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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Grilled Red Curry Chicken Over Cranberry And Sweet Golden Raisin Couscous

on March 13, 2014

Grilled Red Curry Chicken

Grilled Red Curry Chicken.jpg

To start this dish I use 4 boneless and skinless chicken breast which I butterflied and completely cut each breast into 2 thinner breasts giving me a total of 8 chicken breasts. I first 1 1/2 tablespoons of cumin seeds and 3 cloves of garlic that I placed into a mini food processor with just a little grapeseed oil to make a chunky like paste. I have to tell you now that I’m still learning about this “blogging thing”,  I have it down on how to edit my text, and I, just learned how to type between the pics, stupid right?, but to insert a pic where I want it, is still a mystery to me. I’m working on this so if the pics are a little out of order I’m so sorry.

 

At this point, I mixed in 2 cups of plain Greek yogurt, 3 tablespoons of red curry paste, 1 tablespoon of light brown sugar, and 1 teaspoon of kosher salt to the spice mixture above. I mixed all of the ingredients above until they were well combined and then put the 8 chicken breast into a large plastic resealable bag and poured the yogurt mixture on top. I placed this into the frig for around 6 hours. The yogurt works as a great tenderizer for the chicken.

 

After the 6 hours, I then grill them on an indoor grill pan for 3-4 minutes on the first side and around 2-3 minutes on the other side. When I finished all 8 chicken breast I placed them on a baking sheet covered with foil and put them in a 250-degree oven to keep them warm. Then it’s just a quick dipping sauce which consists of 1 cup of Greek yogurt, 1 teaspoon each of chopped fresh mint and cilantro. One teaspoon of ground cumin, and a pinch of Kosher salt and pepper. Mix that together, then refrigerate, and that’s the dipping sauce. For the Couscous I just bring 1 1/2 cups of low sodium chicken broth to a boil and add 1/4 cup each of dried cranberries and golden raisins. I let that steep for about 2 minutes before adding 3/4 cup of Couscous. Take that off the heat and cover, let stand for around 10 minutes or until the liquid is absorbed. Fluff with a fork.

 

 

 

 

 

 

 

 

 

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