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Curry yogurt chicken pickles (5 ingredients)

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This simple curry-yogurt-chicken-cucumber softens the chicken and fills it with a delicious Indian curry taste. A delicious recipe, served with potatoes, cauliflower rice naan bread.

Simple is usually the top when it comes to chicken marinades! Like my favorite Coriander lemon and Honey garlic Chicken marinades are simple to prepare, this curry yogurt cucumber and propose great flavors.

Sliced ​​chicken marinated in yoghurt curry cucumber

This yogurt-curry-chicken marinade is not spicy at all, it is spicy with a delicious mix of curry powder flavors and yogurt and lemon juice. Fits perfectly together Coconut rice (or Coconut cauliflower rice) grilled broccolior fried naan bread.

It is versatile and can be cooked on the grill, in the oven or even in the deep fryer!

♡ Causes of the Curry-Yogurt-Chicken Marinade

  • You need five simple ingredients
  • Food preparation friendly
  • gives such simple content a lot of flavor

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Necessary ingredients for curry-yoghurt-cucumber

Simple ingredients for great taste

Yogurt is an excellent base for this marinade and serves two purposes: spreading spice flavors and softening the chicken. Because yogurt is acidic, it helps break down structural proteins in the chicken breast and absorb more fluid.

In addition to yogurt, we add curry to increase the depth and size of the flavor, lime water for a particularly pungent taste, brown sugar to balance the acidity, and salt to develop all the flavors.

The top yogurt

You can use any plain yogurt for this recipe. Stay away from flavored yogurts as they add sugar and other flavors that don't mix with the curry flavor.

We have used all types of yogurt, from light / fat free to Greek, and all yogurts work well to soften the chicken. Since it helps the spices stick to the surface of the chicken and not escape after it is taken out of the bag, I prefer a thicker yogurt if available.

Get creative with curry

This recipe was tested with light curry powder that is in the spice corridor of my market. This is a mix of different spices, including turmeric, cumin, coriander, and more.

You can add your own spin to this recipe with different curry powders:

  • Use medium or hot curry powder to add a small spice to your chicken
  • Try Madra's curry powder for a sweet / warm note
  • Try a Jamaican curry powder for allspice tips
  • Try Ras El Hanout for a Moroccan variant (attention – this can be pretty spicy!)

Yogurt-curry-chicken marinade in a bag

How to marinate your chicken

The top way to completely cover the rabbit with marinade is to use a sachet. Newly prepared containers or bowls for preparing food have the same surface coating.

Over the years, plastic bags have been discarded in favor of reusable silicone bags. Here are my favorites:

* Even after freezing this yoghurt-curry-chicken marinade, the staple bag was washed clean and there were no stains with the marinade!

Allow at least 2 hours

My research has shown me that yogurt can have an impressive effect on chicken in just 15 minutes. However, I recommend marinating it for at least 2 hours to obtain the full taste effect.

On the other hand, I don't recommend marinating the chicken breast for more than 24 hours, as cucumber ingredients can sometimes thicken the texture of the chicken.

A note on freezing

After freezing, yogurt retains its creamy consistency and is divided into small scales. However, yogurt still does a great job of softening the chicken and infusing the marinade flavors, so let's just scratch the scales and enjoy.

Coconut yogurt ice cream / thawing is large and can serve as a substitute for milk yogurt, but I haven't tested this yet.

Works with other proteins

This pickled yoghurt curry chicken is also ideal for other proteins. If you write for a kilo of chicken breast, you can use this marinade for:

  • Boneless chicken legs – marinade time 2-24 hours
  • Shrimp or fish – 30 minutes of marinating time
  • Pork fillet – at least 24 hours to marinate
  • Squeeze the tofu first and then marinate for 2-24 hours

Sliced ​​curry yogurt chicken on cutting board

Eat chicken

This recipe is written for oven cooking, but you can cook it by any number or method:

  • oven– Open in a baking dish at 425 ° F for 25 minutes, cook halfway
  • grill– I recommend that you beat the chicken just before marinating to make sure it is cooked properly. Look mine great grilled chicken breast recipe for all details.
  • panHere is a good tutorial
  • Air fryer– I recommend hammering the chicken before marinating again. We cook 4 minutes + 2 minutes (by turning half). All details here.

For the crushed chicken, I make sure that it bakes up to 155 ° F before resting (cooking with dishes helps it reach 165 ° F). Bake up to 165 ° F for unspoiled chicken. Always let the chicken rest for at least 5 minutes before slicing.

That is my favourite Digital thermometer!

More delicious chicken marinade

Curry yogurt chicken pickles

Course: native language

Local cuisine: In the

Keyword: Chicken, freezer, gluten-free, pickled

Calories: 117kcal

Author: Denise

Servings: 4th

This simple curry-yogurt-chicken-cucumber softens the chicken and fills it with a delicious Indian curry taste. A delicious recipe, served with potatoes, cauliflower rice naan bread.

Preparation time10th min

cooking time25th min

delivery time2nd Hours

total time2nd Hours 35 min

  • 1/4 Cup Natural yoghurt (See notes)
  • 2nd teaspoon Lime juice
  • 1/4 teaspoon salt
  • 2nd teaspoon light curry powder (See notes)
  • 1 teaspoon Brown sugar
  • 1 1 pound = 0.45 kg Chicken breast without bones and without skin (about 2 breasts)
  • Combine yogurt, lemon juice, salt, curry powder, and brown sugar in a plastic or reusable silicone bag. Crush the bag until all ingredients are mixed evenly. Add the chicken breast and fold under the marinade.

  • Leave the chicken in the refrigerator for 2-24 hours.

  • Heat the oven to 425 ° F. Cook the chicken in a shallow baking dish for 10 minutes, turn it over, and then cook for another 12-17 minutes or cook until the inside temperature reaches 165 ° F.

  • Cook for a total of 20 minutes for 5-7 ounces of chicken breast. Cook for 10 ounces and larger chicken breasts for at least 25 minutes.

  • Let the chicken rest at room temperature for 5-10 minutes before slicing.

* Any simple (unsweetened) yogurt can be used in this recipe. If available, I recommend a thicker one (like Greek yogurt).
** As written, this is not a spicy chicken marinade. You can swap the light curry powder for a spicy powder or add 1/4 teaspoon of red pepper to the marinade to increase the seasoning.
storage
Pickled chicken can be mixed 3 days before adding.
Cooked chicken can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Alternative cooking methods:

  • grill– I recommend that you beat the chicken just before marinating to make sure it is cooked properly. Cook on high heat for 2 minutes on each side until the internal temperature reaches 155 ° F
  • pan– Cook in a coated pan for 5-7 minutes in olive oil on each side over medium heat
  • Air fryer– I recommend beating the chicken before marinating. Bake at 390 ° F for 4 minutes + 2 minutes (by turning half) at 200 ° C.

Marinating time for other proteins:

  • Boneless chicken legs – marinade time 2-24 hours
  • Shrimp or fish – 30 minutes of marinating time
  • Pork fillet – at least 24 hours to marinate
  • Squeeze the tofu first and then marinate for 2-24 hours

Servings: 1/ 2 chicken breasts (3.5 oz) | Calories: 117kcal | Carbohydrates: 3rdG | Protein: 22G | Fat: 1G | Cholesterol: 65mg | Sodium: 53mg | Life: 1G | Sugar: 3rdG

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