Simple Chicken Curry

1 1/2 lb skinless boneless chicken thighs or breasts (about 3 to 4)
1 teaspoon salt
2 tablespoons vegetable oil
3 garlic cloves, smashed and chopped
2-4 teaspoons curry powder (to taste)
1/4 teaspoon cayenne
1 (13- to 14-oz) can unsweetened coconut milk
1 (14 1/2-oz) can stewed tomatoes
1 (10-oz) package frozen whole baby okra, halved (or fresh green beans)
1/2 cup unsalted roasted cashews, chopped

Pat chicken dry and sprinkle with 1/2 teaspoon salt. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 5 minutes total. Transfer chicken with tongs to a plate.
Stir garlic, curry, and cayenne into oil in skillet, then add coconut milk, tomatoes with their juice, and remaining 1/2 teaspoon salt and bring to a simmer. Add okra and chicken along with any juices accumulated on plate and briskly simmer, partially covered, until chicken is cooked through, 25 to 30 minutes. Flip chicken over halfway through, spooning sauce overtop. Sprinkle with cashews and serve with Jasmine or Basmati rice.

Roasted Chicken with Tomatoes and Olives

Ingredients:
1 lemon
1 pints grape tomatoes
1 head garlic, cloves separated
1 cup pitted kalamata olives, halved (located at Ossie's fish counter in Gourmet Glatt)
8 sprigs fresh thyme
2 Tbsp olive oil
1 chicken cut into 8 pieces
Kosher salt and black pepper

Heat oven to 425 degrees. Using vegetable peeler, remove strips of zest from lemon. In large roasting pan, toss tomatoes, garlic, olives, thyme and lemon zest with 1 Tbsp olive oil.

Place chicken, skin side up, among the vegetables and drizzle with remaining tablespoon of oil. Season with chicken and vegetables with 3/4 tsp salt and 1/2 tsp pepper. Roast until chicken is cooked through, 35-40 minutes. Serve over rice.

Sticky Sesame Chicken Wings

Ideal for a picnic, these sesame-speckled chicken wings are so good, you'll be happy to lick your fingers clean.

Yield: Makes 4 main-course servings
Active Time: 15 min Total Time: 50 min

1 large garlic clove
3/4 teaspoon salt
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons mild honey
1 teaspoon Asian sesame oil
Pinch of cayenne
3 lb chicken wingettes or chicken wings (see cooks' note, below)
1 1/2 tablespoons sesame seeds, lightly toasted
1 scallion (green part only), finely chopped

Put oven rack in upper third of oven and preheat oven to 425°F. Line a large shallow baking pan (17 by 12 inches) with foil and lightly oil foil.

Mince garlic and mash to a paste with salt using a large heavy knife. Transfer garlic paste to a large bowl and stir in soy sauce, hoisin, honey, oil, and cayenne. Add wingettes to sauce, stirring to coat.

Arrange wingettes in 1 layer in baking pan and roast, turning over once, until cooked through, about 35 minutes. Transfer wingettes to a large serving bowl and toss with sesame seeds and scallion.

Turkey Chops with Balsamic Honey Sauce

Turkey is a lighter alternative to lamb, and in this delicious recipe you won't miss a thing. Serves 4.

8 turkey chops
olive oil
3 shallots, sliced
2 cloves garlic, chopped
1/4 cup balsamic vinegar
1/4 cup honey
1 cup chicken or turkey stock
kosher salt
black pepper
sprig of fresh thyme or rosemary (optional)

Coat the bottom of a large saute pan with olive oil and heat over medium flame. Add shallots and saute till translucent. Add chopped garlic and cook 30 seconds more till fragrant. Remove 1 Tbsp of the shallot-garlic mixture and place in small pot. Add balsamic vinegar, honey, stock and thyme or rosemary. Bring to a boil, then reduce to a simmer for about 12 minutes, till reduced by half. Set aside. Sprinkle chops with salt and pepper. Bring saute pan to medium high heat and sear the chops till nicely caramelized, about 5 minutes on each side. Remove from pan to a place. Add balsamic honey sauce to pan and scrape bits off the bottom of pan. Bring to a simmer, then add chops back to pan to coat with sauce. Serve 2 turkey chops over white or brown rice and drizzle plate with remaining sauce.

Stuffed Chicken Roulades with Mushroom Sauce

Ingredients:
4-5 medium Yukon Gold potatoes, cut into cubes
4 cloves garlic, peeled
1/4 cup fresh thyme, chopped or 2 tsp dried thyme
2 Tbsp non-dairy butter substitute (such as Earth Balance)
1/4 cup soy milk, plus more if needed
salt and freshly ground pepper
4 butterflied chicken breasts, pounded thin or thin sliced cutlets
olive oil
white button mushrooms, sliced
1/4 cup dry white wine
2 Tbsp whipping cream

Preheat oven to 350 degrees. Bring pot of water to a boil. Add potatoes and garlic, and cook until tender, about 20 minutes. While still warm, mash potatoes with a fork. Add thyme, butter, soy milk, salt and pepper to taste.

Season chicken breasts with salt and pepper on both sides. Place the mashed potato filling at one end of chicken breast, leaving a little space at the end to seal. Roll chicken around potato filling. Heat olive oil in large skillet over medium-high heat. Add chicken to skillet, seam side down, and brown on both sides. Do not overcrowd pan, cook in batches if needed. Remove chicken to baking dish and place in oven. Bake for 15 minutes or until heated through.

Add mushrooms and saute till soft, about 5 minutes. Add wine to deglaze pan, and cook another 3 minutes. Add cream and stir for 1 minute. Slice chicken breasts into 1 inch slices with serrated knife and serve with mushroom sauce.