I have a sensitivity to coconut milk, which might be one of the more specific food allergies/sensitivities I’ve heard of, but I’m lucky in that its not an incredibly limiting affliction…except when coupled with Davis’ peanut allergy. With our powers combined, we have to show some pretty serious caution when going to eat Southeast Asian cuisine.
The bright side is that we can often find a compromise in curries. I happened upon this recipe when shopping through my refrigerator in an effort to use some chicken that I had intended for another dish. A dish that I had forgotten (*cough* gotten too lazy *cough*) to shop for on my way home, but that forgetfulness paid off in the end, because we were able to come upon a new favorite.
We like to put the chicken on top of a spinach salad and use the extra sauce as the base for a tasty salad dressing. However, you can easily eat this as a meat and two sides. It’s equally delicious with some simple rice, pan fried potatoes or steamed asparagus.
What you’ll need:
Chicken, skinless – 2 large breasts or 4 filets
Greek Yogurt – 1 individual cup
Yogurt, unflavored – 1 individual cup
Paprika – 1 tsp
Curry Powder – 2-4 tablespoons
* The amount of curry you put in should really depend on the level of spice you like, but be generous: the creaminess of the yogurt can cancel out a lot of flavor.
Salt – to taste
Pepper – to taste
Olive Oil – a drizzle
Lemon Juice – 1 wedge worth of juice
White Wine – a dash
Spinach, washed – 4 cups
Avocado, sliced – 1 medium
Red Onion, thinly sliced – 1 medium
Cherry Tomato, halved – 2 cups
Green Beans, fresh with the ends snapped off – 1 bunch
Olive Oil – a drizzle
Lemon Juice – a squirt
White Wine – a splash
- Put chicken into a Ziploc bag or a reusable Tupperware that seals well.
- Then create the sauce, by combining the first seven ingredients and stir until well incorporated in a medium sized bowl. Set aside a 1/4-cup of the yogurt mixture.
- Add the yogurt sauce to the chicken. Massage the mixture into the chicken and make sure it is well coated.
- Put the container with the chicken into the refrigerator and let it sit for at least half an hour.
- Add the lemon juice and white wine to the remaining yogurt mixture to create the salad dressing. Cover and put in the fridge to keep cold.
…fast forward 30 minutes
- Crank your oven up to 350.
- Arrange the chicken in a shallow oven-appropriate dish. Put in the oven, bake for 30 minutes.
- After the chicken is in the oven, prepare the green beans
- Add olive oil to a small skillet. Place on medium high heat and allow oil to heat for about 2 minutes. (if you so desire, you can use butter). Add green beans, lemon and a bit of white wine. Cook for roughly 10 minute, until beans are done, and remove from heat.
- With the beans on the stove and the chicken in the oven, you will need to start putting together the salad in a large mixing bowl; combine spinach, avocado, tomato and red onion. Once the beans are done and cool, add them to the salad bowl as well.
- Check the chicken to ensure doneness (a.k.a. no pink in the middle) and take out of the oven. Allow to sit for 10-15 minutes.
- Once chicken is cooled, cut it into strips and add to the salad. Coat with salad dressing, and serve immediately.