Instead of just sprinkling salt and pepper on your chicken to roast, add some curry for an awesome explosion of flavor.
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.
- 1 teaspoon olive oil
- 4 chicken breasts
- 2 teaspoons curry powder
- Salt and pepper to taste
- Heat oven to 450 degrees F. Heat the oil in a large oven-proof skillet over medium-high heat. In a small bowl, mix together the curry powder, salt and pepper. Dredge the chicken in the curry mixture and put in the pan skin side down. Cook until browned, about five to seven minutes.
- Flip the chicken and place the skillet in the oven. Roast until the chicken is cooked through, 20-25 minutes. Serve with warm, buttered naan.
Other Middle Eastern recipes
Middle Eastern lamb skewers