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Indian Chicken With a Curry Butter

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“This is just a nice change from every day chicken, and it definitely isn't hard. Serve this with the curry butter sauce, some grilled eggplant or zucchini and Jasmine rice. Now this is best grilled ... indoors or outdoors, but you can also use a saute pan if you don't have a grill pan. Even grills like the George Foreman, grill work just fine for this. I am not a big fan of curry, but after I tried this - I love it. You can go a little less on the curry if you want, but I think you will really love it.”
8hrs 30mins
4 Chicken breasts

Ingredients Nutrition


  1. Marinade -- Mix all the ingredients for the marinade in a large zip lock baggie then add the chicken and marinade at least 4 hours. I like to marinade all day if possible. The longer the better.
  2. Chicken -- Don't forget to take the chicken out of the refrigerator at least 30 minutes to take the chill off before cooking. Either oil your outdoor grill, grill pan or even a saute pan. Grill approximately 5-7 minutes per side (depending on the thickness of your chicken). Once the chicken is done, remove to a plate and cover with foil to let it rest while you make the sauce.
  3. Sauce -- In a small sauce pan, add the white wine, vinegar and the shallots and heat to medium to medium-high until the sauce is reduced by half. It doesn't take long 3-4 minutes is all. Add the cream and cook another 1-2 minutes -- Don't boil. Remove from the heat and slowly whisk in the butter until creamy and melted. Then add in the coconut milk, curry, sugar, cilantro and red pepper.
  4. Serve -- Drizzle the sauce over the chicken. As I mentioned, I love to serve this with Jasmine rice and grilled eggplant or zucchini.

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