Breadcrumbed curry chicken breasts: Difference between revisions
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We had half a pot of [[Greek yogurt]] going to waste in the [[Fridge|fridge]] so I thought of an idea to use it up. Although it looks dry without a [[Sauce|sauce]], the [[Chicken|chicken]] was so juicy that it was fine without. | |||
If you wanted to cook the [[Marinade|marinade]] to use as a [[Sauce|sauce]], make sure it is properly cooked as it has been in contact with raw [[Chicken|chicken]]. The best way would be to put it in a dish in the [[Oven|oven]] with the chicken. | |||
I use [[Cock Brand green curry paste]] - It's brilliant because it can be [[Frozen|frozen]] so it keeps forever. Even better, you can still [[Scoop|scoop]] out a tablespoon of paste while it is still frozen. | |||
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|DatePublished=17th February 2017 | |DatePublished=17th February 2017 | ||
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|TotalCalories = 693 | |TotalCalories = 693 | ||
|PortionCalories = 346 | |PortionCalories = 346 | ||
|Image = [[Image:Breadcrumbed curry chicken breasts recipe.jpg|alt=Electus]] | |Image = [[Image:Breadcrumbed curry chicken breasts recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Crunchy chicken/</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.7</span>/5 </span> | |||
<span class="reviewDesc">Can't believe how easy this is to make!</span> | |||
<span class="reviewAuthor"> [[User:Chef|Jerry, aka Chef]])</span></span> | |||
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[[Image:Breadcrumbed curry chicken breasts on a rack.jpg|thumb|300px|right|On a rack, ready to be baked]] | |||
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[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/breadcrumbs|#breadcrumbs]] [[Special:Search/breadcrumbedcurrychickenbreasts|#breadcrumbedcurrychickenbreasts]] [[Special:Search/chickenbreasts|#chickenbreasts]] [[Special:Search/greekyogurt|#greekyogurt]] [[Special:Search/currypaste|#currypaste]] [[Special:Search/chicken|#chicken]] [[Special:Search/marinade|#marinade]] [[Special:Search/yogurt|#yogurt]] [[Special:Search/sauce|#sauce]] [[Special:Search/frozen|#frozen]] [[Special:Search/panko|#panko]] | ||
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Latest revision as of 17:00, 24 December 2021
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 reviewCrunchy chicken/ 4.7/5 Can't believe how easy this is to make! |
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
- After 12 hours marinating, remove the chicken breasts and allow most of the marinade to drip off.
- Add the breadcrumbs to a bowl and press the chicken breasts into the breadcrumbs to coat really well.
- 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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