Monday, October 10, 2011

Lemon-curry chicken

We love all different curry mixes.  This particular one, with only a small amount of cumin, may be a good way to introduce a reluctant curry-eater to the beast :-)  You can easily double or triple this recipe to do more chicken; as printed below, it's enough for 4 decent sized chicken thighs.

Lemon-Curry Chicken

4 boneless skinless chicken thighs
1 T tomato paste
1/4 c lemon juice
1/2 t chili powder
1/2 t cumin seeds

1/2 t cinnamon
2 t coriander
1/4 t garlic powder
1/4 t salt

Put the chicken into a zip-loc bag along with the sauce ingredients and mix it around until the thighs are fully coated.  Heat a cast-iron skillet on the stove and sear each side of the chicken in a little oil.  Place the skillet into an oven heated to 350 and cook for about 25 to 30 minutes.    

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