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Curry marinated chicken breast, cooked and placed on a metal sheetpan.

Curry Marinated Chicken Breasts

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5 from 1 vote
Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 4 hours
Yield 5 servings
Category Lunch/Dinner
Cuisine American/Indian
Author Lauren Grant

Description

These curry chicken breasts can be served over rice, noodles, or a brothy noodle soup. Or make the recipe as-written and turn them into a delicious salad that can be stuffed into pitas, rolled into a wrap or served over rice.

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Ingredients

  • 2 pounds boneless skinless chicken breast (4 total breasts)
  • ½ cup mayonnaise
  • 2 tablespoon + ½ teaspoon curry powder, divided
  • Kosher salt
  • 3 scallions, white and light green parts minced, dark green parts sliced
  • 1 tablespoon butter
  • ½ cup chopped cilantro
  • ⅓ cup golden raisins
  • 2 teaspoons rice vinegar
  • For serving: large wraps or pitas, Greek yogurt, spinach

Instructions

  • Cut 4 chicken breasts in half crosswise to create two halves, one that’s naturally thicker and one that’s naturally thinner.
  • Slice thicker halves in half horizontally to create two thinner halves. Place chicken pieces in an even layer on cutting board, cover with plastic wrap, and, using a rolling pin, pound out into an even ½-inch thickness.
  • On a separate cutting board, mince white and light green parts of 3 scallions and add to a large bowl. Thinly slice dark green parts and set aside.
  • To bowl with scallion whites, add ½ cup mayonnaise, 1 tablespoon curry powder and 1 teaspoon kosher salt. Add chicken pieces, toss to coat evenly, then cover with plastic wrap and transfer to the fridge to marinate for 4–24 hours.
  • Preheat a large stainless steel skillet over medium-low for 2 minutes. Add ½ tablespoon butter to skillet; swirl to coat then add 3–5 chicken pieces in a single layer (avoid crowding the pan—you’ll need to cook the chicken in batches). Cook chicken, without moving, for about 3½ minutes, flip and cook another 3½ minutes. Continue cooking, and flipping every 1½ minutes, until internal temperature reaches 165ºF (73ºC), about 3 more minutes total.
  • Transfer chicken to a plate or bowl and repeat cooking process, in batches, with remaining chicken and butter.
  • Once cool enough to handle, slice chicken into ¼-inch thick pieces and add to a large bowl with reserved scallion greens, ½ cup cilantro, ⅓ cup raisins, 2 tablespoons rice vinegar and remaining ½ teaspoon curry powder; drizzle any drippings from skillet over chicken. Toss to combine then season to taste with salt. Serve as desired.

Equipment

Stainless steel skillet

Notes

Store leftover chicken in an airtight container in the fridge for up to 4 days.

Nutrition

Serving: 1/5 recipeCalories: 431kcalCarbohydrates: 12gProtein: 40gFat: 25gSaturated Fat: 5gSodium: 377mgFiber: 3gSugar: 6g
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