Sweet and Spicy Indian Chicken

• Gluten free

• Meat

  • 1 1/2 lbs Chicken thighs, boneless skinless

• Produce

  • 1/2 tsp Coriander
  • 1/2 Lemon, Juice of

• Canned Goods

  • 1 tbsp Red curry paste

• Condiments

  • 1 tbsp Lemon juice
  • 1/4 cup Maple syrup

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 tsp Curry powder
  • 1 tbsp Garam masala
  • 1/2 tsp Kosher salt
  • 1/2 tsp Paprika, smoked
  • 1 tbsp Red chili paste, roasted

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Dairy

  • 2 tbsp Yogurt, Plain

Found on runningtothekitchen.com

Description

Ingredients

• 1.5 pounds boneless skinless chicken thighs
• 2 tablespoons plain yogurt
• 1 tablespoon garam masala
• 1 tablespoon red curry paste
• 1 tablespoon roasted red chili paste (*you can omit if you dont have and just use an additional tablespoon of the red curry paste instead)
• 1 teaspoon curry powder
• 1/2 teaspoon coriander
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice
• 1 tablespoon coconut oil
• 1/4 cup maple syrup
• juice of 1/2 a lemon

Directions

• Combine the yogurt, all the spices including the curry and chili paste and the lemon juice in a small bowl and mix together with a spoon.
• Place the chicken in a large baking dish and coat in the yogurt mixture. You can let the chicken marinate like this for up to 8 hours if youd like or you can cook it right away.
• Heat a large skillet over medium-high.
• Add the coconut oil. Once melted and hot, add the chicken to the skillet.
• Cook 5-7 minutes on one side until golden brown then flip and cook another 3 minutes on the other side until the chicken is cooked through.
• Whisk the maple syrup and lemon juice for the glaze together in a small bowl and add to the skillet with the chicken.
• Cook down 1-2 minutes until bubbly and starting to reduce. Flip the chicken a few times in the glaze to coat. Turn off the heat and serve.
• Garnish with fresh cilantro and serve with a yogurt, cilantro, lemon juice mixture if desired.