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Curried Chicken on the Grill (with Cilantro Chutney)

(This is another recipe from my recipe archives that I’m updating and adding a photo. This photo was from the Utah Food Bloggers Dinner the weekend before last, and the chicken was a big hit. The recipe below was first published in the summer of 2005.)

Cilantro (also called coriander leaf) is a leaf herb that people are never neutral about. Either you love it, or you think it tastes like soap. Personally I love it, and I still remember the first time I tasted cilantro chutney at a little Indian restaurant in Salt Lake City. I thought it tasted heavenly. I recently picked up some cilantro chutney at Trader Joe’s while visiting California, and I decided to create a recipe for something that would be good to eat with it. This recipe turned out great with the chutney, but if you’re not a cilantro fan, just leave it out and the chicken will still be delicious.

(Click for step-by-step photos of how to make juicy and perfect grilled chicken breasts.)

Curried Chicken on the Grill (with Cilantro Chutney)
(Makes 6-8 servings, recipe created by Kalyn)

6-8 boneless, skinless chicken breasts

1/4 cup olive oil

1/4 cup fresh lemon juice
2 T mayo or plain yogurt (see note)
1 T garlic powder or fresh garlic puree
1 tsp. poultry seasoning
1 T Madras curry powder (Sun Brand Recommended)
2 tsp. sweet curry powder
1 T. dried cilantro or 2 T fresh cilantro, finely minced (optional)
cilantro chutney for serving (optional)

Trim all visible fat and tendons from chicken breasts, then make small slits going crosswise down each chicken breast about 1/2 inch apart, being careful not to cut through. (This helps the marinade to penetrate.) Put chicken in single layer in Ziploc bag.

Mix marinade ingredients and pour marinade over chicken, then seal bag and marinate for 4-12 hours in the refrigerator. You can turn it over a few times if you’re home but it’s not essential.

To cook, preheat grill to medium high and spray with nonstick spray. Grill chicken about 15-20 minutes, or until each piece is slightly browned and feels firm but not hard to the touch. Serve hot, with cilantro chutney if desired.

This chicken could also be cooked in a stove-top grill pan with ridges or a George Foreman Grill with good results.

South Beach Suggestions:
In Indian cooking it is traditional to marinate chicken in plain yogurt, but I don’t usually have it on hand so I used mayo. The mayo does keep the chicken very moist, and mayo is made with soybean oil, which is a “good” fat for the South Beach Diet.
This is a perfect recipe for any phase of The South Beach Diet, and would be great with Slow Roasted Asparagus or Roasted Broccoli with Garlic. For phase two or three you could add a side dish like Indian Spiced Lentils, Lake Powell Spicy Rice, or Brown and Wild Rice with Pine Nuts and Thyme.

About Ingredients:
Sun brand Madras curry powder comes in a tin, and it’s inexpensive and available in most grocery stores. Madras curry powder is hot, so if you don’t have it you could add a little cayenne pepper to whatever curry powder you have and it would be fine.

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10 comments on “Curried Chicken on the Grill (with Cilantro Chutney)”

  1. Oh my gosh, this recipe is amazing. Thank you so much. I have never eaten a more juicy piece of chicken and the combination of all the ingredients just burst in your mouth. I actually made a curry dip to go with it, it just made everything come together perfectly. Thank you!!!!!

  2. That chicken looks divine. And I’m one that uses dried cilantro–I always keep a jarful handy. I know fresh is definitely better, but I seldom have fresh, and feel wasteful when I buy a bunch and only use part of it. Anyway–gotta copy that chicken recipe!

  3. ejm – The dried cilantro will add some cilantro flavor to a marinade like this where there are other wet ingredients, but it’s certainly not a substitute for fresh cilantro.

  4. i’m still telling people about the dinner and dessert. and it’s safe to say there are alot of jealous people around me 🙂 that chicken was SO good!

  5. Yummie, is there anything left, got hungry…;.-)

  6. From what I understand, yoghurt and buttermilk have enzymes in them that help to tenderize chicken. For people who are concerned about using too much fat, buttermilk is probably the best bet because it has virtually no fat. But I know there are exceedingly low fat yoghurts available as well.

    I’ve never tried dried cilantro before (didn’t even know it was available). Does it actually taste like fresh cilantro?

    And you’re right about coriander leaf (cilantro). We love it too… but my sister-in-law loathes it. Interestingly though, I am not a big fan of coriander seed and prefer to use it sparingly. I also find that a little turmeric can give a bitter taste. Generally, for my taste, commercial (never tried Penzeys – don’t even know if it’s available here) curry powders have too much turmeric in them. We like to make our own curry spice mix. (It’s dead easy to do – you can make enough to last for a bit and store it in a dark place.)


  7. This really was one of the best chicken dishes I’ve had. The flavor was amazing, I have to admit, I’m drooling a bit now. I’m going to have to make this for my husband.

  8. I think it’s safe to say that curry, chicken, and the grill are an unbeatable combination!

  9. Also I just read somewhere today (I think it was on AOL Health) that turmeric (the ingredient that makes curry yellow) has been shown to prevent skin cancer in a recent study.

  10. Delicious!……and did you know curry is a preventative for Alzheimer’s disease?
    …..hmmmm, now I forgot what the clinical name for curry is…….ha,ha, LOL.

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