Breadcrumbed curry chicken breasts

This recipe requires preparation in advance!

We had half a pot of Greek yogurt going to waste in the fridge so I thought of an idea to use it up. Although it looks dry without a sauce, the chicken was so juicy that it was fine without.

If you wanted to cook the marinade to use as a sauce, make sure it is properly cooked as it has been in contact with raw chicken. The best way would be to put it in a dish in the oven with the chicken.

I use Cock Brand green curry paste - It's brilliant because it can be frozen so it keeps forever. Even better, you can still scoop out a tablespoon of paste while it is still frozen.

Breadcrumbed curry chicken breasts

Servings:	Serves 2
Calories per serving:	346
Ready in:	12 hours, 35 minutes
Prep. time:	12 hours
Cook time:	35 minutes
Difficulty:
Recipe author:	Chef
First published:	17th February 2017

Best recipe review Crunchy chicken/ 4.7/5 Can't believe how easy this is to make! Jerry, aka Chef)

On a rack, ready to be baked

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 250g Greek yogurt
• 1 heaped tablespoon curry paste
• 2 chicken breasts
• 8 tablespoons of Panko breadcrumbs

Mise en place

• Add the yogurt to a Lock and Lock box, stir in the curry paste and mix well add the chicken breasts and marinate for 12 hours or more.
• Shake to box every few hours if you have the chance.
• Preheat your oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]

Method

1. After 12 hours marinating, remove the chicken breasts and allow most of the marinade to drip off.
2. Add the breadcrumbs to a bowl and press the chicken breasts into the breadcrumbs to coat really well.
3. Bake on a grill tray in the middle of the oven [ 180° C (350° F - gas 4) ] for 30 to 35 minutes or until the breadcrumbs are golden brown.

Serving suggestions

Serve with rice, peas and sweetcorn.

Chef's notes

Any yogurt would do, we just happened to have Greek yogurt in the fridge.

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