6 chicken thighs or more
4 T. butter
1/2 c. honey
1/4 c. mustard
1 tsp salt
1 tsp curry powder
Melt butter then add the rest of the ingredients except chicken.
Remove skin and excess fat from chicken. Roll chicken in sauce and put in greased baking dish. Pour remaining sauce over chicken.
Bake uncovered @ 375 for an hour. Baste every 15 minutes.
1 tablespoon ghee (coconut oil is fine as well)
1 large brown onion, diced
½ teaspoon sea salt
2 medium zucchini (about 1 lb), diced into cubes
3 cloves garlic, diced
2 teaspoons turmeric powder
1 teaspoon mild curry powder
¼ teaspoon white pepper (black is also okay)
1 cup vegetable stock
1 cup coconut milk
1 teaspoon fish sauce (optional)
Juice of ½ small lime (about 2 tablespoons)
Fresh coriander/cilantro for garnish
Heat the ghee in a medium saucepan over medium heat. Add the onion and sauté for 4-5 minutes, stirring a few times, until softened and golden.
Add salt, zucchini and garlic and stir through the onion. Then add the turmeric, curry powder and pepper and stir through a few times to release the aromas.
Then add the stock, coconut milk and fish sauce and stir through. Bring to boil, then turn the heat down to low. Cook for 10 minutes, simmering and covered with a lid.
Finally, add the juice of ½ lime and stir through. Serve with a few fresh coriander leaves on top.
1 pound red snapper or cod or haddock
2 medium onions, chopped
2 celery ribs, chopped
1 tablespoon butter
1 teaspoon curry powder
3/4 teaspoon salt
1/4 cup milk
Place the fish in a greased 13-in. x 9-in. baking dish. In a large skillet, saute onions and celery in butter until tender. Stir in curry powder and salt.
Remove from the heat; stir in milk. Spoon over fish. Bake, uncovered, at 350° for 25 minutes or until fish flakes easily with a fork.
1 cup low-sodium chicken broth
1 cup water
1 1/4 pounds boneless skinless chicken breast halves, no more than 3/4-inch thick
1/4 cup sliced almonds
1/2 cup nonfat plain yogurt
2 tablespoons mayonnaise
1 teaspoon curry powder
1 cup halved red grapes
1/4 cup chopped cilantro leaves
Salt and freshly ground black pepper
5 ounces mixed greens (about 5 cups lightly packed))
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
Bring the broth and water to a boil in a medium saucepan. Add chicken to broth and simmer, covered, for 8 minutes. Turn the heat off and let chicken stand in the cooking liquid, covered, until cooked through, about 20 minutes. Remove the chicken from the broth and cool completely in the refrigerator. Cut into 1/4-inch dice.
Toast the almonds in a small dry skillet over medium-high heat until fragrant and beginning to turn golden, 2 to 3 minutes.
In a large bowl, stir together the yogurt, mayonnaise, and curry powder. Fold in the chicken, grapes and cilantro and season, to taste, with salt and pepper.
In a large bowl, toss the greens with the oil, lemon juice and salt and pepper, to taste. Arrange the greens on 4 individual plates, top with a scoop of the chicken salad and sprinkle with the almonds.