Grilled Curry In A Hurry Recipe

Ingredients

Chicken breasts

(boneless, skinless or bone-in, skin-on)

Patak’s Mild Curry Paste

(Other brands acceptable but Patak’s seems to be the most commonly available in stores, just make sure it’s an oil-based jarred curry paste, heat preference is personal)

Preparation

Liberally spread the curry paste on the chicken breasts. The thicker the paste, the spicier the flavor will be.

Once the breasts are covered with curry paste, grill as you would normally, being careful of flame-ups.

The paste forms a lovely crust which seals in juices while providing amazing Indian curry flavor. Once the chickens are cooked through, about 10 minutes (check with an instant read thermometer - temperature should be just below 170), serve with rice and/or pita bread (Indian Nan is even better) and your favorite Indian style veggies.