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curry chicken marinade

Irresistible Curry Chicken Marinade

Delicious Irresistible Curry Chicken Marinade recipe with step-by-step instructions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 1125
Ingredients Method

Ingredients
  

For the marinade:
  • 2/3 cup yogurt (FAGE Total 5% recommended)
  • 1 1/2 tbsp curry powder (S&B Oriental Curry Powder recommended)
  • 2 tsp brown sugar
  • 1 1/2 tbsp lime juice (freshly squeezed)
  • 3/4 tsp salt
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
For the chicken:
  • 2 lb chicken (cut into 1-inch uniform cubes for even cooking)

Method
 

  1. In a bowl or resealable bag, combine the yogurt, curry powder, brown sugar, lime juice, and salt, stirring until the sugar and salt dissolve completely and the curry powder is evenly distributed throughout. Add the minced garlic and grated ginger, mixing well to create a smooth, fragrant marinade. This base is ready immediately—there's no need to let it sit before using it.
  2. Add the 1-inch chicken cubes to the marinade from Step 1, ensuring all pieces are evenly coated. If using a bag, press out excess air; if using a bowl, turn the chicken to coat thoroughly. Refrigerate for at least 30 minutes up to 4 hours, turning the chicken once halfway through to ensure even flavor absorption. I find that even a quick 30-minute marinade builds good flavor, but if you have time, 2-3 hours is ideal for deeper seasoning.
  3. Remove the marinated chicken from Step 2 from the refrigerator and let it sit at room temperature for 5 minutes while you preheat your grill to high heat. Remove the chicken pieces from the marinade and discard the liquid (don't rinse the chicken—the coating on it will add flavor). Place the chicken on the grill grates, close the lid, and cook for 6-9 minutes until grill marks form. Flip the chicken and continue grilling for 2-7 minutes more until the internal temperature reaches 165°F. For a charred exterior with juicy interior, I like to resist the urge to flip too often—one good flip is usually enough.
  4. Transfer the cooked chicken from Step 3 to a cutting board or serving plate and let it rest for 5 minutes before slicing or serving. This resting period allows the juices to redistribute, keeping each bite tender and moist. Serve immediately.
  5. If grilling isn't an option, preheat your oven to 425°F. Remove the marinated chicken from Step 2 from the refrigerator and transfer the pieces to a parchment-lined or oiled baking sheet in a single layer, discarding the marinade liquid. Bake for 20-25 minutes until the internal temperature reaches 165°F, stirring halfway through if desired for even browning. Let the chicken rest for 5 minutes on the baking sheet before transferring to a serving plate and slicing. The oven method won't give you grill marks, but you'll get tender, evenly cooked chicken with great curry flavor.