Leftovers # 51 ~ Chicken Pineapple Coconut Curry Wrap

Wraps whether for lunch or dinner are a fantastic way to pull together and use up leftovers and also an easy way to fill the hungry void. In this case last nights curry became today's lunch. With just a few one hand ingredients like baby spinach leaves and dried coconut I was able to create a tasty meal in minutes. Just fill a wrap with leftover rice, sprinkle some dried coconut flakes, place baby spinach leaves on top of the rice and coconut then spoon the preheated chicken pineapple curry over top and roll, as you please. Simply delicious!   

I am experiencing some computer issues which explains the late post therefore I will be spending the next few days sorting the issues out. So I will wish everyone a lovely weekend and to stay safe, now. - JD 

Spicy Oven Baked Mumbai Curry

When I make curry for dinner, I usually cook it stove top however after making it this way I can not figure out why I haven't done this sooner. Placing a dish inside the oven and walking away from the kitchen became more tastier and easier with recipe.  

Spicy Oven Baked Mumbai Curry

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2 teaspoons coconut oil or 2 tablespoons butter

1 large onion, peeled and chopped

2 carrots, peeled and chopped

2 to 3 cloves garlic, crushed

1 kg (approximately 6 pieces) of skinless boneless chicken breast, cut in half

2 tablespoons Mumbai Seasoning Mix

1 large can of diced tomatoes (approximately 796ml)

Pre heat oven to 350ºF. 

In A large skillet sauté the onion, carrots, garlic in the coconut oil for a few minutes, until slightly soft.

Add the pieces of chicken and begin to sear on all sides. Sprinkle the Mumbai seasoning mix over the chicken and vegetables and sauté for a bit longer. Add the diced tomatoes and stir. Transfer the chicken curry mixture to a large casserole baking dish, add salt and pepper to taste, bake uncovered in the preheated oven for 1 hour. Serve with brown rice and chutney.

Notes: Try this recipe using chicken thighs. Make this dish vegetarian. Add more Mumbai seasoning for a truly hot curry! Try a different curry spice mix or create your own. Also curry paste may work too, although I have never tried it.

* Mumbai Seasoning Mix may consist of the following: Coriander, Cayenne, Ginger, Tumeric, Pepper and Spices. 

Have a good weekend everyone! - JD