Spicy Indian Chicken

Another easy and really different dinner!  Not too spicy.  I use chicken breast cut into thirds as opposed to thighs.  We love it with Brown rice and green beans.

 Ingredients

* 1.5 pounds boneless skinless chicken thighs
 * 2 tablespoons plain yogurt
 * 1 tablespoon garam masala
* 1 tablespoon red curry paste
 * 1 tablespoon roasted red chili paste (*you can omit if you don't
 have and just use an additional tablespoon of the red curry paste
 instead)
 * 1 teaspoon curry powder
 * ½ teaspoon coriander
* ½ teaspoon smoked paprika
* ½ teaspoon kosher salt
* ½ teaspoon black pepper
* 1 tablespoon lemon juice
* 1 tablespoon coconut oil

 For the glaze

* ¼ cup maple syrup
* juice of ½ a lemon

Instructions

1. Combine the yogurt, all the spices including the curry and chili
paste and the lemon juice in a small bowl and mix together with a
spoon.
2. Place the chicken in a large baking dish and coat in the yogurt
mixture. You can let the chicken marinate like this for up to 8 hours
if you'd like or you can cook it right away.
3. Heat a large skillet over medium-high.
4. Add the coconut oil. Once melted and hot, add the chicken to the
skillet.
5. Cook 5-7 minutes on one side until golden brown then flip and
cook another 3 minutes on the other side until the chicken is cooked
through.
6. Whisk the maple syrup and lemon juice for the glaze together in a
small bowl and add to the skillet with the chicken.
7. Cook down 1-2 minutes until bubbly and starting to reduce. Flip
the chicken a few times in the glaze to coat. Turn off the heat and
serve.
8. Garnish with fresh cilantro and serve with a yogurt, cilantro,
lemon juice mixture if desired.   

Green Curry Fritters

These are easy, delicious, and kid and adult friendly!  Great cold the next day on a salad and they freeze well.  

http://www.myrecipes.com/recipe/green-curry-fritters

Ingredients

Preparation2/3 cup panko (Japanese breadcrumbs)

1/4 cup diagonally sliced green onions $

1 pound ground chicken breast

2 tablespoons canola mayonnaise

1 1/2 tablespoons green curry paste

1 tablespoon dark sesame oil

1 tablespoon lower-sodium soy sauce

2 teaspoons sambal oelek (ground fresh chile paste)

3/8 teaspoon kosher salt

1/2 teaspoon grated peeled fresh ginger

1 large egg $

2 tablespoons canola oil, divided

1. Place first 3 ingredients in a large bowl. Combine mayonnaise and the next 7 ingredients (through egg). Add mayonnaise mixture to chicken mixture; mix lightly until combined. Divide into 12 equal portions; gently shape each portion into a small patty (do not pack).

2. Heat a large skillet over medium heat. Add 1 tablespoon canola oil to pan; swirl to coat. Add 6 patties to pan; cook 3 1/2 minutes on each side or until done. Remove from pan. Repeat procedure with remaining oil and patties.

Note:

 

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Julianna Grimes, 

Cooking Light

OCTOBER 2013