Korean•quick

Baked Curried Chicken Breasts

Easy baked curried chicken breast recipe.

Ingredients

Quantities are shown as originally provided.

1 kg chicken breast fillets ((2.2 pounds), or thigh fillets or tenderloins)
1/4 cup Korean curry powder ((mild flavor) or 1 Tbsp regular curry powder (I use Keen’s traditional curry powder))
1/4 cup rice wine ( or leftover dry white wine)
1 Tbsp minced ginger
1.5 to 2 tsp fine sea salt ((If you’re using a regular curry powder, you might add 2 tsp.))
20 cracks ground black peppers
1 cup greek yogurt
2 Tbsp lemon juice
2 Tbsp water
1 Tbsp honey
1 tsp curry powder ((Korean or regular))
1/4 tsp fine sea salt
A few cracks ground black peppers
green salad mix
cherry tomatoes
cucumbers
wholegrain wraps
wholegrain bread

1
Place the chicken in a large glass container. Add all the seasonings (from main ingredients) and gently rub them around the chicken to season. (I wear a food prep glove for this process.) Cover with the lid and refrigerate it for at least 4 hours (or overnight) to marinate.
2
Pre-heat an oven at 200 C / 392 F. Pre-heat an oven safe skillet over medium high heat. Add some cooking oil. Cook the chicken breast for 1 min on each side. (Cook shorter for tenderloins.) Transfer the skillet into the oven, cook the chicken until it’s fully cooked. (Takes about 15 to 18 mins for a large chicken breast fillet.) Remove the skillet from the oven.
3
(Cool down the chicken 5 to 10 mins, if serving it cold.) Slice the chicken per your preference – thinly slice, cube or pull apart.
4
Serve the chicken with your choice of salad mix and curried greek yogurt dressing. Alternatively, you can serve it in a healthy wrap.