15 January 2011

Lighten up! You've already eaten your weight in meat and chocolate!





And with that said, a call for calmness and sanity at the dining room table (I will be doing a ton of crunches to ring in the new year.  Starting in February).




Adapted from French Women Don't Get Fat or something like that...





Curried Chicken with Cucumber
Serves 4

1 tablespoon unsalted butter
1 tablespoon olive oil
4 skinless, boneless chicken (or turkey) breasts, cut lengthwise into ½ inch strips
Salt and black pepper
½ cup plain Greek yogurt
1 tablespoon curry powder
2 cucumbers (or zucchinis, or other squash), peeled, seeds removed and cut into ½-inch slices
Juice of one lemon
Cooked basmati rice for serving

Heat the butter and olive oil in a large skillet over medium-high heat.  Season the chicken strips with salt and black pepper and add to the skillet.  Cook until golden, stirring occasionally, about 10 minutes. 

Meanwhile, in a medium bowl, combine the yogurt, curry, and cucumber slices and set aside. 

When the chicken is golden, deglaze the pan with lemon juice, scraping all the brown bits off of the pan.  Add the cucumber mixture and stir to combine.  Cook for about 3 minutes or until cucumbers are al dente.  Remove skillet from heat and return the chicken to the pan and stir to coat. 

Serve with basmati rice.