I didn’t try Indian food until my Freshman year of college. One of my good friends, Andrea, had a sister, Kristen, who was engaged to an Indian gentleman named Dave. Every Sunday after church our group of friends would go over to his apartment for lunch and games while Andrea and Kristen caught up on their laundry for the week. The meals varied, but the two most consistent things that I remember eating at there were Cincinnati Chili, which was a staple of Kristen & Andrea’s home, and Chicken Curry, a staple of Dave’s home. I grew to love both dishes. Especially the Chicken Curry. But the thing is, ever since then, my experiences with Indian food have been very infrequent. I can think of two times that I’ve had Indian food since then: once in Belgium with an American family two of my college friends and I stayed with as we backpacked across Europe and once this past year at the local Indian Restaurant with our Sunday School Teacher and his family. I love it love it love it! I had pinned this recipe a month or two ago, not even realizing it was an Indian recipe. Well, when we went to babysit our niece and nephew this past week, I brought along my ingredients to cook this because we were pressed for time. I think I nearly kept my sister and brother-in-law home for the night once the aromas started filling the kitchen. Kathy said she kept thinking about it all night while they were out. Pete walked through the front door when they returned and exclaimed, “Yes! It still smells like it in here!” Well, if they had such a pleasant experience through their nostrils with this dish, just imagine how pleasant the experience is with your taste buds! The best part? This dish is relatively low fat! So dig in!
Coconut Lime Indian Chicken
2 boneless, skinless chicken breasts, flattened with a meat mallet
3 TBSP olive oil
1 lime, zested and saved for squeezing
1 tsp ground cumin
1 1/2 tsp ground coriander
2 TBSP soy sauce
1 1/2 tsp kosher salt
2 TBSP sugar
2 tsp curry powder
1/2 cup coconut milk
Mix spices, lime zest, soy sauce, sugar and coconut milk into a marinade. Place chicken in marinade and refrigerate for 1-2 hours. Once ready to cook the chicken, pour sauce into small pot and bring to a boil, stir, and remove from heat. In a skillet, douse with olive oil and place chicken in pan, making sure not to overcrowd. (Make in batches if necessary). Cut chicken into slivers along the way if desired for faster cooking. Once chicken is completely cooked, serve with a squirt of lime juice and sauce. (You can also cook chicken on the grill for kabobs or by itself).
Yields: 2-4 Servings
Recipe Source: Chaos in the Kitchen