Trinidad and Tobago are the natives for curry dishe’s especially the curry chicken and my mother belongs to that place. I grew up on the stuff and developed a palate for anything spicy. I was having a few friends over, some who claimed to be from Jamaica, and decided to make chicken curry over rice.

The moment I displayed and explained it everyone wanted to give it a try. On the start of intake, they found it to be super hot and starting taking lots of water. It was spicy when I tasted it and I realized later that something was wrong. I was told by my mother later that in order not to be spicy the item should be mixed with the coconut milk.

I guess that is what I forgot to do. slice up your boneless chicken into slivers (or get the butcher to do it for you) throw them in a deep bowl with the following to taste: –soya sauce –chili sauce (like the kind you put in chicken corn soup) –lemon juice –finely chopped onions –finely chopped jalapeno peppers mix it up with your hands and make sure the liquids just about cover the chicken cover the bowl and let it marinate for about 1-2 hours (depending on how much time you have) in the fridge, then empty the entire thing into a wok with heated-up olive oil (watch the temperature so you don’t burn yourself), and stir fry. After the preparations are over, serve the food in individual bowls with warm tortilla, salsa, sour cream, shredded cheese, chopped jalapeno for extra taste and variety.

Let people assemble their own fajita wraps, and trust me, its a guaranteed hit! healthy chicken recipes Quite the claim, I know. And while it may or may not be true, this meal is unbelievably simple and the recipe is a cinch to customize to your own tastes. My husband quite literally threw this dish together one night when we were starving and uninspired. It has since become one of our go-to meals on those hurried nights. Please excuse the less than stellar photo. It was dark (without light), however I still wanted to let you have an idea of the outcome.

Tonys Two-Ingredient Salsa Chicken This recipe is Low-Fat, Dairy-Free, Egg-Free, Gluten-Free, Nut-Free, Soy-Free, and Sugar-Free * 1 lb Boneless Skinless Chicken Breasts * 1 Cup Salsa (your favorite will do, see below) * Chopped or Sliced Olives (optional) Preheat your oven to 350F, and lightly grease a baking dish large enough to fit the chicken. If your chicken breasts are particularly thick, you may want to butterfly them for a faster cooking time and to ensure that they evenly cook through. Lay the chicken breasts in a single later in the baking dish, douse with salsa, sprinkle with olives (if using), and put it in the oven, uncovered. Bake for about 30 minutes. The baking time will depend on the thickness of your chicken. You dont want to cook it for too long, lest the meat become tough, but do make sure it is cooked through, with no pink left in the middle. Choosing your salsa - One of the great things about this dish is that you can easily customize the flavor. Go mild (for timid taste buds) or extra-spicy (for fire lovers), use green salsa, a fresh homemade salsa, or stick with the cheapest all-natural salsa in a jar that you located on sale at your local grocer for $1.34 (that would be our pick!).

Make it a meal - I throw in some veggies to roast for an easy one dish meal. You can either add some extra salsa to flavor the veggies, or toss the veggies with just a wee bit of oil, some salt and pepper, and place them in the baking dish around the chicken just before you put it in the oven. I like cauliflower florets best, which seem to roast to perfection along with the chicken. To serve - We usually have a grain-free dinner, with just the chicken and a plate full of veggies, but this meal also goes well with rice. Yields 2 to 3 servings.