The coconut milk and curry pair beautifully with the richer taste of chicken thighs, but you can also use boneless breast. This is a mild curry; if you prefer a more intense taste, increase the curry powder and/or pepper or chili paste. Serve alongside brown rice or rice noodles.
1. Dust the chicken with flour. Spray a large non-stick skillet with cooking oil, add the vegetable oil and place over medium heat. Sauté the chicken for 4 minutes per side, or until nicely browned. Add the sliced onion and sauté until lightly browned, about 8 minutes. Add the bell pepper and cook for 4 more minutes.
2. To make the sauce, combine the coconut milk, juice concentrate, sugar, fish sauce, curry, garlic, ginger and jalapeño in a bowl, mixing well. Add to the chicken mixture, reduce the heat to low and cover. Simmer for 15 minutes, until the chicken is cooked through, turning it halfway through the cooking time.
3. Combine the diced red onion, yogurt, cilantro and lemon juice in a small serving bowl. Place the chicken in a serving dish and serve the yogurt mixture alongside.
4 skinless boneless chicken thighs (about 1lb)
1/4 cup all-purpose flour
2 tsp vegetable oil
3 cup sliced onion
1 1/2 cups sliced red bell pepper
1 cup light coconut milk
3 Tbsp orange juice concentrate
2 tsp brown sugar
2 tsp fish or oyster sauce
1 tsp curry powder
1 1/2 tsp crushed fresh garlic
2 tsp minced fresh ginger
2 tsp minced, seeded jalapeño peppers or 1 1/2 tsp chili paste (or to taste)
1/2 cup finely diced red onion
1/2 cup low-fat yogurt
3 Tbsp chopped cilantro or parsley
1 Tbsp freshly squeezed lemon juice
Nutritional Analysis per Serving
Protein 35 g
Fat 17 g
Saturated Fat 4 g
Carbohydrates 30 g
Cholesterol 113 mg
Sodium 267 mg
Fiber 2.7 g
Prep Time: 20 minutes
Cook Time: 31 minutes
Make Ahead: Prepare the coconut sauce and yogurt topping a day in advance, cover and refrigerate.