How to Make Gourmet Food: Curry Yogurt Chicken

bodbuds
Jul 21, 2014
2 min read

Dear Body Buds,

I was busy in my kitchen on Sunday preparing some of the last few recipes I needed in order to submit my folder of recipes to my layout designer. The Power Foods Lifestyle Recipe Book, Volume II, will be available in the coming months!

One of the recipes I came up with ended up being much different than I anticipated--much BETTER. I simply wanted a yummy curry chicken recipe that I could give to my PFL Challengers and Clients that would give them a unique taste and make their chicken less borig. Well, follow this recipe if you wish to give it a try before the recipe book comes out ;)

Step 1: Prepare the marinade

In a small mixing bowl stir the following ingredients:

2 Tbsp. coconut oil*
1/2 Tbsp. low-sodium soy sauce
2 Tbsp. plain Greek yogurt (2%)
1 Tbsp. garlic salt
2 Tbsp. curry powder
1 tsp. raw honey
2 Tbsp. fresh cilantro leaves (mince them yourself)
1 Tbsp. paprika
2 Tbsp. chicken bouillon
1/8 tsp. pepper

*If the coconut oil is not already liquid, microwave it for 5-10 seconds or until it is liquid.

Step 2: Prepare the Chicken with the Marinade

After you have made the thick curry paste, add 2/3 c. almond milk to thin the marinade.

Next, place 2 lb. of washed, trimmed, and skinned chicken breasts in the bottom of casserole baking dish. Pour the marinade over the top and cover all the empty spaces in the pan.

Dice 1/2 yellow onion, 1 c. purple cabbage, and 1/2 green bell pepper, then prinkle over the top of the chicken.

Step 3: Bake the Chicken and Prepare the Mushrooms

Bake the chicken at 350 degrees for 40-50 minutes, or until the chicken is cooked all the way through.

In the meantime, place 2 c. sliced mushrooms in a large stir-fry pan and lightly spray with olive-oil based cooking spray. Saute the mushrooms until the edges begin to brown, then add 1/4 c. tomato sauce. Continue sauteing until the tomato sauce has been soaked up by the mushrooms. Lightly sprinkle with garlic salt and serve with the baked chicken and spinach leaves.

Protein: 28 grams

Carbs: 5 grams

Fat: 6 grams

Calories: 218

Serving Size: 4 oz. chicken and 1/2 c. mushrooms

Recipe Yield: 8 servings

I hope you enjoy this as much as I do!

Love your bud,