Black Pepper And Ginger Chicken Taco With Red Curry Peanut Sauce And Peanut Relish Recipes

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GINGER-CURRY CHICKEN TACOS



Ginger-Curry Chicken Tacos image

I love tacos (who doesn't?), but I wanted to put my own unique twist on them by incorporating some Indian flavors. These ginger-curry versions hit the spot! -Michael Cohen, Los Angeles, California

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 19

2/3 cup chopped cucumber
2/3 cup chopped peeled mango
1/3 cup chopped red onion
1/2 serrano pepper, seeded and sliced
3 tablespoons lime juice, divided
1/4 teaspoon salt, divided
1/8 teaspoon pepper, divided
1/3 cup fat-free plain Greek yogurt
1/2 teaspoon minced fresh gingerroot
1/8 teaspoon curry powder
TACOS:
1 teaspoon canola oil
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon pepper
4 naan flatbreads, halved, or 8 corn tortillas (6 inches), warmed
1-1/2 teaspoons minced fresh mint
Lime wedges

Steps:

  • In a small bowl, combine the cucumber, mango, red onion, serrano pepper, 2 tablespoons lime juice, 1/8 teaspoon salt and dash of pepper. In another small bowl, combine the yogurt, ginger, curry powder, remaining lime juice, and remaining salt and pepper., In a large nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with curry, salt and pepper. Cook chicken until no longer pink, 6-8 minutes. Serve in naan halves with mango slaw, yogurt sauce and mint. Garnish with lime wedges.

Nutrition Facts : Calories 335 calories, Fat 8g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 768mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic exchanges

CHICKEN SATAY W/ PEANUT SAUCE & CUCUMBER RELISH



Chicken Satay w/ Peanut Sauce & Cucumber Relish image

Either served as a appetizer or main dish these wonderful little grilled chicken strips dipped in Thai Peanut sauce and served with Thai Cucumber Relish is to die for.

Provided by Marsha Gardner

Categories     Meat Appetizers

Time 2h10m

Number Of Ingredients 27

MARINADE
1 c yogurt, plain
1 tsp fresh grated ginger
1 Tbsp curry powder
1 1/2 lb chicken breasts, boneless and skinless, cut into strips
20 bamboo skewers, soaked in water for 30 mintues
canola oil for grilling
butter lettuce leaves
fresh cilantro
PEANUT SAUCE
1/2 c peanut butter, creamy
3 Tbsp water
1 large lime, juiced
1-2 Tbsp rice wine vinegar
3 Tbsp honey
1 Tbsp canola oil
1 tsp fresh grated ginger
1 tsp sriarcha chili (more or less to taste)
THAI CUCUMBER RELISH
1 c rice wine vinegar
1/3 c sugar
1 Tbsp kosher salt
2 tsp freshly ground black pepper
1 thai chili pepper, sliced thin and then chopped
2 medium english cucumbers, quartered and chopped
3 green onions, sliced thin
1 small carrot, finely shredded

Steps:

  • 1. Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for up to 2 hours.
  • 2. Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through.
  • 3. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.
  • 4. PEANUT SAUCE: In a bowl, first whisk together the peanut butter along with water. Add the remaining wet ingredients and whisk well. Finally add the sugar, ginger and the chill sauce until incorporated. Keep refrigerated.
  • 5. THAI CUCUMBER RELISH: Mix all ingredients together and chill until serving.

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