Food Cart Curry Chicken
After an overnight marinade, this dinner goes together fast. Serve with rice and a simple salad.
Servings 4
Ingredients
Chicken and Marinade
- 1 pound boneless skinless chicken thighs
- 3 Tbsp olive oil plus more to cook the chicken
- 1 1/2 Tbsp lemon juice
- 1/4 tsp coriander seeds
- 2 cloves garlic, minced
- 1 Tbsp curry powder
- 1/4 tsp oregano
- 1/4 tsp paprika
- 1/2 tsp ground cumin
- 1 tsp salt
- black pepper
Yogurt Sauce
- 1/2 cup mayonnaise
- 1/2 cup yogurt
- 1 Tbsp white vinegar
- 1/2 tsp sugar
- salt and pepper to taste
Salad
- iceberg lettuce
- mild onion, sliced
- tomatoes, chopped
- salt and pepper to taste
Instructions
- Cut the chicken into bite-sized chunks. Grind the marinade ingredients together in a spice/coffee grinder or a blender. Put the chicken in a bag and pour in the marinade. Seal the bag and then squish the chicken and marinade together so the chicken is well coated. Refrigerate overnight (or at least 4 hours).
- If you're serving this with rice and salad, cook the rice and chop up lettuce, onions and tomatoes for a simple salad.
- Mix up the yogurt and mayonnaise sauce. Use some to dress the salad and serve the rest to pass at the table.
- Take the chicken from the bag and sprinkle with a bit more salt and pepper.
- Heat a large skillet with a few glugs of oil over medium-high heat. Cook the chicken until done, stirring often. This will take about 5 minutes.