There are not many recipes I make over and over again but this chicken is something I make at least once a week. Why? It is super tasty and super easy. People love it! I have made this for numerous people now and it has always been a hit. It is a little dry for me but the mega flavour makes up for it.
I put about a cup of yogurt in a bowl, add at least a tbsp of curry paste and stir, then add the chicken:
Refrigerate and marinate for a few hours. The yogurt naturally tenderizes the chicken and the curry paste flavours it at the same time.
It is very important to remember to season the chicken with salt and pepper on both sides before cooking. When it comes to cooking, yes, it is messy. You should see how mess it gets with my cast iron grill! So I used my grill press which successfully cooked the chicken and contained the splatter. You could remove a lot of the marinade if you do not like mess but I do not mind cleaning up if it means there is more flavour.
You could also cook the chicken in a frying pan, either way, you want a nice high heat and the cooking times will vary depending on the size of the chicken breasts. These ones were small but I put them in the press for 10 minutes. If I was frying them I would do so for 5 minutes on each side which is a little long for small pieces but I am very safety conscious.
I like to serve this dish with with either mashed potatoes or a rice pilaf made with chicken stock, dried cranberries and toasted almonds. Throw in some steamed vegetables and a slice of homemade bread and you have a feast! Easy, yummy and fast, this is definitely a back to basics classic for me. It is one of the easiest ways to bring a smile to my husband’s face as he digs into one of his favourite dinners.
Jamie Ridler says
Okay, this is so weird because Justin and I were just saying how much we wanted to make this for dinner this week! And now we can, with your guidance! Thanks, Suzie. I can’t wait!
i have been wanting to try making something curry, as i havent ever tried before. i was so unsure of what to do, and then you post this! yay! i will definitely be trying this. i have been so sick of the usual chicken recipes i have. perfect timing or what?! thanks suzie 🙂
Debra She Who Seeks says
Oooo, this looks good! Have you ever tried baking the chicken in the oven? Would be less messy than grilling or frying, but perhaps drier?
Looks amazing! My hubby saw the pictures and there was a big MMMM!
I thought of a foodie tip that might help with the dryness of the chicken. Have you ever tried soaking the chicken in a brine? It’s basically submerging your chicken in a mixture of water, salt and sugar for a few hours (in the refrigerator) before cooking it. A friend of mine gave me this tip and it really helps keep the meat juicy, works especially well on BBQ/grilling. Lots of brine recipes online. Your recipe looks simple and really delicious.
Genie Sea says
Yum! Also, try some cardamom in the pilaf. It goes great with curry 🙂
Great recipe Suzie, I use Patak’s curry pastes all the time, they are excellent.
Hmmm, I might try experimenting with pork or even tofu strips with this (I don’t eat chicken). Looks delish.
Mmm – I like genie’s idea of including cardamom – am loving adding that to various things right now!
This would be a nice way to do my *standard* oven baked chicken n rice – I bring water (twice as much as the rice) to a boil while preping the chicken, & saute the rice (brown! & sometimes a mix with red & etc or wild rice) in a bit of coconut oil till it’s opaque, then put it in a 9×13 glass baking dish, & pour the water over. (adding in fav. seasonings – the cranberries etc sound great!!) & put the chicken pieces on top of that.
Bake (325?? it’s been awhile!!) for ~ an hour.
The chicken juices soak into the rice, & if you use free range chicken, all the better!! I’d prob. stir the curry paste into thick coconut milk, for a more traditional curry taste – & to add the bennies of coconut!! (& add coconut flakes to the rice – maybe a bit more coconut milk there as well)