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.