Wednesday, August 13, 2008

Thai-Style Chicken Curry


Health is the greatest gift, contentment the greatest wealth, faithfulness the best relationship. Buddha


4 small bone-in chicken thighs (1 1/2 lbs.)
1 small onion, quartered
1/2 to 1 jalapeno pepper, seeded and minced
1/2 T. reduced-sodium soy sauce
1/2 inch fresh ginger
1 to 2 cloves garlic
2 t. ground cumin
1/2 t. ground coriander seed
1 c. reduced-fat coconut milk
1 lime
1/4 c. chopped cilantro leaves
2/3 c. cooked brown rice

1. Remove skin and any visible fat from chicken thighs. In large nonstick skillet lightly coated with cooking spray, brown chicken on both sides over medium-high heat, cooking 12-15 minutes.

2. Combine in food processor or blender onion, pepper, soy sauce, ginger, garlic, cumin and coriander. Pulse machine to make paste, thinning with a little water

3. Remove chicken from pan and set on paper towels to drain. Reduce heat to medium. Add curry paste to pan and cook, stirring, about 2 minutes, taking care not to burn. Add coconut milk and bring to boil. Reduce heat and return chicken to pan. Cook, uncovered, at rapid simmer, until chicken is no longer pink in center and sauce reduces and thickens slightly, about 20 minutes.

4. Squeeze the lime juice unto pan and stir gently to blend. Garnish with cilantro and serve with rice.

Yield: 2 servings (2 chicken thighs, 1/2 c. sauce and 1/3 c. rice per serving.)

Diabetic Cooking July/August 2003

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