Chicken Tikka Masala

1 cup plain yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
1 teaspoon ground ginger
1 tablespoon ginger root ( minced )
1 teaspoon salt
3 chicken breast ( boneless, cut into bite-size pieces )

• In a large bowl, combine yogurt, lemon juice, 2 tsp cumin, cinnamon, cayenne, pepper, ginger, and 1 tsp salt. 
• Stir in chicken, cover, refrigerate 1 hour. 
• Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill 5 min. on each side.

Sauce

1    tablespoon butter
1    clove garlic ( minced )
2    teaspoons ground cumin
2    teaspoons paprika
1    teaspoon salt
1    Can (8 oz) tomato sauce
1    cup heavy cream
1/4    cup cilantro ( fresh, chopped )

• Melt butter in a large skillet. Saute garlic for 1 minute. 
• Season with 2 tsp cumin, paprika and 1 tsp salt. 
• Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. 
• Add grilled chicken, and simmer for 10 minutes.
• Serve over rice

 

Thai-Style Pork Salad

3/4 c unsweetened coconut milk
1/2 c fresh cilantro
1/3 c soy sauce
1/4 c lime juice
2 T grated fresh ginger
1 lb boneless pork loin, but into bite size pieces
1 T olive oil
1 c bias-sliced green beens
1 c shredded carrots
12 romaine lettuce leaves

• In a large mixing bowl, combine coconut milk, cilantro, soy sauce, lime juice & ginger. Add pork. Toss to coat.
• In a very large skillet heat oil over medium high heat. Add meat mixture. Cook 3 minutes. Add green beans. Cook & stir 3 minutes or until green beans are tender & pork is slightly pink. Add carrots just before serving. 
• Top lettuce leaves with pork mixture. Sprinkle with additional cilantro & serve with lime wedges. 
• Serves 4.