My kids are particularly fond of this recipe. The coconut milk and lime make the chicken extra tender and juicy. The sauce has the perfect balance of sweet and spicy with the curry powder. You can add fresh chilies or more curry powder if you like it spicy. My kids are fond of the mild and sweet spice and that's how we tend to make it.
Servings: 6 ★ Smart Points: 5 ★ Points Plus: 7 ★ Calories: 276 ★ Total Fat: 11 g ★ Saturated Fat: 3 g ★ Protein: 44 g ★ Carbohydrates: 4 g ★ Fiber: 0 g ★ Sugars: 3 g ★ Sodium: 431 mg ★ Cholesterol: 135 mg
Ingredients:
· 2 lbs (900 g) chicken thighs, boneless and skinless (excess fat removed)
· 12 ounces (250 ml) coconut milk, light
· 3 tablespoons soy sauce
· 2 limes, juice and zest
· 1 tablespoon brown sugar
· 1 Tablespoon curry powder
· 1 teaspoon cumin
· 3 tablespoons soy sauce
· 2 limes, juice and zest
· 1 tablespoon brown sugar
· 1 Tablespoon curry powder
· 1 teaspoon cumin
Directions:
1. In a medium bowl mix the coconut milk, soy sauce, limes, brown sugar, curry powder, and cumin. Place the chicken in a dish or large freezer bag for marinating. Pour 1/3 cup of the coconut lime marinade into the bag. Allow to marinade for at least 30 minutes.
3. Heat up the remaining marinade in a small sauce pan. bring the marinade to a boil. Reduce the heat to a simmer for 10 minutes until reduced.

No comments:
Post a Comment