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.