Tuesday, February 23, 2010

Curry Chicken Tenders

If you don't think you like curry, try this recipe. It is very mild and makes an easy meal, and you may find you do like it after all. I have served this to guests many times with an uneasy look, I haven't found someone yet who didn't ask me for the recipe. We like to cook the chicken outdoors in the summertime with roasted vegetables. This time of year I broil the chicken and serve it with green salad. This recipe was adapted from Mini Chicken Satays with Peanut Sauce, Healing Foods Cookbook.

Curry Chicken Tenders

1 c. coconut milk
2 T. fish sauce
2 tsp. red curry paste (I use the Taste of Thai Brand)
1 tsp. turmeric
1 tsp. honey
1/2 tsp. coriander seed
1/4 tsp. salt
1/4 tsp. fresh ground pepper
12 chicken tenders

1. Combine all ingredients except chicken.
2. Stir until smooth and combined.
3. Place chicken in a glass casserole with lid. Pour curry mixture over chicken.
4. Refrigerate, covered, 4-6 hours.
5. Remove chicken and discard remaining marinade.
6. Grill outdoors or broil on low for 6 minutes, turn pieces and continue broiling until browned.

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