Chicken Marinated with Curry and Yogurt

This is a recipe for marinating chicken with curry and yogurt. After 2 to 3 days in the fridge, the chicken has already absorbed the spices from the marinade so it’s ready for use. You can simply stir-fry it, cook it in the microwave, or do whatever you want. Keeps in the freezer for up to 1 month.

Step: 1

Pat chicken dry with a paper towel. Cut into bite-sized pieces.

Step: 2

Combine yogurt, ketchup, honey, olive oil, curry powder, garlic, ginger, and salt in a bowl. Mix well. Pour mixture over chicken and coat well using your hands.

Step: 3

Divide chicken in half and place each portion in an airtight freezer bag. Close each bag and massage chicken gently by carefully squeezing the outside of the bag. Refrigerate for 2 to 3 days.

Step: 4

Heat oil in a skillet over medium-high heat. Add chicken to the hot pan and cook until no longer pink in the center and juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Per Serving: 326 calories; protein 24.1g; carbohydrates 20.1g; fat 16.8g; cholesterol 75.7mg; sodium 873mg.

The most clear way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick more different. If you’re making pasta, go for a simple vegetable . Making steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a best idea to also make a rice salad.

This also can apply to cooking method . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can make a dish do more often .