SOUTH BEACH INDIAN CHICKEN
Make and share this South Beach Indian Chicken recipe from Food.com.
Provided by Abiner Smoothie
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Salt and pepper the chicken breasts. Lightly brown the chicken for 5 minutes over medium-high heat with the oil then set aside on a plate.
- Reduce the heat to medium-low. Add onion, garlic, curry powder, and the ginger. Cook for 2 minutes. Add the califlower, coconut milk and broth or water. Cover and simmer about 5 minutes until the vegetables are crisp-tender. Add the chicken back and cook until sauce is thickened and reduced (about 5 minutes.
Nutrition Facts : Calories 374, Fat 19.8, SaturatedFat 4.9, Cholesterol 109, Sodium 148.3, Carbohydrate 10.2, Fiber 3.5, Sugar 3.7, Protein 38.7
SOUTH BEACH COCONUT CHICKEN
I have not tried this recipe. I got it from Daily Diet Dish Tips. Chicken tends to be a dinnertime staple - it's the number one item people search for on SouthBeachDiet.com. Next time chicken is on the menu, why not try this flavorful, satisfying meal instead of your usual fare? If Bali is the ultimate island, then this dinner is the ultimate Bali taste. Chicken braised in coconut milk (Opor Ayam) is a true classic of Indonesian fare. We did change the chicken to white meat instead of the traditional drumstick or wing. New traditions can sometimes be better than old ones.
Provided by internetnut
Categories Lunch/Snacks
Time 40m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 5 minutes per side, or until browned and no longer pink in the center. Remove the chicken to a plate and set aside.
- Heat the broth in the same skillet. Add the onion, garlic, cilantro, ginger, lemon peel, cumin, and turmeric and cook for 5 minutes, or until the onion is tender but not browned. Stir in the coconut milk, nuts, sugar substitute, and red pepper. Return the chicken to the skillet, cover, and simmer for 10 minutes, or until the chicken is cooked through.
- Remove the chicken to a plate and keep warm. Do not discard the sauce in the pan.
- In a small bowl, combine the tamarind paste and water. Stir into the sauce in the skillet and gently boil until thickened and the mixture measures about 1/2 cup.
- Evenly divide the chicken among 2 serving plates. Top with sauce and garnish with the scallion. Recipe from The South Beach Diet® Cookbook.
SOUTH BEACH CHICKEN
Make and share this South Beach Chicken recipe from Food.com.
Provided by Matt Booth
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine the ricotta with the oregano, salt, and pepper. Blend together.
- Pretreat a large baking dish with PAM or rub the bottom with some olive oil so it doesn't stick.
- Rub the chicken with the garlic powder. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 10 minutes per side. You'll be tempted to move the chicken around but don't for at least 7 minutes, then check to see that it's not burning. Turn it over and do the same on the other side. Place the chicken breasts, side by side, in a lorge baking dish and allow to cool.
- Preheat the oven to 350°F.
- Spoon 1/4 cup of the cheese mixture and 1/4 cup tomatoes onto each chicken breast. You can be liberal. Top each chicken breast with 1 slice mozzarella. Bake for 20 minutes, or until a thermometer inserted in the chicken registers 170°F.
Nutrition Facts : Calories 282.6, Fat 12.9, SaturatedFat 4.2, Cholesterol 86.6, Sodium 539.6, Carbohydrate 5.8, Fiber 1.1, Sugar 3, Protein 34.8
SOUTHERN (?!) CHICKEN CURRY
My sister-in-law works at a Southern restaurant in Mississippi, and surprisingly they have chicken curry on the menu. She got the recipe from the owner, and it's become one of my favorite chicken curry recipes. There's nothing Southern-tasting about it, but you'll be licking the flavorful sauce off of the plate. Try to use a high-quality curry powder, as it really makes a difference. I also like serving this with shredded coconut and chopped green onions.
Provided by rpgaymer
Categories Curries
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan, melt butter and saute onion with curry over low heat.
- Blend in flour, salt, brown sugar, ginger, and chicken. Keep cooking for 5 minutes, stirring constantly.
- Add broth, stir and bring to a boil. Cover, and simmer over low heat for 15 minutes.
- Add milk and lemon juice, and stir constantly for 1 minute, or until warm & ready to serve.
EASY CHICKEN CURRY
Chicken breasts sauteed and simmered with onion, olive oil and curry powder. Simplest chicken curry you'll ever make! Serve over hot cooked rice with a little side of mango chutney, if desired.
Provided by Aurelie Stalnaker
Categories World Cuisine Recipes Asian Indian
Time 1h15m
Yield 6
Number Of Ingredients 4
Steps:
- Heat oil in a large skillet over medium heat. Add onion and saute until soft and golden brown. Slowly stir in curry powder. Once ingredients are blended together, add chicken breasts. Cover skillet and simmer over medium low heat for about 45 minutes or until chicken is cooked through and no longer pink inside.
- Remove cover from skillet and cook for an additional 15 minutes, until sauce reduces. (Note: Make sure that you stir and that dish does not burn, as curry powder burns very easily!)
Nutrition Facts : Calories 247.4 calories, Carbohydrate 7.9 g, Cholesterol 68.4 mg, Fat 11.3 g, Fiber 2.7 g, Protein 28.5 g, SaturatedFat 1.8 g, Sodium 81.8 mg, Sugar 2.3 g
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Cuisine IndianTotal Time 30 minsCategory DinnerCalories 361 per serving
- Sprinkle the chicken evenly with 3/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon curry powder.
- Heat 1-1/2 tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.
- Add the remaining 1-1/2 tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1-1/2 teaspoons curry powder and cook until fragrant, about a minute more.
- Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and 1/8 teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.
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