I know this is my second chicken recipe in a row, but I had some chicken breasts left over and I didn't want them to go to waste. But this time I'm not going Asian. I decided to go Middle Eastern instead. See, there's no soy sauce or ginger in this dinner recipe. As a matter of fact, there's really only one ingredient that takes this dish to a whole other country: curry powder.
I'm a huge fan of curry powder. I try to add it to as many things as I can... when appropriate of course. I mean, who wants curry in their chocolate... wait a minute. I'm getting off track. The point is, curry powder on chicken is wonderful. The sweet-spiciness is a flavor unlike any other, and depending on how much you add, it can give just the right punch to an otherwise plain protein. Add some warm garlic naan and you've got a meal straight out of the Middle East.
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