Together Again

It's been a long long time since I blogged. Sigh. A lot has happened. We moved, bought a new house, hubby got a new job... Life got crazy. The good news is that I have an actual desk now. A place to write. No longer do I have to drag the laptop out on the couch (because it's so much easier to write on the actual laptop than it is on my iPad.), I can just flip it open and sit down and write. I'm hoping this will inspire me to do so more often. I often have so much to write about and no time to do it in. Anyone else ever feel that way? So for now, I will leave it at this: look for me more often! I am going to try my hardest to get over here and write more :)

Coconut Curry Chicken Tacos

I had a couple of requests for the recipe for the dinner I made tonight. I don't blame them. This food was KICKIN'! Ok, it's a little complicated and it took me over an hour to prepare this, so make sure you have a lot of time, this is not a short and sweet weeknight dinner, but if you have the time it's worth it!

Chicken:

2 boneless, skinless chicken breasts, thawed

-In a mixing bowl pour about 2 cups of milk (for light version use skim milk)

-In another bowl pour enough Panko bread crumbs to cover the bottom of the bowl

-Dip each chicken breast into the milk, and then into the Panko crumbs making sure the chicken is covered completely by the Panko crumbs.

-Spray a baking dish with no stick spray and place both chicken breasts in the dish

-Bake at 350* until crumbs are golden and chicken is white all the way through

-Cube breasts

Curry Sauce:

-2 tbsp Olive Oil

-1 tsp Red Pepper Flakes

-2 cloves of fresh Garlic, minced

-1 tbsp Mild Curry Powder

-1/2 tbsp Hot Curry Powder (or another 1/2 tbsp of mild curry powder if you don't like spice)

-1 1/4 cups of Coconut Milk (for light version use light coconut milk)

-2 tbsp Soy Sauce (for light version use low sodium soy sauce)

-2 tsp sugar (for light version use Truvia)

-1/2 tsp Salt

-In a bowl combine salt, sugar (Truvia), soy sauce, and coconut milk and mix

-In a sauce pan heat olive oil for 30 seconds. Add garlic, red pepper flakes and curry powder and heat 15 seconds

-Add coconut milk mixture and bring to a boil. Then turn down the heat and simmer, whisking occasionally, until sauce thickens

Yogurt Sauce:

-1/2 cup plain yogurt (for light version use light or fat free yogurt)

-1/2 tbsp lemon juice

-1 tbsp cumin

-Pinch of paprika

-1/2 tbsp cilantro 

-Pinch of salt

Mix all ingredients in a mixing bowl

Refrigerate until needed

I made the light version of this. I also used corn tortillas for the taco shells and I baked them in my oven to crisp them up. We chopped up red pepper, jalapeños, and cilantro to top the tacos, and also topped with snow pea pods. To build your curry taco, take your shell, put some cubed crusted chicken in it, spoon curry sauce in. Top with veggies (could also use cabbage and shaved carrots all raw), and finish with yogurt sauce. Yum!!!!