Superbowl Menu with Esmen’s Curry Powder

Dry Curry Chicken

• 4 boneless chicken thighs (cut into small pieces)
• 1 ½ teaspoon Esmen’s Curry Powder
• 1 teaspoon Kirkland Organic No-Salt Season (or any all-purpose dry season)
• Salt and Pepper to taste
• 1 stalk green onion chopped
• 1 clove garlic chopped
• 1 tablespoon coconut oil

Method

1. In a medium bowl, season chicken with 1 teaspoon Esmen’s Curry Powder, Kirkland Organic Season, Salt and Pepper
2. Marinate for approximately 1 hour
3. In a large pan, heat coconut oil and add ½ teaspoon Esmen’s Curry Powder and cook for 1 minute
4. Then add green onion and garlic and cook for about 2 minutes on medium heat
5. Add chicken pieces and fry on each side for about 5 minutes
6. Reduce heat to low and let chicken cook for approximately 15 minutes (stir occasionally) until chicken is tender

TIP: Add a small amount of scotch bonnet pepper for more spice

Dry Curry Shrimp

• 1 lb. Shrimp
• 1 ½ teaspoon Esmen’s Curry Powder
• 1 teaspoon Kirkland Organic No-Salt Season (or any all-purpose dry season)
• Salt and Pepper to taste
• 1 stalk green onion chopped
• 1 tablespoon coconut oil

Method

1. In a medium bowl, season shrimp with 1 teaspoon Esmen’s Curry Powder, Kirkland Organic Season, Salt and Pepper
2. Marinate for approximately 1 hour
3. In a large pan, heat coconut oil and add ½ teaspoon Esmen’s Curry Powder and cook for 1 minute
4. Then add green onion and cook for about 2 minutes on medium heat
5. Add shrimp and fry on each side for about 3 minutes 
6. Reduce heat to low and let shrimp cook for approximately 5 minutes (stir occasionally) until cooked

TIP: Add a small amount of scotch bonnet pepper for more spice

Creamy Coconut Curry Sauce

• 1 cup coconut milk
• ½ teaspoon Esmen’s Curry Powder
• 1 stalk green onion chopped
• ½ of small onion chopped
• 1 small bell pepper chopped
• 1 clove garlic chopped
• 1 teaspoon coconut oil
• Salt and Pepper to taste

TIP: Add a dash of Kirkland Organic No-Salt Season and Trader’s Joe 21 Seasoning Salute for more flavour

Method

1. In a medium saucepan heat coconut oil, then add Esmen’s Curry Powder
2. Sauté onion, green onion, garlic, and bell pepper in coconut oil for about 3 minutes
3. Add coconut milk and cook for about 2 minutes
4. Transfer sauce to a blender and blend until smooth
5. Then transfer back to saucepan and cook on low heat for about 10 minutes

Roast Cauliflower and Carrot

• 1 small cauliflower (cut into small pieces)
• 3 medium carrots chopped
• 1 teaspoon Esmen’s Curry Powder
• 1 teaspoon Kirkland Organic No-Salt Season (or any all-purpose dry season)
• Salt and Pepper to taste
• 1 tablespoon coconut oil

Method

1. In a medium bowl, season cauliflower and carrots with Esmen’s Curry Powder, Kirkland Organic Season, salt, and pepper
2. Heat coconut oil in baking tray at 350 degrees for about 5 minutes
3. Add seasoned cauliflower and carrot to baking tray and roast for about 15 minutes (stir occasionally)

Serve with Naan