Shan's Recipes - Curry Chicken and Taco Meat

Hung out today with my niece.  We made a couple recipes and enjoyed cooking.

NOTE - Both these recipes are made without salt - so you may want to add some salt to match your preferences/tastes.

Curry Chicken:

Mix spices:
1 tablespoon onion powder
2 tablespoons curry powder (mild)
2 teaspoons garlic powder.

Combine with 1 cup sour cream, yogurt, or coconut milk (Canned).
Mix well.

Add 2 teaspoons lemon juice.
Mix well.

Cut up 2 boneless, skinless chicken breasts into bite-sized pieces.

Add chicken to sour cream and spice mixture.  Stir until all chicken is well coated.  Let sit for at least 30 minutes.  This can marinate overnight in the refrigerator.

Heat some oil in a skillet.

Dump chicken and sour cream mixture into hot skillet.  Stir and cook until thickened.  Add some water if you want broth for rice.  Leave alone if you want it to be almost dry.

Cover and let simmer for 15-20 minutes until chicken is cooked through and there is no more pink.

Serve over rice, mashed potatoes, or bread.



TACO MEAT:

Make Spice Mixture.
1 teaspoon each
Garlic powder
chili powder

2 teaspoons each
onion powder
cumin powder
tumeric powder
paprika

Cut 1 yellow onion into small pieces

In a large skillet, heat oil.

Saute (cook with a little oil) onions until they turn translucent (clear-ish).

Add to onions in skillet, 2 pounds very lean ground beef.
Add all of spice mixture.

Cook until there is no more pink beef left.

Cover and let cook over low heat for 20-30 more minutes for flavors to blend.

Serve over lettuce bed, with cheese and salsa
Serve in taco shells with toppings of choice.
Serve over rice or potato medallions.
Serve on crusty bread, topped with cheddar cheese and broiled until toasty