/authentic-injera-ethiopian-flatbread/#recipe.

And keeping with the traditional way of eating this flat bread, we served it along side our pan full of Ethiopian “Creamy Curried Chicken” (see post on January 7, 2026) and ate with our fingers using the bread as our utensils. 

TWD: Devil's Food Party Cake

 

TWD: This week was an amazing bake… our recipe challenge was Dorie’s “Devil’s Food Party Cake” found on page 89 in her cookbook titled “Baking With Dorie: Sweet, Salty & Simple”

I was excited to try this recipe, because my husband loves homemade chocolate cake and our Anniversary is coming up this weekend. Plus the photo in the book makes it look really delicious… 

AND IT WAS!!!!!

Couple of interesting things I learned along the way was the importance of time…

First thing: In Dorie’s instructions, she shares with everyone that we needed to beat the butter, sugar & salt together on medium for 4 minutes and then drizzle the oil along the sides of the mixing bowl, mixing until you have a light and creamy mixture, about 3 minutes. In my baking mind, I was like no way, I have never beat sugar and butter for that long, 7 minutes? Why? And then I watched the magic happen…(see first photo) I finished the recipe just like it reads…

Second Awha: when making frosting, I have always used extra cold milk, Dorie’s recipe calls for milk at room temperature to be drizzled in on low speed until blended, then beat to complete. OH MY HEAVENLY FROSTING, as most of you know, I am not a frosting fan, but I can honestly say… “I WILL NEVER MAKE CHOCOLATE FROSTING FOR MY LAYER CAKES ANY OTHER WAY ANGAIN”

Sad news is that like the other challenge recipes, we have been asked not to share the exact recipes on social media, but I know they are out there... EVERYONE NEEDS TO TRY THIS ONE!!!  

 

 

Throwback Thursday - “Baking Yesteryear”

 January 16... "Throwback Thursday"

We have been having so much fun reminiscing over our favorite childhood recipes as we browse through our new "Baking Yesteryear" cookbook, by B. Dylan Hollis. (Such a funny dude, we love his videos) 

Anyway, we thought today would be a great day to share with you all our two bakes so far for the month. 

We chose "Continental Johnny Cake" (corn bread) on page 78 and "Wacky Cake" on page 104. Both turned out fantastic. You will notice that the corn bread may look a little dark speckled in color, that was because we mixed yellow cornmeal and blue cornmeal together. 

TWD: “Tender Biscuits”

 January 14…. TWD: “Tuesday’s With Dorie”

I have missed baking with the group that bakes with and from Dorie Greenspan’s cookbooks, so I decided to catch back up with everyone this year. 

Today, they were baking “Tender Biscuits” found on page 42 in Dorie’s newest cookbook titled “Baking With Dorie: Sweet, Salty, & Simple”. 

I had to laugh at this year’s kickoff recipe because “tender” is not the word I would ever use to describe my biscuits… lol BUT!!! My hubby makes the best biscuits ever and almost every Sunday I wake up too amazing Biscuits & Gravy at my bedside. 💝

Pork Chops & Applesauce

 January 10... "Fruit-Full Friday"

A few weeks ago the video came acrossed my news feed and I was intrigued.  Here is the link... https://www.facebook.com/share/r/1BCnfsCXXm/?mibextid=WooXLz

For my one-hit wonder, I basically followed the recipe, lol... only using pork ribs instead of pork chops, Fresh Tri-colored potatoes and garlic instead of carrots and cinnamon, mixing mushrooms and onions in with my green beans instead of soup. 

The whole thing was actually very tasty, we would make it again... 😁