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.
No comments:
Post a Comment