Lance and I are changing the way we eat, adding more protein to our diet (will talk about that more in tomorrow's post!), and eating better in general. When I was at Wal-Mart the other day, I picked up the July '11 Clean Eating magazine for the first time to find dinner ideas and came across a few that looked promising.
Lance was on watch the other night and took the magazine with him to browse since he's really into our healthier diet. I was beyond surprised when he dog-eared two different recipes that were prominently curry based, considering neither of us are big fans, especially him. Since he's such a picky eater, I was more than willing to give them a try since its a very, very rare occasion when he's willing to go beyond his taste comfort zone.
I honestly had no high hopes of this dish - it was a super simple meal to put together and, lets face it, it was curry. Oh my GOSH I was so surprised at how good it was!! Even Lance raved over it. I was very happy to find that while it obviously was curry flavored, it wasn't overwhelmingly so. The toasted coconut and grilled pineapple were a perfect accompaniment for this dish. This is a keeper!
By the way - the marinade recipe below was way more than enough for this dish. You can either halve the marinade recipe if you want, or freeze half of it in a freezer bag that is large enough to hold your future chicken for marinating next time! I just labeled the bag and folded it over to the size I wanted it to freeze, and when I want to make this again, I have the marinade and bag all ready! Just thaw in the fridge overnight, and stir it once melted, as the solids and whey will probably separate.
Curried Buttermilk Chicken & Grilled Pineapple
4 - 6oz. pieces boneless, skinless chicken breast
½ cup unsweetened coconut flakes
cooking oil, high heat
4 pineapple slices
1 teaspoon curry powder
4 sprigs cilantro, fresh
Curried Buttermilk Marinade
2 cups low-fat buttermilk
2 tablespoons curry powder
2 teaspoons fine sea salt
1 teaspoon black pepper
1. Place chicken in a large zip-top bag. Add Curried Buttermilk marinade and seal, squeezing out as much air as possible. Refrigerate for 2 to 6 hours, turning occasionally.
2. Meanwhile, in a small nonstick skillet, heat coconut on medium until lightly browned, stirring occasionally, about 3 minutes. Transfer to a plate to cool.
3. Heat grill on medium-high and lightly oil grate. Remove chicken from marinade, pat dry with paper towel and grill until cooked through, about 3 minutes per side. Meanwhile, sprinkle both sides of pineapple with curry and grill until lightly charred, about 2 minutes per side. Transfer chicken and pineapple to a platter and loosely cover with foil. Let rest for 5 minutes.
4. To serve, arrange pineapple slices on a large serving platter or each of 4 plates and top with chicken, coconut, and cilantro.
For Curried Buttermilk Marinade:
Whisk together buttermilk, curry powder, sea salt, and black pepper. Store in an airtight container in refrigerator for up to several days Can be used to marinate pork, chicken, seafood, or vegetables.