- Work has picked up and I’ve been getting home later, 8pm is no time to start cooking dinner.
- Gary’s home now, so I’ve been leaving the cooking up to him. I rather enjoy coming home with dinner ready for me.
- I’ve been in a cooking and baking rut, and have no new ideas of what to cook; although I keep flagging recipes to make.
- My baking itch is pretty much dormant right now.
The original recipe called for chicken tenders, but any part of the chicken will do. We used a chicken breast for this and pounded it with a meat mallet to tenderize. He also used half the amount of curry powder stated, but I recommend using the full amount (as written below) because it could have used that extra kick. Martin Yan heats the remaining marinade to pour over the chicken, but I didn’t have any excess left.
Grilled Curry Chicken Tenders
adapted from: Martin Yan Quick and Easy
2 TBSP soy sauce
2 TBSP fresh lemon juice
2 TBSP curry powder
1 TBSP packed brown sugar
1 TBSP vegetable oil
1/2 tsp ground cumin
1/4 tsp Chinese five spice powder
1 lb chicken breast
In a bowl, combine all the ingredients except chicken. Set aside.
Lay a piece of plastic wrap on a cutting board. Place chicken on top and cover with another piece of plastic wrap. Pound with a meat mallet with the flat side. Remove plastic wrap. Cut into 1 inch wide strips against the grain at an angle. Add chicken into the marinade, mixing well to coat evenly. Let stand for 10 minutes.
Meanwhile, heat up the grill (foreman, grill pan, etc). Place chicken on the George Foreman grill, cook for 2-3 minutes or until chicken is no longer pink in the center.
If you do have reserved marinade left over, you can heat it up in a saucepan over medium high heat and bring to a simmer. Pour the sauce over the chicken before serving.