Marinated Curry Chicken Breast Recipe
(2) Grilled skewers of marinated curry chicken breast over a bed of basmati rice. Served with a side salad or French fries.
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Ingredients
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Marinade
Rice
Salad (optional)
Method
Marinade Preparation
- 1
Prepare the Marinade
In a large mixing bowl, combine Greek yogurt, curry powder, minced garlic, grated ginger, lemon juice, salt, black pepper, and olive oil. Mix until well combined.
- 2
Marinate the Chicken
Cut the chicken breast into bite-sized cubes and add them to the marinade. Ensure all pieces are coated well. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
Cooking Rice
- 3
Cook the Basmati Rice
In a medium saucepan, combine 1 cup of basmati rice, 2 cups of water, and 1 tsp of salt. Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes.
Grilling Chicken
- 4
Prepare the Grill
Preheat your grill to medium-high heat. If using skewers, soak wooden skewers in water for at least 30 minutes to prevent burning.
- 5
Salad Preparation (optional)
- 6
Make the Salad
In a large bowl, toss together mixed greens, cherry tomatoes, sliced cucumber, olive oil, balsamic vinegar, and season with salt and black pepper to taste. Serve alongside the chicken and rice.