Recipe from Erin Mendenhall
2 lbs chicken breasts
3 Tbsp oil
zest of one lime
1 tsp ground cumin
1 ½ tsp coriander
2 Tbsp soy sauce
1 ½ tsp salt
2 Tbsp sugar
2 tsp curry powder
½ C coconut milk
pinch of cayenne
1 small fresh, hot chili, minced (optional)
fresh, chopped cilantro
lime wedges
zest of one lime
1 tsp ground cumin
1 ½ tsp coriander
2 Tbsp soy sauce
1 ½ tsp salt
2 Tbsp sugar
2 tsp curry powder
½ C coconut milk
pinch of cayenne
1 small fresh, hot chili, minced (optional)
fresh, chopped cilantro
lime wedges
NOTE: I added more coconut milk, a little lime juice, cumin and curry powder to the sauce while boiling so that we'd have more sauce.
Pound chicken breasts out thin. Mix all remaining ingredients except cilantro and lime wedges. Add chicken and marinate in the fridge up to 2 hours. Grill chicken or cook in pan on stove with a little oil on high heat. Pour marinade into a small saucepan and boil continuously at least 2 min. Sprinkle w/ cilantro and squeeze lime on top. Serve over rice with sauce.
No comments:
Post a Comment