More Curry and A Potato Casserole

I had to cook for a large group last week and decided to stick with basic chicken and potatoes as they generally are well liked ingredients.  I had a jam packed day on the day I needed to prepare the food so I decided on braising the chicken in my large dutch oven at a low temperature for 4 hours.  As for the potatoes the first thing that popped in my head was the hash brown casserole on everyone's potluck list.  I checked some recipes I had and then online for the classic dish and was grossed out to see an entire stick of butter on the ingredient list.  Seriously?  A whole stick?  So, I cleaned it up and lightened it up - and hoped that it wouldn't be a flop!

Braised Coconut Curry Chicken

 enough boneless skinless chicken to feed a miniature army 

(or however many people you're planning to serve) 

1 can light coconut milk

one small red onion, diced

1/2 tbsp oil

2-3 cloves garlic, minced

2 tbsp curry powder

1 tsp coriander

generous pinch turmeric, ginger

dash nutmeg

salt and pepper to taste 

2 tbsp flour (all purpose or brown rice)

In a large dutch oven (heavy pot with tight fitting lid - you could also use a slow cooker after the first few steps) saute diced onions in a small amount of oil until softened.  Add garlic, being mindful not to burn it.  Keep the temperature med-low/med.  Add ground spices and cook for a few minutes - this helps to release all that spicy goodness!  Add chicken pieces (if using breasts cut in half or in thirds) and stir to coat chicken.  Shake coconut milk well and pour over chicken.  Braise, covered, in a 250degree oven for 4 hours until chicken is cooked through and very tender.  Remove chicken from pot and thicken braising liquid by adding flour, whisking until smooth, then bring to a simmer.  Return chicken to thickened sauce and adjust seasoning if needed.  (You can't taste the chicken for proper seasoning until it's fully cooked!)  Serve over rice, noodles or alongside potato casserole!

Potato Casserole Revamped   

8 potatoes, peeled and diced

1 small container fat free sour cream

1 cup sliced mushrooms

1 tbsp dijon mustard

organic chicken soup (or make your own creamy sauce)

1 cup grated organic cheese

1 tsp paprika

1 tsp thyme

Prepare potatoes and par-boil for approx 5-7 minutes.  Drain and add to 9x13 baking dish.  Slice mushrooms and add to the potatoes.  Pour sour cream and enough chicken soup over it to cover.  Add cheese and seasonings, mix well.  Bake at 400 for an hour or until bubbling and starting to brown on top.