I love Thai food, thus I LOVE just about anything with curry. The main problem with curry dishes is that they usually have a good amount of fat from coconut milk. This recipe is a simple, yet tasty way to avoid the fat while still getting that spicy flavor! It’s genius, I tell you. This dish is SUPER easy to prepare in that all you have to do is mix yogurt and your favorite curry paste togeter, coat your chicken in it, let it hang out for a mere 20 minutes, and then grill. You can either use this as a main course or thread the chicken on skewers and serve it as an appetizer. Either way . . . DELICIOUS, FLAVORFUL, & MOIST!
Grilled Curried Chicken
Adapted by Rocco Dispirito, “Now Eat This! Diet”
3 T. green curry paste (yellow is also fabulous)
1/2 cup nonfat Greek yogurt (such as 0% Fage Total)
16 oz. chicken tenders
Nonstick cooking spray
2 limes, cut into quarters
Metal or wooden skewers (optional)
Preheat the oven to 425.
In a medium bowl, add the curry paste, yogurt , and salt if desired. Stir together until well combined. Add the chicken and toss to coat. Let stand for 20 minutes at room temperature, or refrigerate overnight.
Heat a grill pan over high heat. When the pan is hot, remove it from the stove just while you spray it with the nonstick cooking spray. If desired, thread the chicken onto skewers (an option I use when preparing them as an appetizer). Place on the grill pan and grill until the meat is slightly charred and cooked through, about 3 minutes each side. Transfer the chicken to a baking sheet and cook for an extra 2 minutes in the oven. (Tip: Char them until almost blackened on the very hot grill, don’t overcook them, and they will be juicy and moist.)
I have also grilled them using a George Foreman Grill and found that I don’t have to finish them off in the oven. The chicken tenders take approxiately 6 minutes in the GF Grill. You can also throw them on a gas BBQ grill too.
Serve with lime wedges.
Nutritional Information Per Serving = Approx. 3 Tenders)
Fat: 4g (0.7 = Sat)