Last night I had a good friend come over bearing gifts of delicious food and wine [my kind of dinner party!]. She sourced a vegetable curry recipe from Cooking Light, and I made a simple yellow curry grilled chicken to go along with it. The meal was so satisfying, I had to share it with everyone.
Vegetable Curry [taken from Cooking Light]
- 1 1/2 teaspoons olive oil
- 1 cup diced peeled sweet potato
- 1 cup small cauliflower florets
- 1/4 cup thinly sliced yellow onion
- 2 teaspoons Madras curry powder
- 1/2 cup organic vegetable broth (such as Swanson)
- 1/4 teaspoon salt
- 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- 2 tablespoons chopped fresh cilantro
- 1/2 cup plain 2% reduced-fat Greek yogurt
- Heat olive oil in a large nonstick skillet over medium-high heat.
- Add sweet potato and sauté for three minutes.
- Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly.
- Add broth, salt, chickpeas and tomatoes; bring to a boil.
- Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally.
- Sprinkle with cilantro; serve with yogurt.
Yellow Curry Grilled Chicken
- 1 1/2 teaspoons olive oil [plus more for grill pan]
- 4 5oz. chicken breasts
- 1 teaspoon yellow curry powder
- 1/4 teaspoon kosher salt
- 1 tablespoon white wine vinegar
- red pepper flakes [just a pinch]
- Combine all ingredients in a plastic bag and marinate for 15-20 minutes
- Wipe off excess marinade [unless you prefer things quite spicy!]
- Heat a bit of oil in a grill pan [I use spray, but use whatever you prefer] on medium high heat
- Cook chicken for 4-5 minutes per side, until chicken is browned
- Allow chicken to rest for 2 minutes and dice into 1/2 inch pieces [works as the perfect size for combining with the vegetable curry]
Here I show all the components of the dish separate, but shortly after photographing, everything was folded together with the greek yogurt to help create a wonderful, velvety sauce. This recipe was completed in under a half hour, and could be made even faster if you prep all your vegetables ahead of time. Yum!