comfort food

Hearty Chicken Curry

I was looking forward to a sunny Memorial day weekend only to find out it was going to be rainy and gloomy. The BF and I had planned on a weekend filled with outdoor activities but we switched things up and went to see the Great Gatsby at the newly renovated Braintree movie house. The movie house is now equipped with comfy red leather recliner chairs that really give that at home feel which we loved. 
The gloomy weather was perfect for a hearty meal so I decided to make a chicken curry inspired by my mother. This non traditional chicken curry is full of flavor and the mango gives it some sweetness to balance the heat. What a perfect meal to end a rainy day.


2.5 lbs chicken thighs and drumsticks
1 medium onion diced
4 cloves garlic minced 
2 tsp fresh ginger minced
1 medium mango diced
1 tsp ground cumin
1 tsp coriander
2 tsp curry powder
1 large potato cubed
1 large tomato pureed
1 tsp tomato paste
1 tbsp lemon juice
2 cups low sodium chicken broth
4 tbsp olive or canola oil
salt and freshly ground pepper
  • Heat oil in a large cast iron pot and cook onions for about 1 minute until they are translucent. Add garlic, ginger and cook for another minute. Add the cumin, coriander, curry powder and cook for 2 minutes.
  • Season the chicken with salt and pepper and add to the onion mix. Cook for about 5 minutes then add tomatoes, lemon juice, tomato paste, mango and cook for another 5 minutes.
  • Add chicken broth, potatoes cover and simmer for 30 minutes. 
  • Serve with rice, shredded lettuce, diced cucumber and tomato. Garnish with chopped green onions or chives.

Photo credit : mumsie

Goodbye winter food, Hello Spring!

One of my favorite things about winter is that I get to eat my favorite comfort foods like braised short ribs and home made chicken soup. There is something about succulent beef served with good old potatoes and gravy that screams comfort and feeds the soul.

During summer time we tend to eat very light meals and the last thing we want to eat is a heavy meal that will weigh us down. Since we have started experiencing warmer weather in Boston I decided to make my last comfy cozy winter meal this past weekend.
This meal included  braised steak , roast potatoes , Brussels sprouts with carrots and a rich onion gravy to top it off.
Wondering how to make yummy Brussels sprouts like those in my last winter meal? see recipe below for a quick and easy recipe.
1/2 pound Brussels sprouts
I clove garlic
2 tbsp olive oil
1 tsp sea salt
2 tsp freshly ground black pepper
1 tsp butter


  • Remove stems and outer leaves of brussels sprouts .Cut each sprout into half and cook in salted boiling water for 3 min.
  • Drain sprouts and add olive oil and butter to heated pan.
  • Add minced garlic into pan and cook for for 30seconds.
  • Add brussels sprouts to garlic,add pepper and cook for 3 minutes or until sprouts start browning. You can add some red bell bepper slices for color if you wish.¬†
  • Remove from heat and serve warm

Shrimp Macaroni and Cheese

Last Sunday I was in the mood for some comfort food so I looked around and noticed I had some cheese and shrimp in the fridge. I always have pasta and flour in my pantry so I thought what could be more comforting than good old delicious Mac and Cheese. I decided to make a shrimp Mac and Cheese instead of plain. The secret to my dish is turkey bacon which gives it a nice flavor. This dish is very rich and high in calories so I make it once in a while. I do not believe in depriving myself of the things I love in order to be healthy, the key is moderation. I served my Mac and Cheese with a green salad. If you are not a fan of shrimp you can skip it or add tuna or shredded chicken .Yummy!
1 pound elbow Macaroni
1 pound frozen shrimp chopped
1 1/2 cup shredded cheddar cheese
1 cup grated Parmesan cheese
2 1/2 cups half and half
2 tbsp butter
1/4 cup all purpose flour
2 strips turkey bacon
1/2 cup panko bread crumbs
1 small onion finely chopped
2 cloves of garlic minced
1/2 cup fresh parsley chopped
Adobo seasoning
  • Preheat oven to 350 degrees F.Cook macaroni according to package directions and make sure it is al dente to prevent mushy results.
  • In a large sauce pan cook the bacon, chop and set aside.
  • In the same pan, add onions and garlic and cook till onion is soft.
  • Melt butter in the onion mixture, add flour and cook for 1 minute stirring constantly. Add milk and whisk until mixture is smooth. Simmer for about 5 minutes until sauce has thickened. Season with adobo seasoning
  • Place strained macaroni in the sauce, stir in Cheddar cheese, Parmesan cheese, shrimp, bacon and parsley. Make sure you set aside some parsley and chopped bacon for garnishing.
  • Mix with wooden spoon and place in a baking dish. Top with some Parmesan cheese, parsley and panco breadcrumbs. Bake for 15-20 minutes.

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