The yogurt-based marinade is the secret to these juicy and tender chicken breasts. I like to serve with extra red curry paste that has been heated, and placed in a separate dish. Serve as an entrée with vegetables or cut the chicken into smaller pieces and serve as appetizers like my co-worker friend used to do. This recipe is easily doubled if serving a crowd.
Indian-Style Broiled Chicken Recipe
1 cup plain yogurt
2 or 3 large cloves garlic, finely minced
1 tablespoon grated gingerroot, if no grater, mince very fine, then smash with flat wide knife
1 tablespoon paprika
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
4 skinless split chicken breasts, equaling 2 to 3 pounds
1 small jar of red curry paste*
Make a yogurt marinade by mixing all ingredients, except chicken and red curry paste.
Place cut chicken pieces in a dish, cover with marinade and refrigerate overnight or at least 10 to 12 hours for maximum flavor. If serving as an appetizer cut chicken into smaller pieces before putting into marinade.
Pre-heat oven broiler for 15 minutes or so. Before placing chicken on broiler, spray it with cooking spray to keep chicken from sticking to rack.
Place marinated chicken on broiler rack and broil 7 to 15 minutes, depending on thickness of each chicken piece. Broil until juices run clear when pierced.
This is good served hot or room temperature.
A serving suggestion: brown rice, steamed broccoli and whole kernel corn or mixed vegetables and egg noodles. Icey cold sweet tea hits the spot with this chicken. If serving wine, try something fruity rather than dry.
*Cut chicken into smaller pieces before broiling if serving as an appetizer. Serve with torn pieces of Roti bread.
*I use Roland brand red curry paste, it is wonderful for so many dishes. This brand comes in a small 6 ounce jar. If using with the above recipe, use 1/2 jar red curry paste, add the same amount of plain yogurt, mix together and heat until warm. Serve on the side.
Make clean up easier by placing aluminum foil under the broiler rack.