My Korean KitchenBaked Curried Chicken Breasts
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Ingredients
Serves 6- 1 Tbsp minced ginger
- 2 Tbsp lemon juice
- cherry tomatoes
- cucumbers
- 1 kg chicken breast fillets ((2.2 pounds), or thigh fillets or tenderloins)
- 1 cup greek yogurt
- 1 Tbsp honey
- 2 Tbsp water
- 1 tsp curry powder ((Korean or regular))
- 1.5 to 2 tsp fine sea salt ((If you’re using a regular curry powder, you might add 2 tsp.))
- 1/4 cup Korean curry powder ((mild flavor) or 1 Tbsp regular curry powder (I use Keen’s traditional curry powder))
- 1/4 cup rice wine ( or leftover dry white wine)
- 1/4 tsp fine sea salt
- 20 cracks ground black peppers
- wholegrain bread
- green salad mix
- wholegrain wraps
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Steps
- Step 1
Place the chicken in a large glass container. Add all the seasonings (from main ingredients) and gently rub them around the chicken to season. (I wear a food prep glove for this process.) Cover with the lid and refrigerate it for at least 4 hours (or overnight) to marinate.
- Step 2
Pre-heat an oven at 200 C / 392 F. Pre-heat an oven safe skillet over medium high heat. Add some cooking oil. Cook the chicken breast for 1 min on each side. (Cook shorter for tenderloins.) Transfer the skillet into the oven, cook the chicken until it’s fully cooked. (Takes about 15 to 18 mins for a large chicken breast fillet.) Remove the skillet from the oven.
- Step 3
(Cool down the chicken 5 to 10 mins, if serving it cold.) Slice the chicken per your preference – thinly slice, cube or pull apart.
- Step 4
Serve the chicken with your choice of salad mix and curried greek yogurt dressing. Alternatively, you can serve it in a healthy wrap.
Interactive, hands-free timers are available in the Supper app.
Place the chicken in a large glass container. Add all the seasonings (from main ingredients) and gently rub them around the chicken to season. (I wear a food prep glove for this process.) Cover with the lid and refrigerate it for at least 4 hours (or overnight) to marinate.
Source: My Korean Kitchen
