Chicken Tikka Masala

This is the first Indian Curry recipe that I have ever made where I could see it being in a restaurant.  The flavors were so rich and creamy, with that knock you in the face Indian flavors that seriously transport you right there.  The spice mix I used was premade and I bought it in bulk at Costco, but you can find it on Amazon or in quite a few grocery stores.  If you like Indian Curry you will LOVE this recipe!!!

2 tbsp. olive oil - divided
1 lb cubed boneless/skinless chicken thighs - use thighs please...so much deeper and richer flavor
2 tbsp. butter
1 medium onion, chopped
1/4 cup Indian Essentials tikka masala seasoning mix - you could probably mix your own seasoning mix but this made things so easy!
1 15oz can tomato sauce
1/2 cup heavy cream
Chicken Stock - amount will vary

1/2 cup milk
1/2 cup plain greek yogurt
chopped cilantro

Rice
1 cup Jasmine long grain rice
1 cup coconut milk
1 cup water

Heat 1 tbsp. olive oil in large skillet on medium-high heat.  Add chicken and cook until no longer pink; remove.  Heat remaining olive oil and butter in skillet on medium-high heat.  Add onion and cook until translucent.  Add seasoning mix, tomato sauce and chicken.  Cook 10 minutes stirring occasionally.  Stir in heavy cream and reduce heat.  Simmer an additional 10 minutes or until slightly thickened, stirring occasionally.  At this point you can add chicken stock to make the curry your desired consistency.  I usually add about 1/2 cup. 

For the rice, add all ingredients into a rice cooker and cook until rice is nice and tender. 

Mix together the milk and greek yogurt and drizzle over the top of your curry - this is optional and just adds another creamy level to the curry.  Sprinkle the cilantro over the top...and enjoy!!

Taco Rice

On November 14, 2010, a total combined weight of a whopping 1,644lb 10oz of rice, beef, lettuce, cheese, and tomatoes were combined to make Kin Town as one of Okinawa's Guinness World Record holders.  Taco Rice is no stranger to Kin Town (where we live).  In face, popular legend has it that the first taco rice ever made was at a local taco shop just outside of Camp Hansen...making this world record all the more special.

Taco rice is pretty much just as it sounds; white rice topped with beef, lettuce, tomatoes, sometimes cheese, and a sauce (usually salsa).  The flavors are all individually simple, but together become explosive.  Chalk it up to our three years here in Okinawa but I have grown to love this Okinawan dish.  Simple to make and always delicious; just the way I like to cook!!

2 cups cooked white rice - sticky rice is best
1lb ground beef
2 cups shredded lettuce
1 cup shredded cheese
1 cup diced tomatoes
jar of salsa
cilantro lime ranch
lime or lemon for additional pop of tang
crushed tortilla chips

Taco Seasoning - you can just use 1 packet of pre-made taco seasoning...but the recipe below is so much tastier and healthier.  I like to make it in bulk and then just pull out a tablespoon or two when I need it!

1 tbsp. chili powder
1/4 tsp garlic
1/4 tsp onion powder
1/4 tsp crushed red pepper
1/4 tsp oregano
1/2 tsp paprika
1 1/2 tsp cumin
1 tsp salt
1 tsp black pepper

Brown your ground beef and drain once all the pink is gone and the beef is completely cooked.  Add in your taco seasoning and mix thoroughly. 

To assemble, layer white rice, taco beef, lettuce, tomatoes, cheese, sauces, and chips.  Squeeze a little fresh lemon or lime on top and enjoy!!  Indulge in this delicious Okinawan treasure!!