Tuesday, December 20, 2011

Garam Masala Chicken Tenders w/ Sweet Curry Dipping Sauce

Putting my Garam Masala obsession to good use! 

I made these last week, after talking to my mom on the phone... She mentioned seeing this, which she thought we might like. In it, Bobby Deen makes one of his mother's recipes a little bit more healthy. We are indeed shrimp fans around here, but I had chicken tenders on hand. (They were on sale. If you're watching your budget like we do, just buy breasts and slice your own tenders, or carve up a whole chicken if you are so brave and inclined.)

Marinating the tenders kept them from getting dry in the oven. So did cooking them faster, at a higher heat (also on a dark, heavy pan, for what it's worth). Ours were done at 15 minutes, flipping them once.

The dipping sauce reminded me of honey mustard, but it's got a kick. Sweet and spicy and delicious.

Our leftovers were disguised as quesadillas, but they'd make a tasty wrap with lettuce, too. Slice the chicken into strips and serve in a whole-wheat tortilla with some sauce and just a touch of mozzarella cheese.

1/3 c. olive oil
3 tsp. Garam Masala
1 tsp. ground ginger
3 large garlic cloves, crushed
1.5 lb. chicken tenders

2 c. Panko (or crushed Ritz crackers)
3/4 c. sweetened flaked coconut
1 tsp. kosher salt (optional)

2 eggs

Sweet Curry Dipping Sauce
1/2 c. sour cream
1 TB honey
1/8 tsp. Tabasco
1 tsp. curry powder

Combine olive oil, Garam Masala, ginger and garlic. Place mixture in gallon ziplock bag with chicken tenders. Make sure the chicken is well-coated. Refrigerate for at least 2 hours (or all afternoon, whatever works).

When you're ready to bake, line a heavy baking sheet with foil and brush with olive oil (or spray cooking spray). Preheat oven to 450 degrees F. 

Combine Panko and sweetened coconut (and salt if you're not watching your intake). Beat the eggs in a separate bowl. Remove marinated chicken tenders and place on double-layer of paper towels to drain. One at a time, dip tenders in the egg, then dredge in Panko/coconut mixture. Press them a little to get the coating to adhere.

Bake for 15-18 minutes, turning once during cooking time. 

For the sauce, combine all ingredients with a whisk in a small bowl.

Served with sweet potato fries and edamame. Not the most glamorous presentation, I know. But very satisfying, healthy and definitely kid-approved.

P.S. Here is another recipe (one I hope to try soon) that includes how to make your very  own Garam Masala spice mix.

P.P.S. Someday I promise to take pictures with something other than my iPhone.

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