Juicy Curry Chicken Breasts (Marinated in Mayo, Not Yogurt!)
Description
Once you've cooked the curry chicken breasts, you can serve it however you like. I've included the instructions and ingredients for turning this into a delicious chicken salad recipe that I like to serve in pitas or over a bed of lettuce.
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Ingredients
Marinated Chicken
- 2 pounds boneless skinless chicken breast (4 total breasts)
- 3 scallions, white and light green parts minced, dark green parts sliced
- ½ cup mayonnaise
- 2 tablespoon + ½ teaspoon curry powder, divided
- Kosher salt
- 1 tablespoon butter
Chicken Salad
- ½ cup chopped cilantro
- ⅓ cup golden raisins
- 2 teaspoons rice vinegar
- For serving: large wraps or pitas, Greek yogurt, spinach
Instructions
Marinated Chicken
- 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.
Chicken Salad
- 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
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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