Tandoori-Inspired Grilled Chicken 1.2

This is one of my quick-and-easy meals, using some of the staple ingredients that we tend to keep around the house. Curry paste is one that I realize most households don't carry; look for it (not the powder or the sauce) in the international foods section at your grocer. Add a dab of marmalade or chutney to the top of the chicken, and you've got a great main course.

I think you all will really like this recipe; the hot curry paste seasons the chicken exceptionally well, where the yogurt cools it a little and seals the juices into the chicken. The citrus juice slightly tenderizes the chicken and adds just a hint of its own flavor.

This is also one of the meals that I tend to make even if we're not having it, so that it can be packaged up as pre-made lunches. Either serve it with steamed rice and vegetables, or if you're feeling really adventuresome, with a couscous-based falafel (recipe forthcoming). If you're doing the falafel as a premade lunch, remember that it should be served cold or at room temperature, so try to package it separately.


Tandoori-Inspired Grilled Chicken 1.2

4 boneless, skinless chicken breasts, defrosted
3 T Hot Curry Paste
1 1/2 C Plain Yogurt (low-fat is fine, don't use fat-free)
1 T lemon or lime juice

Whisk together the curry paste, yogurt, and juice in a glass or plastic bowl with lid. Once it is well-mixed, add the chicken breasts, turning to coat well. Cover the chicken breasts and let them marinate in fridge, about one hour.

Preheat grill to 350 degrees Fahrenheit. Reduce heat under the chicken as much as possible (Since my grill has three separately-controlled heat panels, I leave the one on the right on high, cooking over the other two, which should be off). Lay chicken pieces on the grill, basting each with an additional tablespoon of marinade. Close grill and let cook for 10-12 minutes. Turn over and cook an additional 10-12 minutes.

Note that if you don't have a grill, or just don't want to bother with firing it up, that's not a problem. Preheat your oven to 375 degrees and bake the chicken in a baking dish for 30-40 minutes, until chicken is cooked and tender.

Serves four.