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
Ingredients:
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
Method:
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.
Curry Chicken Tenders
Ingredients:
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
Method:
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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