Korean Curried Chicken Breasts

Korean Curried Chicken Breasts: Submitted by: Vickie | Date Added: 10 Feb 2018 Ingredients:

2 pounds chicken breast fillets (or thigh fillets or tenderloins)
1/4 cup Korean curry powder (mild flavor) or 1 Tbsp regular curry powder
1/4 cup rice wine or leftover dry white wine
1 Tbsp minced ginger
1.5 tsp to 2 tsp fine sea salt (If you’re using a regular curry powder, you might add 2 tsp.)
20 cracks fresh ground black peppers

CURRIED GREEK YOGURT DRESSING (MIX THESE WELL in a separate container)

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 fresh ground black peppers

OPTIONAL (TO SERVE) as salad or wrap:

green salad mix
cherry tomatoes
cucumbers
wholegrain wraps, bread or pita halves

Cooking Instructions:

1. Place the chicken in a large glass container,or baggie. Add all the seasonings (from main ingredients) and gently rub them around the chicken to season. Cover or seal with and refrigerate at least 4 hours or overnight.

2. Pre-heat an oven at 400F. 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 5-10 minutes. Slice, drizzle with curried yogurt dressing and serve over salad or in a wrap.