Grilled Chicken Curry

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Cooking and baking are both fun, therapeutic and may be a career for you! Baking and Pastry Arts Academy offers express baking classes, we test recipes for your product research and development, our baking clinic that offers customized cooking and baking tutorials to enthusiasts. Teaching you recipes you wish to learn combined in a class.

Cooking and baking is fun, therapeutic and may be a career for you. Food may be a hobby but a venture as well. So turn your passion to something

worthwhile. Always practice something and master it. As we always say that for every challenge you encounter in cooking is fool-proof formula or recipe

or as in life reaps success.

Grilled Chicken Curry is one dish that is interesting to learn. Utililizing fresh curry leaves is  authentic. You may use powdered or curry paste too. 

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I have a great

friend from India back in college that shared me beautiful stories on how spices like curry is obtained. I could still remember her boiled egg curry dish.

Curry is a combination of several sun dired ground spices that is used to make authentic indian dishes just like chicken curry. One thing that we should remember in

 making chicken curry is to use yogurt or any cultured dairy liquid to tenderize the chicken or protein you wish to use such as beef, pork, veal , etc.Meats are given

time to marinate in the curried cultured milk mixture with flavourings and this time is grilled before it is cook until tender in the stew. Fish and seafoods

are delicate  so these are lastly added when your curry stew has reduced, then sea proteins then are perfect to add so it will not overcook and become flaky, dry and tough.

You will need:

1/2 kg or 500g chicken, portioned 

1/4 cup  fresh curry leaves, chopped

2 Tablespoons fresh curry leaves, chopped to add last when simmering the stew

juice from 1 lime fruit

salt to taste

black pepper to taste

sugar to taste

1/2 cup onions, chopped

1 1/2 Tablespoon garlic, minced

1/2 cup cultured dairy ( plain yogurt, buttermilk, plain yogurt drink)

1 Tablespoon vegetable oil

Grill -greased with very little vegetable oil

Chicken is washed thoroughly with water, drained and pat dry with paper towel. Massage seasonings like salt, pepper, lime juice, onions, garlic,curry leaves and buttermilk ( used in this video).

Marinate for and hour, covered and placed in the fridge ( raw food should be placed in the bottom of the refrigerator to avoid contamination of Salmonella bacteria).

 Heat up your grill, brush with a little oil. 

Grill marinated chicken skin side down and just develop very light grill mark. Charring the chicken gives the dish a smokey finish. 

After so that you have grilled all proteins,  heat up a pot with very little oil, add in grilled  chicken. Cover and let it simmer until flavors are rendered from it, it then becomes soupy and simmer further until soup is reduced and becomes a stew and finally chicken should be for tender. You may add bell peppers,cubed potatoes and carrots and serve over steamed rice. This dish is lighter than the usual  deep mustard yellow colored dish since it uses fresh curry leaves.Happy eating!Learn something new everyday and then practiceover and over until you master a recipe.

BAKING CLASSES HERE
FACEBOOK HERE

WEBSITE HERE

YOUTUBE CHANNEL SUBSCRIBE HERE

LAST WEEK'S BAKING VIDEO HERE