Ingredients
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2 pounds skinless, boneless chicken thighs (about 4), cut into 1/2-inch cubes
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1 tablespoon canola oil
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2 cloves garlic, minced
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1 teaspoon grated ginger
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1 cup low-sodium vegetable broth
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1/2 cup coconut milk
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1/4 cup reduced-fat sour cream
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1/4 cup fresh cilantro leaves, chopped
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1 lime, juiced
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1/2 teaspoon red pepper flakes
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1/2 teaspoon ground turmeric
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Salt and black pepper to taste
Directions
Subtitle: A delightful fusion of traditional Thai spices and authentic chicken curry
Quick Description: This recipe features a unique blend of spices from Thailand that brings out the best flavor in chicken curry, making it a must try!
Ingredients:
– 2 pounds skinless, boneless chicken thighs (about 4), cut into 1/2-inch cubes
– 1 tablespoon canola oil
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 cup low-sodium vegetable broth
– 1/2 cup coconut milk
– 1/4 cup reduced-fat sour cream
– 1/4 cup fresh cilantro leaves, chopped
– 1 lime, juiced
– 1/2 teaspoon red pepper flakes
– 1/2 teaspoon ground turmeric
– Salt and black pepper to taste
Instructions:
1. Prepare the marinade by combining the chicken, olive oil, garlic, ginger, lime juice, red pepper flakes, turmeric, salt, and black pepper in a bowl. Stir to combine well and set aside.
2. Heat up a large skillet over medium heat and add about half of the vegetable broth to create a light sauté. Add the chicken and stir to coat evenly. Cook for approximately 5 minutes on each side, until cooked through and no longer pink. Remove the chicken to a plate and keep warm.
3. In the same pan, reduce the heat to medium-low and add the remaining vegetable broth. Whisk in the coconut milk, sour cream, and cilantro. Bring the sauce to a simmer, whisk occasionally to prevent scorching, and continue cooking until slightly thickened, about 5 minutes.
4. Return the chicken to the pot and gently mix to incorporate. Taste for seasoning and adjust as necessary. Serve immediately, sprinkled with more cilantro if desired.
Directions:
1. Preheat your oven to 400°F.
2. Combine all the ingredients in a small mixing bowl and mix thoroughly.
3. Transfer the mixture onto a nonstick baking sheet and spread it evenly using your hands. Bake at 400°F for 15-20 minutes, until golden brown and crisp.
Servings: 4 Servings
Difficulty Level: Easy
Nutrition Information:
– Calories: Not Available
– Total Fat: Not Available
– Saturated Fat: Not Available
– Trans Fat: Not Available
– Cholesterol: Not Available
– Sodium: Not Available
– Carbohydrate: Not Available
– Dietary Fiber: Not Available
– Sugars: Not Available
– Protein: Not Available
Total Time Needed: About 1 hour
Note: If you prefer, you could also substitute rice or quinoa for the bread in this recipe.
Steps
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1
Done
|
Prepare the marinade by combining the chicken, olive oil, garlic, ginger, lime juice, red pepper flakes, turmeric, salt, and black pepper in a bowl. Stir to combine well and set aside. |
|
2
Done
|
Heat up a large skillet over medium heat and add about half of the vegetable broth to create a light sauté. Add the chicken and stir to coat evenly. Cook for approximately 5 minutes on each side, until cooked through and no longer pink. Remove the chicken to a plate and keep warm. |
|
3
Done
|
In the same pan, reduce the heat to medium-low and add the remaining vegetable broth. Whisk in the coconut milk, sour cream, and cilantro. Bring the sauce to a simmer, whisk occasionally to prevent scorching, and continue cooking until slightly thickened, about 5 minutes. |
|
4
Done
|
Return the chicken to the pot and gently mix to incorporate. Taste for seasoning and adjust as necessary. Serve immediately, sprinkled with more cilantro if desired. |
|
5
Done
|
Preheat your oven to 400°F. |
|
6
Done
|
Combine all the ingredients in a small mixing bowl and mix thoroughly. |
|
7
Done
|
Transfer the mixture onto a nonstick baking sheet and spread it evenly using your hands. Bake at 400°F for 15-20 minutes, until golden brown and crisp. |
