Baked Lemon-Curry Chicken

Serves 2

Notes from the Chef

This is one of the chicken recipes I recommend cooking with the skin on and bone in. You don't have to eat the skin, but it adds moisture to the dish and “softens” the hot flavors of the curry. This works as well, maybe better, with chicken leg quarters.

My palate does not like very hot spices, so I make this medium mild. If you like it hotter, increase the curry powder in the recipe.

Ingredients

  • 2 chicken breast halves or leg quarters
  • Salt to taste (and your doctor’s recommendation)
  • 1 Tbsp vegetable oil
  • ½ tsp powdered or ground garlic
  • 2 tsp curry powder
  • Zest and juice of 1/2 lemon
  • ¼ tsp black pepper
  • 2 Tbsp chicken broth or stock
  • 2 oz low-sugar orange juice (Trop 50 recommended)
  • 1 Tbsp vegetable oil
  • 1 Tbsp butter, melted

Preparation

  1. Preheat oven to 350 F.
  2. Salt the chicken. Place skin-side down in a medium high skillet with 1 Tbsp oil. Cook to a light golden brown, about 4-5 minutes. Remove to a baking dish.
  3. Combine remaining ingredients in a bowl. Pour the mixture over the chicken. Bake for 35-40 minutes.
  4. Serve with “riced” cauliflower and a cool lettuce (like frisee) or a yogurt and cucumber salad.

Nutritional Information per Serving

  • 6 g Carbohydrate

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.

Chicken

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