Chicken Curry in Coconut Milk

Ingredients:

• 1 chicken, cut into chunks
• 1 Tablespoon chili powder
• 2 Tablespoons curry powder
• 1 Tablespoon paprika
• 1 teaspoon cumin
• 3 cloves garlic, chopped
• 2 onions, chopped
• 2 tomatoes, roughly chopped
• 1/2 cup chopped cilantro
• 2 Tablespoons oil
• 1 bay leaf
• 1 lb. potatoes, peeled and cut into chunks
• 1 cup coconut milk
• 3 cups water
• salt and pepper to taste

Directions:
Heat oil in a big pot and fry onion and garlic for 1 minute. Then add the chicken and continue cooking for 3 minutes. Add all the spices and stir together well. Add the potatoes. Let cook until chicken and potatoes are tender. Add the remaining ingredients. Serve with steamed rice.

Brazilian Seafood Stew

(loosely based on a recipe from fooddownunder.com)

1 lb Swai nuggets, cut into bite-size pieces if necessary

2 T lime juice (fresh is best, but bottled will do), divided

1/4 t Tabasco sauce, divided

1/2 t salt, divided

1 T olive oil

1/2 c chopped onion

1/2 c chopped green bell pepper

1 large clove garlic, minced

1 can (14 oz) canned tomatoes, undrained

1/3 c coconut milk (preferably not light)

1/2 c chopped green onion

1/2 c chopped fresh cilantro

In a shallow, non-aluminum bowl, combine fish, 1 tablespoon lime juice, 1/8 teaspoon Tabasco sauce, and 1/4 teaspoon salt. Toss to mix. Cover and marinate in fridge for 30 minutes. Heat oil in a large skillet over medium-high heat. Add onion, green pepper and garlic and sauté until tender. Add tomatoes, coconut milk, and remaining tablespoon of lime juice, 1/8 teaspoon of Tabasco sauce, and ¼ teaspoon of salt. Mix well. Bring to a boil, reduce heat and simmer 2 to 3 minutes. Add marinated fish and simmer 15 minutes, or until fish is cooked through. Just before serving, stir in green onion and cilantro.