Chicken Thigh Curry Rich and Spiced Chicken Thigh Curry Ingredients: 2 lbs boneless, skinless chicken thighs, cut into chunks 2 tablespoons vegetable oil 1 large onion, finely chopped 3 cloves garlic, minced 1 tablespoon fresh ginger, grated 2 tablespoons curry powder 1 teaspoon ground turmeric 1 teaspoon ground cumin 1/2 teaspoon chili powder (adjust to taste) 1 can (14 oz) diced tomatoes 1 can (14 oz) coconut milk Salt and pepper to taste Fresh cilantro, chopped (for garnish) Cooked basmati rice or naan, for serving Directions: Heat vegetable oil in a large skillet or pot over medium heat. Add onions and sauté until softened and golden, about 5-6 minutes. Add garlic and ginger, cooking for 1 minute until fragrant. Stir in curry powder, turmeric, cumin, and chili powder, cooking for 1-2 minutes to toast the spices. Add chicken thigh pieces, stirring to coat with the spices. Cook until lightly browned on all sides, about 5 minutes. Pour in diced tomatoes with their juices and coconut milk. Stir well to combine. Bring to a simmer, cover, and cook on low heat for 25-30 minutes, until chicken is tender and the sauce has thickened. Season with salt and pepper to taste. Garnish with fresh cilantro and serve hot with basmati rice or naan bread. Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes Kcal: 420 kcal | Servings: 4 servings #chickencurry #chickenthighs #curryrecipe #indianfood #spicycurry #comfortfood #easycurry #homecooking #weeknightdinner #coconutmilkcurry #flavorfulmeals #spicedchicken #currylovers #familydinner #riceandcurry #quickdinnerideas #currylover #mealprepideas #heartymeals #freshcilantro Warm up your dinner table with this Rich and Spiced Chicken Thigh Curry! Tender chicken simmered in a creamy coconut curry sauce that's bursting with flavor.

Hawaiian Chicken and Pineapple Salad Tropical Hawaiian Chicken and Pineapple Salad with a Tangy Citrus Dressing Ingredients: 2 cups cooked chicken breast, shredded or diced 1 cup fresh pineapple chunks 1 red bell pepper, diced 1/2 cup red onion, finely chopped 1/2 cup shredded carrot 2 cups mixed salad greens (such as romaine, spinach, and arugula) 1/4 cup toasted macadamia nuts or sliced almonds 2 tablespoons fresh cilantro, chopped For the dressing: 3 tablespoons mayonnaise 1 tablespoon Greek yogurt 1 tablespoon lime juice 1 teaspoon honey 1/2 teaspoon soy sauce Salt and pepper to taste Directions: In a large bowl, whisk together mayonnaise, Greek yogurt, lime juice, honey, soy sauce, salt, and pepper to make the dressing. Add shredded chicken, pineapple chunks, red bell pepper, red onion, shredded carrot, and cilantro to the bowl. Toss gently to coat everything evenly with the dressing. Arrange mixed salad greens on a serving platter or individual plates. Top with the chicken and pineapple mixture. Sprinkle toasted macadamia nuts or almonds over the salad for a crunchy finish. Serve immediately or chill for 15-20 minutes for flavors to meld. Prep Time: 15 minutes | Cooking Time: 0 minutes | Total Time: 15 minutes Kcal: 320 kcal | Servings: 4 servings #hawaiiansalad #chickensalad #pineapplesalad #tropicalrecipes #summerfood #healthyeating #easyrecipes #saladlover #lightmeal #tangydressing #macadamianuts #freshcilantro #fruitandsalad #cleaneating #mealprep #freshflavors #colorfulsalad #quickmeals #familyfriendly #nutritious Bring a taste of the islands to your table with this Hawaiian Chicken and Pineapple Salad — sweet, tangy, and bursting with fresh tropical flavors!

Green Enchiladas Chicken Soup Zesty and Creamy Green Enchiladas-Inspired Chicken Soup Ingredients: 1 lb (450g) cooked shredded chicken 2 tablespoons olive oil 1 small onion, diced 3 cloves garlic, minced 2 cups green enchilada sauce (store-bought or homemade) 4 cups chicken broth 1 (4 oz) can diced green chilies 1 teaspoon ground cumin 1/2 teaspoon chili powder 1 cup frozen corn kernels 1 cup black beans, drained and rinsed 1/2 cup sour cream or Greek yogurt Juice of 1 lime Salt and pepper to taste Fresh cilantro, chopped for garnish Tortilla strips or crushed tortilla chips for topping Shredded cheese (optional) Directions: Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened and fragrant, about 3-4 minutes. Stir in green enchilada sauce, chicken broth, diced green chilies, cumin, and chili powder. Bring to a simmer. Add shredded chicken, corn, and black beans. Stir and let cook for 10 minutes to allow flavors to meld. Reduce heat and stir in sour cream and lime juice. Adjust seasoning with salt and pepper. Serve hot, garnished with fresh cilantro, tortilla strips, and shredded cheese if desired. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 350 kcal per serving | Servings: 6 #greenenchiladas #chickensoup #enchiladasoup #mexicaninspired #comfortfood #easyrecipes #souplovers #weeknightdinner #quickmeals #mexicanflavors #chilirecipes #tortillatopping #homemadecooking #heartymeals #freshcilantro #limeflavor #cornandbeans #creamycomfort #mealprepideas #souprecipe Warm up your evening with this zesty Green Enchiladas Chicken Soup 🌿🌶️ Creamy, spicy, and packed with flavor — a perfect twist on classic comfort food! 🍲✨