Grilled Curry Chicken with Cucumber Raita

Indian dishes have become increasingly popular as many restaurants have sprung up in even the smallest of towns across the states in recent years.  A spicy, colorful dish, grilled chicken curry is fun to make with the family - just take care as the curry paste can stain hands and clothes!  Serve with rice or vegetables. Courtesy of Public Health of Seattle & King County, WA, which provides weekly healthy recipes.

Main Ingredients

4 skinless and boneless chicken breasts
2 tablespoons curry paste
1 tablespoon oil
1/2 tablespoon brown sugar
1 teaspoon ground ginger
1/2 teaspoon ground cumin

Raita Sauce

1/2 of a medium sized cucumber, grated
1/2 teaspoon salt
1 cup plain, lowfat yogurt
2 tablespoons fresh mint, chopped
2 tablespoons lemon juice

Directions

Prepare grill.  Place chicken breasts between two layers of plastic wrap then pound them using the flat side of a meat mallet or firmly rolled using a rolling pin to flatten them.  In a small glass or metal bowl to avoid staining, combine the curry paste, oil, sugar, ginger and cumin. Sprinkle the spices over each side of the chicken then grill for 10-15 minutes, turning once or until the meat is cooked through.  Make the raita sauce: In a small bowl, add the grated cucumber, salt, yogurt, mint and lemon juice. Stir until combined.  Serve the chicken and pass the raita at the table.

For more healthy recipes check out the other delicious recipes listed on this blog or visit Green Mountain Healthy Living Recipe Favorites

Tags: indian recipe, healthy recipe, curry chicken, grilled chicken curry