CHICKEN MARINATED WITH CURRY AND YOGURT
This is a recipe for marinating chicken with curry and yogurt. After 2 to 3 days in the fridge, the chicken has already absorbed the spices from the marinade so it's ready for use. You can simply stir-fry it, cook it in the microwave, or do whatever you want. Keeps in the freezer for up to 1 month.
Provided by Pearl Ishizaki
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time P2DT25m
Yield 2
Number Of Ingredients 9
Steps:
- Pat chicken dry with a paper towel. Cut into bite-sized pieces.
- Combine yogurt, ketchup, honey, olive oil, curry powder, garlic, ginger, and salt in a bowl. Mix well. Pour mixture over chicken and coat well using your hands.
- Divide chicken in half and place each portion in an airtight freezer bag. Close each bag and massage chicken gently by carefully squeezing the outside of the bag. Refrigerate for 2 to 3 days.
- Heat oil in a skillet over medium-high heat. Add chicken to the hot pan and cook until no longer pink in the center and juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 326.3 calories, Carbohydrate 20.1 g, Cholesterol 75.7 mg, Fat 16.8 g, Fiber 0.8 g, Protein 24.1 g, SaturatedFat 4.7 g, Sodium 873 mg, Sugar 18 g
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