Grilled Curry & Kefir Marinated Chicken with Fresh Corn Salsa
Forget going out to eat or ordering takeout every time you crave Indian food. Try making Grilled Curry & Kefir Marinated Chicken with Fresh Corn Salsan at home. One portion of this dish contains roughly 28g of protein, 11g of fat, and a total of 259 calories. This recipe serves 4 and costs $1.81 per serving. The Fourth Of July will be even more special with this recipe. Plenty of people made this recipe, and 2988 would say it hit the spot. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Cookin Canuck. It works well as an affordable main course. It is a good option if you're following a gluten free diet. Head to the store and pick up salt and pepper, corn, olive oil, and a few other things to make it today. Overall, this recipe earns a great spoonacular score of 88%. Mojo Marinated Chicken with Grilled Purple Potatoes and Charred Corn and Black Bean Salsa with Grilled Flour Tortilla, Marinated Pork Loin with Grilled Corn Salsa, and Grilled Salmon with Fresh Blueberry Corn Salsa are very similar to this recipe.
Servings: 4
Ingredients:
1/4 cup chopped cilantro
2 ears boiled or grilled corn
3 tbsp mild curry paste (such as Patak's)
2 garlic cloves, chopped
2 tbsp peeled & minced fresh ginger
1/2 – 1 jalapeno pepper, seeds & membranes removed, & minced
2 cups plain kefir (such Green Valley Organics)
1/2 tsp kosher salt
1 tbsp extra-virgin olive oil
1/2 red bell pepper, diced
Salt and pepper to taste
4 boneless, skinless chicken breasts
Equipment:
whisk
bowl
grill
Cooking instruction summary:
In a large bowl, whisk together the kefir, curry paste, garlic, ginger and salt.Add chicken breasts and turn to coat. Cover, refrigerate and marinate for at least 2 hours and up to 8 hours.Preheat the grill to medium-high. Lightly oil the grill. Cook the chicken until it is just cooked through, 4 to 5 minutes per side. Let the chicken rest for a few minutes before slicing.Cut the kernels off of the corn and place in a medium bowl. Add the diced red bell pepper and minced hot pepper to the bowl. Stir in the extra-virgin olive oil and season with salt and pepper to taste. Gently stir in the chopped cilantro. Slice the chicken on the diagonal and serve with the corn salsa.
Step by step:
1. In a large bowl, whisk together the kefir, curry paste, garlic, ginger and salt.
2. Add chicken breasts and turn to coat. Cover, refrigerate and marinate for at least 2 hours and up to 8 hours.Preheat the grill to medium-high. Lightly oil the grill. Cook the chicken until it is just cooked through, 4 to 5 minutes per side.
3. Let the chicken rest for a few minutes before slicing.
4. Cut the kernels off of the corn and place in a medium bowl.
5. Add the diced red bell pepper and minced hot pepper to the bowl. Stir in the extra-virgin olive oil and season with salt and pepper to taste. Gently stir in the chopped cilantro. Slice the chicken on the diagonal and serve with the corn salsa.
Nutrition Information:
covered percent of daily need
