All the Curried Nuts a Chicken Can Get

 

Raisin and Nut Crumble with Coconut Curried Chicken, Radicchio & Red Peppers

All within a few days of each other, I ended up with the same ingredients. But I wanted to do a different recipe. So SPICES to the rescue!

Curry it was! 

which means more Turmeric 

I prepared the Nut & Raisin Crumble the same way as I prepared it in the Nuts, Fig & Raisin Crust Chicken Pizza minus the eggs and the zaatar. The dough didn't hold too well due to the lack of a binder (the egg) - so I crumbled it. I also added a tsp of curry powder to the mix.

On the side I had marinated the chicken in the curry powder & cooked it with garlic & onions. Unlike the Pizza recipe, I decided to slightly cook the available vegetables by adding them to the cooked chicken right before I took it off the stove. 

Red Bell Peppers

Radicchio

Lettuce

Raisins

1 tsp shredded Coconut

Lastly I needed a sauce, so went with a Coconut Curry sauce. 

¼ cup light coconut milk

1 tsp soy sauce

½ tsp toasted sesame oil

1 tbsp shredded Coconut

½ tsp curry powder

1 clove garlic, minced

½ tsp Sriracha hot chili sauce

1 tsp cornstarch

Whisk all ingredients in a small saucepan and bring to a boil over medium heat. Reduce heat and let the mixture simmer for about 2-3 minutes until glossy and thick enough to coat the back of a spoon.

With pretty much the same ingredients, I was able to make 2 different recipes with different tastes. The options are endless!