alliegirl

Really liked them! Super thick batter, I added a little extra water and used frozen blurbs. Cooked at 380ish for 20min, then upped to 400 for final 3 min.

1 chicken breast cut into bite sized pieces. Cooked with coconut oil and light spices. Added onion, carrot, and jalapeño. Once onions got translucent added all the rest of spices (garam masala, curry, paprika, habanero pwdr) and then diced tomatoes, coconut milk, and a can of garbanzos. Added about 1/2c chx broth and 1 blob of frozen tomato paste. Simmered 15ish mins uncovered. I put spinach between rice and curry in my bowl. Served with samosas.

Really good. Accidentally made full batch, way too many. It made 24 in our little tins. 1/2 batch is plenty.

Sprinkled some coconut sugar and some brown sugar on each - the mix was best.

Only 1 can kidney beans. Long grain brown rice in chicken broth. It was a big jalapeño, so it was pretty spicy. Good flavor. Jos wants to try slicing a brat in it, or maybe adding hamburger next time.

Used 2 chicken breasts, closer to 1.5lbs so we increased everything a bit. Cooked it in the oven with seasoning the Escalante Outfitters way then cut it up and let it cool. Made 1c wild rice blend plus half cup short grain brown and added some chx bouillon to rice cooker. Added some spices when making the sauce (white pepper, garden peppers) but other than that followed it pretty exact. It seemed pretty liquidy when we cooked it but man did it taste good.. Made a small glass square dish plus a casserole for the freezer.