Monday, August 17, 2015

Curry Chicken

When we made the Thai Pineapple Fried Rice, we decided to make it a meal instead of just a side dish. There is this place near Jenna's work called Thai Lada that has excellent Pineapple Fried Rice with Chicken, while it isn't curried, it tasted very similar. This recipe had great flavor and next time we will add it into the rice rather than just put it on top.
Curry Chicken Marinade
Adapted from:

2-3 Chicken breasts, butterflied and pounded thin

2 tbsp of oil *we used vegetable
1/2 tsp of turmeric powder
1 tsp of cumin powder
2 tsp of coriander powder
1/2 tsp of red chilli powder *we used red pepper flakes 
1" piece of ginger, minced 
2 cloves of garlic, minced
Combine all ingredients of the marinade and add chicken. Refrigerate for a few hours. Before we marinated the chicken, we sliced the chicken very thin. We heated up a wok and a little oil and added the chicken in batches and cooked until there was no pink.

Serve over rice. We added this to our Thai Pineapple Fried Rice.

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