Monthly Archives: February 2015

Potted Chicken Indian Curry Style

Potted Chicken Indian Curry StyleThis potted chicken recipe is made with an Indian curry style sauce that flavors the chicken while keeping it juicy. It’s an easy one-pot dish that can be served with bread or rice or store-bought naan.

Potted Chicken Indian Curry StyleThe chicken is cooked whole. First, it’s browned on all sides which takes about six minutes. Then it is set aside and the onions, ginger and garlic are sautéed. When the onion is soft, the Indian seasonings are added: turmeric, garam masala, and salt. Mix the seasoning through to combine with the onion. It will be a consistency of paste.

Potted Chicken Indian Curry StyleThen, add the chicken stock and light coconut milk, cinnamon stick and carrots and mix through. Carrots are added to this dish for to round out the dish and serve as a flavoring agent. Add the chicken back to the pot.

Potted Chicken Indian Curry StyleThe sauce will not cover the chicken so drizzle the sauce on top.  Place pot in oven and cook and hour and a half.  Make sure to turn the chicken every 30 minutes or baste often while it is cooking.

Potted Chicken Indian Curry StylePotted Chicken Indian Curry Style


1 whole chicken, about 4-5 pounds

1.5 cups low sodium chicken stock

1 can light coconut milk

1.5 tablespoons turmeric

1.5 tablespoons garam masala

3 garlic cloves, grated

I onion chopped

1 inch piece of ginger, peeled and grated

1 cinnamon stick

2 tablespoons vegetable oil

6 carrots peeled and sliced on the diagonal

Preheat oven to 375°. In a Dutch oven, heat oil until hot.  Place chicken breast side down and brown for 2 minutes. Turn chicken for breast side uu for 2 minutes. Then place chicken on one side for 1 minute and then the other side for 1 minute. Remove chicken from pot.

Add onion, garlic and ginger and sauté until soft, about 2 minutes.  Add turmeric, garam masala and salt and heat through for 1 minute.  Add light coconut milk and chicken stock, carrots and cinnamon stick, and mix through.  Add chicken back to pot. Sauce will not cover. Pour some sauce on top of chicken. Cover pot and an hour and a half, turning chicken every 30 minutes.

Serves 4-6



Chocolate Banana Mousse

Chocolate Banana MousseSometimes at the end of a meal you just need something sweet.  This recipe comes in time for Valentine’s Day, combining two top 10 aphrodisiac foods bananas and chocolate, making for a  perfect ending for a romantic dinner.  Plus it comes without the guilt, as this a dairy-free, gluten-free chocolate banana mousse.

Chocolate Banana Mousse You can make this mousse for four servings or two large ones, I found myself eating 2 of the four servings as I just wanted a bit more.  To make this mousse, slice two bananas length-wise and place on a cookie sheet sliced side up and broil for six-seven minutes.  The bananas will be a bit browned.  Turn them over and broil for three minutes on the other side. Set aside.

Chocolate Banana Mousse In a mixer on high speed, whip egg whites with teaspoon of salt until stiff peaks form. Set aside and  then add the egg yolks to the mixing bowl with sugar and beat until the color is a light pale yellow. Add the bananas and cocoa powder to the egg yolks and mix through.  Add the chocolate chips and mix through.  Then, fold in the egg whites and pour mixture into ramekins. Bake in a water bath for 30 minutes to prevent the mousse from burning and help it cook evenly.

Chocolate Banana Mousse


2 bananas
2 eggs separated
2 tablespoons sugar
1 tablespoon cocoa powder
1/2 Teaspoon salt
2 tablespoons of semi-sweet chocolate chips

Slice bananas lengthwise and broil sliced side up for 6-7 minutes on one side until they are a bit browned. Turn over and broil for 3 minutes on the other side. Set aside.  Preheat oven to 360°. In a mixer, whip egg whites with teaspoon of salt on high speed until stiff peaks form, about 3 minutes, and set aside. Add the egg yolks to the emptied mixing bowl along with the sugar and beat until light pale yellow, about 3 minutes.  Add bananas and cocoa powder and mix through.  Add chocolate chips and mix through. Then fold in the egg whites and pour mixture into 4, 6 oz ramekins or 2, 10 oz ramekins. Place ramekins in roasting pan or Pyrex pan and add water halfway up the ramekins.  Bake for 30 minutes.  Garnish with powdered sugar, optional.

Serves 2 or 4