Makes 2 servings
|4||small bone-in chicken thighs (1-1/2 pounds)|
|1||small onion, quartered|
|1/2||to 1 jalapeño pepper, seeded and minced*|
|1/2||tablespoon reduced-sodium soy sauce|
|1/2||inch slice fresh ginger|
|1||to 2 cloves garlic|
|2||teaspoons ground cumin|
|1/2||teaspoon ground coriander seed|
|1||cup reduced-fat coconut milk**|
|1/4||cup chopped cilantro leaves|
|2/3||cup cooked instant brown rice|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
**If using canned coconut milk, leftover milk can be frozen for later use.
- Remove skin and any visible fat from chicken thighs. In large nonstick skillet lightly coated with cooking spray, brown chicken on both sides over medium-high heat, cooking 12 to 15 minutes.
- Combine in food processor or blender onion, pepper, soy sauce, ginger, garlic, cumin and coriander. Pulse machine to make paste, thinning with a little water.
- Remove chicken from pan and set on paper towels to drain. Reduce heat to medium. Add curry paste to pan and cook, stirring, about 2 minutes, taking care not to burn. Add coconut milk and bring to a boil. Reduce heat and return chicken to pan. Cook, uncovered, at rapid simmer, until chicken is no longer pink in center and sauce reduces and thickens slightly, about 20 minutes.
- Squeeze the lime juice into pan and stir gently to blend. Garnish with cilantro and serve with rice.
|Serving Size:||2 chicken thighs with 1/2 cup sauce and 1/3 cup rice|
|Saturated Fat||6 g|
|Total Fat||13 g|
|Calories from Fat||33 %|
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