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Chicken Curry


  • 6 boneless, skinless chicken thighs
  • 1 ¾ c. coconut milk
  • 2 garlic cloves, crushed
  • 2 tbsp. Thai green curry paste
  • 12 baby eggplants
  • 3 green chiles, diced
  • 3 kaffir lime leaves, shredded
  • 4 tbsp. fresh chopped cilantro
  • salt and pepper to taste
  • boiled brown rice, to serve


  1. Cut the chicken into bite-size pieces.
  2. Pour coconut milk into large pan over high heat and bring to boil.
  3. Add chicken and garlic to pan and bring back to a boil.
  4. Lower heat and simmer for 30 minutes or until chicken is tender.
  5. Remove chicken from the mixture with a draining spoon and set aside to keep warm.
  6. Stir green curry paste into pan and add eggplants, chiles and lime leaves; simmer for another 5 minutes.
  7. Return chicken to pan and bring to a boil.
  8. Stir in cilantro and season to taste with salt and pepper.
  9. Serve over a bed of boiled brown rice.

Serves: 4 persons




Cream Cheese Crockpot Chicken


  • 6 boneless skinless chicken breasts, cut up
  • 4 tbsp. melted margarine
  • salt and pepper to taste
  • 1 pkg. dry Italian seasoning mix
  • 1 can (10 oz.) cream of chicken soup
  • 8 oz. reduced-fat or fat-free cream cheese, cut into cubes
  • ½ c. chicken broth
  • 1 lg. onion
  • crushed garlic to taste


  1. Brush chicken with 2 tbsp. margarine and sprinkle with Italian seasoning mix.
  2. Cover and cook (on stove top) on low for 6.5 hours.
  3. After chicken has cooked for 6 hours, in a separate pot, brown onion in remaining 2 tablespoons of melted margarine.
  4. Add cream cheese, soup and chicken broth to the pan.
  5. Add crushed garlic and stir all ingredients until smooth.
  6. Add salt and pepper to taste.
  7. Pour sauce over chicken in crockpot and cook an additional 30-45 minutes.
  8. Remove chicken from platter and serve.

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