Creamed Chicken Curry

3 chicken breast cut up
1 onion, diced
4 cloves garlic, minced
2 inch piece of ginger, minced
1 teaspoon yellow mustard seeds
1 teaspoon cumin seeds
1 teaspoon turmeric
1 stick cinnamon
1 chicken stock cube
2 tablespoons curry powder
1 teaspoon garam masala
1/2 cup coconut milk (optional)
4 tablespoons sunflower oil

1. In a 9-inch skillet on medium heat, add oil and chicken, brown. Remove chicken and add chopped onion. Sauté until tender. Add garlic and ginger; make sure there is enough oil so that nothing sticks. Add cumin and mustard seed. Fry until the mustard seeds begin to “pop” (not unlike popcorn). Add turmeric and curry powder and stir constantly to prevent any sticking. Stir the “paste” until the curry powder becomes fragrant; this usually takes 1 to 2 minutes (be careful not to burn the curry powder). Add the chopped tomatoes and stir until they form a sauce (3-4 minutes).

2. Add chicken broth, cinnamon stick and chicken. Cover and simmer until chicken is done (approximately 45 minutes). Stir in the garam masala and serve with rice.

Yields: 4 servings

Chicken Masala

4 skinless, boneless chicken breast cubed
3 tablespoons masala mix (recipe below)
3 tablespoons olive oil
1 onion, diced
3 garlic cloves, diced
1/2 cup of water

1. In a large pan or wok add oil and onions, cook until golden on medium. Add chicken, garlic, garam mix, and water. Mix well. After five minutes reduce heat to low and cook for fifth teen minutes covered.
Serve with white basmati rice

Garam Masala spice mix:
1 tbs of each: chili powder, coriander, turmeric, cumin, dried ginger, fenugreek, clove, cinnamon, nutmeg, salt, pepper, and curry leaves.
Mix well and store.

Yields: 4 servings

Moroccan Chicken Soup

This beautiful bright colored souped is perfect for those chilly days to not only warm your but to warm the soul with its exotic flavors. This is my go to soup when anyone is feeling under the weather. The mix of chicken and spices will soon clear up any sickness. Be careful with the harissa using it to your taste as it is very hot.

5 cups chicken stock
2 tablespoons olive oil
3-4 boneless, skinless chicken breast, cubed
1 medium onion, chopped
1 tablespoon ground cumin
1 tablespoon ground ginger
2 teaspoons harissa or paprika
Salt and pepper to taste
2 medium zucchinis, peeled and sliced
1/2 cup couscous
1 (16 ounce) can of chickpeas

1. In an 8-inch skillet on medium heat sauté onions with olive oil until golden. Next, in a stock pan add chicken stock, chicken, onions, cumin, ginger, harissa, or paprika, salt and pepper, zucchinis, couscous and chickpeas. Bring to boil then cover pot and reduce to low for forty-five minutes.

Chicken Kabsa


Kabsa is the main traditional dish of Saudi Arabia. While the ingredients may be long, this recipe is anything but hard. Each spice used in this recipe is a popular Middle Eastern spice so the combining spices make this dish about as authentic as you can get. If you’re in a rush you can substitute the spices for 1 tablespoon of Arabic Spice mix as well. I always cook chicken with the skin on as it gives your food a more natural chicken taste as well as fat. I personally do not eat it but I would suggest cooking with it on before you remove it. Every home has their own style, this is mine and I hope you enjoy.

And might I add this is the recipe that started it all and why I started my own cooking blog. My husband wanted kabsa which I had never made and all of the online versions were not right or difficult to follow. I wanted a site that had the food I like yet with easy to follow recipes.

1 whole chicken, cut into 8 pieces
1 cup of basmati rice
2 tablespoons sunflower oil
1 tomato, diced
2 green chili’s, stems removed and slit lengthwise
2 bay leaves
1 chicken bouillon cube
1 onion, diced
2 garlic cloves, diced
6 green cardamom pods, whole
5 cloves
2 cinnamon sticks
2 black limes
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon salt
1 teaspoon pepper
1 teaspoon ginger
1 teaspoon cardamom, ground
1 (8 ounce) can of tomato sauce
4 boiled eggs (optional)
Pine nuts and raisins (optional)

1. In a 4-quart stockpot on medium-high heat add onions, garlic and. Allow onions to turn golden. Add bay leaves, cardamom pods, cloves, cinnamon sticks, black limes, cumin, coriander, salt, pepper, ginger and ground cardamom. Blend well and allow to sauté for 30 seconds.

2. Add tomato sauce, tomato, chili’s and chicken bouillon. Mix well until sauce thickens, reduce heat to low-medium. Add chicken allow to sauté for a 1 minute. Rotate chicken so that it gets all of the flavors. Add water until chicken is completely covered. Bring to a full boil then reduce to low. Cook for 35 minutes covered.

5. After the chicken has cooked reserve broth for rice. In a 2-quart saucepan, add rice and enough sauce from the chicken just so that the rice is covered. Bring to a boil then immediately turn heat to low and cook covered for eight to ten minutes. Meanwhile, why the rice is cooking turn oven on high broil. Add chicken to a roasting pan and broil for five minutes or until golden.

8. Add cooked rice to a serving platter with chicken arranged on top. Garnish plate with hard-boiled eggs, pine nuts, and raisins.

Yields: 4 servings