Chicken Marinated with Curry and Yogurt

This is a recipe for marinating chicken with curry and yogurt. After 2 to 3 days in the fridge, the chicken has already absorbed the spices from the marinade so it's ready for use. You can simply stir-fry it, cook it in the microwave, or do whatever you want. Keeps in the freezer for up to 1 month.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 326 Calories

Ingredients

• ½ teaspoon salt
• 1 tablespoon honey
• 2 tablespoons ketchup
• 1 teaspoon grated fresh ginger
• 2 teaspoons curry powder
• ½ tablespoon olive oil
• 1 (6 ounce) container plain yogurt
• 2 boneless chicken thighs
• 1 teaspoon grated garlic

Recipe Instructions

Step 1

Pat chicken dry with a paper towel. Cut into bite-sized pieces.

Step 2

Combine yogurt, ketchup, honey, olive oil, curry powder, garlic, ginger, and salt in a bowl. Mix well. Pour mixture over chicken and coat well using your hands.

Step 3

Divide chicken in half and place each portion in an airtight freezer bag. Close each bag and massage chicken gently by carefully squeezing the outside of the bag. Refrigerate for 2 to 3 days.

Step 4

Heat oil in a skillet over medium-high heat. Add chicken to the hot pan and cook until no longer pink in the center and juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).