This recipe is absolutely delicious but alas, it is not terribly photogenic, so although I’ve been running wild with my digital camera, I’ll leave the visuals to the imagination. …
The canned tomatoes and coconut milk may conflict with your “eating clean” specifications, but using them is a rule I choose to bend, in the name of convenience.
INGREDIENTS – organic is a great goal
1-1/2 lbs. skinless boneless chicken thighs
1 tsp salt
2 Tbs olive oil
3 garlic cloves, pressed or minced
2 tsps curry powder
1/4 tsp cayenne powder
1 can (14 oz) unsweetened, sugar-free lite coconut milk
1 can (14.5 oz) stewed tomatoes
1/4 cup raisins
Rinse chicken and pat dry. Sprinkle with salt. Heat oil in a wide, lidded saucepan. Add chicken and allow it to brown on each side. Transfer chicken to a plate. Stir garlic, curry and cayenne into the oil, mixing thoroughly and not allowing the garlic to burn. Then add the coconut milk, tomatoes, currants, and remaining salt. Bring to a simmer. Return chicken to the sauce, partially cover cook pot, and simmer until chicken is cooked through.
Serve with steamed rice, brown or basmati.
Suggestion: Double the recipe and have enough for leftovers.