Roasted Beet & Jicama Coconut Curry Slaw

12 10 2011

Here’s an amazing side dish to spice up any tailgating party. Give new life to those sliders and dogs with a spicy and bold slaw with roasted beets, jicama and carrots seasoned with coconut milk, curry, honey and a tang of vinegar.


Grilled Curry Chicken and Yogurt Sauce

14 09 2010

Topped with a little roasted tomato coulis as well

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Here is a simple little twist on grilled chicken. Serve with a side of hummus or mixed vegetables for a light, spicy good change up from the usual grilled bird.

  • 4 chicken breasts
  • Flat breads
  • Marinade
    • 1 Tbs curry powder
    • ¼ cup white wine
    • 1 tsp olive oil
    • 1 Tbs balsamic vinegar
    • 1 tsp honey
    • Juice of 1 lime
  • Vegetable topping
    • 1 roasted red pepper
    • ¼  bulb grilled fennel bulb
    • 1 small sweet onion
    • 1 medium tomato
  • Yogurt topping
    • 3 Tbs Greek yogurt
    • 1 Tbs curry paste
    • 1 tsp hot sauce (if desired, may also add more)
    • ¼ cup chopped cilantro
    • Juice of 1 lemon

Mix the marinade and let the chicken breasts rest in the liquid for several hours to overnight. Remove and season the breasts with salt and pepper. Grill until done. Roast the red pepper then place in a bag for several minutes. Remove the skin and chop. Chop the grilled fennel, tomato and onion. Mix the yogurt ingredients together.  While the chicken breasts rest, grill the flatbread. Slice the breasts on a bias and scatter on the flatbread. Top with vegetable mixture then sauce.