Did you know that before I quit smoking I hated spicy foods? My palate would only tolerate bland, boring and tasteless. I didn’t know that at the time, of course, but when I discovered how amazing spicy, flavourful foods were with my new and improved taste buds, there was no looking back!
Curry is one of those spices I could eat all.the.time. I used to be afraid of it and now it’s almost ridiculous how much I love it.
With this dish, I thought I’d compliment the spiciness with the freshness of fresh dill and add in a little creaminess with Greek yogurt. The combination was a winner. I paired it with some basmati rice, while the Mister had his with my homemade tater tots, which if you haven’t tried ,by the way, you are missing out. Big time.
To make this a gluten free dish I used almond flour instead of all purpose, but feel free to use whatever flour you prefer. I combined the almond flour with the butter, sea salt and fresh pepper in a small saucepan and melted them together.
Add in the milk of your choice and bring it to a boil.
Finally, stir in the yogurt, the fresh dill and my beloved spicy curry and cumin. Everything is married together and feeling friendly. 😉
What really makes this dish is the dill. I happened to have fresh on hand but dried dill weed would work also. Just don’t leave it out. It’s the wow factor for this chicken.
The chicken breasts I used were pretty large so, I butterflied them. This stretched the portion size out to four, giving me leftovers. I literally live for leftovers. 🙂 Is that sad? Hell, no! I’m a food blogger.
Have a great weekend everyone!
- 2 tbsp butter
- 2 tbsp almond flour
- sea salt & fresh pepper to taste
- 3/4 cup almond milk
- 1/4 cup Greek yogurt
- 2 tbsp fresh dill chopped
- 2 tsp curry powder
- 2 tsp cumin
- 2 large chicken breasts butterflied
- Preheat oven to 375 and grease a 9x13 baking dish. Rinse and pat dry butterflied chicken breasts, season with sea salt and pepper. Place them in the baking dish and set aside
- In a saucepan over medium heat, melt the butter. Add the almond flour, sea salt and pepper; stir until smooth. Gradually add milk and bring to a boil. While stirring, boil for 2 minutes. Remove from the heat. Add the yogurt, dill, curry and cumin; stir until smooth
- Pour sauce over chicken. Bake, uncovered for 50-60 minutes or until meat juices run clear.