Chicken Curry Recipe from Delish

Ingredients

• 1 large white onion, coarsely chopped
• 1 jalapeño, seeded, coarsely chopped
• 1 (2 1/2″) piece ginger, peeled, coarsely chopped
• 8 cloves garlic, peeled
• 3 Tbsp. vegetable oil
• 2 Tbsp. curry powder
• Kosher salt
• 2 Tbsp. tomato paste
• 2 cups tomato puree
• 2/3 cup whole-milk yogurt
• 2 lb. boneless, skinless chicken thighs
• 1 tsp. garam masala
• Basmati rice and chopped fresh cilantro, for serving

Directions

1. Prepare the Onion
   • In a food processor, blend the onion into a puree. If the onion gets stuck, stir it with a spoon and continue pulsing. Transfer the onion puree to a small bowl.
2. Make the Aromatic Paste
   • In the same food processor, combine jalapeño, ginger, garlic, and 1/2 cup of water. Blend until a smooth paste forms, then transfer to another small bowl.
3. Cook the Base
   • Heat oil in a large pot over medium heat. Add curry powder and toast, stirring constantly, until fragrant, about 1 minute. Stir in the onion puree, season with salt, and cook until most of the moisture evaporates and it thickens into a paste, about 5 minutes. Add the jalapeño paste and cook for another minute, stirring occasionally. Mix in the tomato paste and cook until it darkens about 2 minutes.
4. Blend the Sauce
   • Transfer the cooked onion mixture back to the food processor. Add tomato puree and yogurt, blending until the sauce is smooth. Pour the sauce back into the pot, stir in 1 cup of water, and bring to a boil. Reduce the heat to low and let the sauce gently simmer.
5. Cook the Chicken
   • Pat the chicken thighs dry with paper towels and season them with salt. Add the chicken to the pot, cover, and cook over low heat, stirring every 5 minutes to prevent sticking. Cook until the chicken reaches an internal temperature of 165°F, about 20 minutes. Adjust seasoning with salt if needed, and sprinkle garam masala over the curry, stirring to combine.
6. Serve
   • Divide cooked rice into bowls and spoon the chicken curry over the top. Garnish with fresh cilantro before serving.

Fish Tacos Recipe from Natasha’s Kitchen

Ingredients

Fish Taco Ingredients:

• 24 small white corn tortillas
• 1 1/2 lb tilapia
• 1/2 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1/4 tsp black pepper
• 1 Tbsp Olive oil
• 1 Tbsp unsalted butter

Fish Taco Toppings:

• 1/2 small purple cabbage
• 2 medium avocado, sliced
• 2 Roma tomatoes, diced (optional)
• 1/2 diced red onion
• 1/2 bunch Cilantro, longer stems removed
• 4 oz 1 cup Cotija cheese, grated
• 1 lime cut into 8 wedges to serve

Fish Taco Sauce Ingredients:

• 1/2 cup sour cream
• 1/3 cup Mayo
• 2 Tbsp lime juice, from 1 medium lime
• 1 tsp garlic powder
• 1 tsp Sriracha sauce, or to taste

Directions

1. Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper or a silicone mat. In a small bowl, mix together the seasonings: 1/2 teaspoon cumin, 1/2 teaspoon cayenne pepper, 1 teaspoon salt, and 1/4 teaspoon black pepper. Evenly sprinkle the seasoning mixture over both sides of the tilapia fillets.
2. Lightly drizzle olive oil over the fish and add small pieces of butter on top of each fillet. Bake the fish for 20–25 minutes. If you’d like browned edges, switch to broil for the last 3–5 minutes.
3. In a medium bowl, whisk together all the taco sauce ingredients until smooth and well combined.
4. To prepare the tacos, warm the corn tortillas by toasting them briefly on a dry skillet or griddle over medium-high heat.
5. Assemble the tacos by placing pieces of baked fish onto the tortillas. Add your preferred toppings, such as shredded cabbage, diced tomatoes, or sliced avocado. Sprinkle with cotija cheese and drizzle with the prepared taco sauce. Finish with a fresh lime wedge for squeezing over the tacos just before serving.