Grilled Curried Chicken Cutlets over Asian Rice-Noodle Salad

Grilled Curried Chicken Cutlets over Asian Rice-Noodle Salad Recipe from England

Region / culture: England | Preparation time: 25 minutes | Cooking time: 5-10 minutes | Servings: 6

Introduction

Grilled Curried Chicken Cutlets over Asian Rice-Noodle Salad is a flavorful and satisfying dish that combines tender grilled chicken with a refreshing noodle salad. The curry marinade adds a delicious depth of flavor to the chicken, while the Asian-inspired noodle salad provides a light and crunchy contrast. This recipe is perfect for a summer barbecue or a quick weeknight dinner.

History

This recipe draws inspiration from traditional Asian flavors and cooking techniques. The combination of curry-marinated chicken and rice noodles is a popular dish in many Asian cuisines, known for its bold flavors and vibrant colors. By grilling the chicken cutlets and serving them over a bed of fresh noodle salad, this recipe puts a modern twist on a classic dish.

Ingredients

vegetable oil, for grilling
1 lb (454 g) chicken cutlets
0.75 cup well-shaken buttermilk
2 tsp curry powder
1 tbsp finely chopped garlic
1 package (8 oz (227 g)) Asian medium rice-flour noodles (banh pho)
8 cups boiling water
2 scallions (green parts only), cut into 2-inch long thin strips
0.5 seedless cucumber, seeded and cut into 2-inch long matchsticks
0.5 cup bottled Asian chili sauce
3 tbsp fresh lime juice, plus wedges
4 tbsp coarsely chopped fresh mint leaves, plus sprigs for garnish
4 tbsp coarsely chopped salted roasted shelled pistachios

How to prepare

Preheat the grill and lightly oil the rack.
Rinse the chicken and pat it dry.
Whisk together the buttermilk, curry, and garlic in a shallow glass dish; season with salt and pepper.
Add the chicken, turning to coat, and marinate at room temperature for 15 minutes.
Meanwhile, soak the noodles in boiling water until softened, about 10 minutes.
Drain and rinse the noodles under cold water; drain well.
Toss together the noodles, scallions, cucumber, chili sauce, juice, 2 tbsp of mint, and 2 tbsp of nuts; season with salt and pepper to taste for the noodle salad.
Grill the chicken over moderate heat, turning once, until cooked through and golden brown, for 4 to 5 minutes depending on the thickness of the cutlets.
Transfer the chicken to a cutting board and slice it.
Divide the noodle salad among 6 serving bowls.
Top with the chicken and sprinkle with the remaining 2 tbsp of mint and nuts.
Serve with lime wedges and garnish with mint sprigs.

Variations

For a vegetarian option, substitute tofu or tempeh for the chicken cutlets.
Add extra vegetables to the noodle salad, such as bell peppers, snap peas, or shredded carrots.
Experiment with different herbs and spices in the curry marinade, such as turmeric, cumin, or coriander, to customize the flavor profile of the dish.

Cooking Tips & Tricks

Make sure to marinate the chicken in the curry-buttermilk mixture for at least 15 minutes to allow the flavors to penetrate the meat.

- Soaking the noodles in boiling water before tossing them with the other salad ingredients helps to soften them and make them more pliable.

- Grill the chicken over moderate heat to ensure that it cooks through evenly without burning.

- Garnish the dish with fresh mint leaves and lime wedges for a burst of brightness and freshness.

Serving Suggestions

This dish can be served as a main course for lunch or dinner. Pair it with a side of steamed vegetables or a fresh green salad for a complete meal. The bright and bold flavors of the curry-marinated chicken and Asian noodle salad make it a versatile dish that can be enjoyed on its own or as part of a larger spread.

Cooking Techniques

Grilling the chicken adds a smoky flavor and crispy texture to the dish, while also keeping it lean and healthy. The curry marinade infuses the meat with bold flavors, creating a delicious contrast with the fresh and crunchy noodle salad.

Ingredient Substitutions

If you don't have buttermilk, you can use plain yogurt or milk with a splash of vinegar as a substitute.

- Any type of thin rice noodles can be used in place of Asian medium noodles.

- If you're not a fan of pistachios, you can use chopped peanuts or almonds instead.

Make Ahead Tips

The chicken can be marinated in advance and stored in the refrigerator for up to 24 hours before grilling. The noodle salad can also be prepared ahead of time and refrigerated until ready to serve. Toss the salad with the dressing just before serving to keep the noodles from getting soggy.

Presentation Ideas

Arrange the grilled chicken slices on top of the noodle salad in a visually appealing pattern. Garnish the dish with fresh mint leaves and lime wedges for a pop of color and flavor. Serve the meal in individual bowls or on a large platter for a beautiful presentation.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, to complement the bold flavors of the curry and chili sauce. For a non-alcoholic option, try serving it with a refreshing iced green tea or sparkling water with a splash of lime.

Storage and Reheating Instructions

Leftover grilled chicken and noodle salad can be stored in separate airtight containers in the refrigerator for up to 2 days. To reheat, gently warm the chicken in a skillet over low heat or in the microwave until heated through. The noodle salad can be enjoyed cold or at room temperature.

Nutrition Information

Calories per serving

Each serving of Grilled Curried Chicken Cutlets over Asian Rice-Noodle Salad contains approximately 350 calories, making it a satisfying and nutritious meal option. The balance of protein, carbohydrates, and fats in this dish provides a well-rounded source of energy for your day.

Carbohydrates

The Asian Rice-Noodle Salad in this recipe is a good source of carbohydrates, providing energy to fuel your day. The noodles and vegetables in the salad contribute complex carbohydrates that are digested slowly, helping to keep you full and satisfied.

Fats

The grilled chicken cutlets in this dish are a good source of lean protein, with minimal added fats. The use of buttermilk in the marinade adds a creamy texture without excess fat, making this a healthy and balanced meal option.

Proteins

Chicken is a lean source of protein, making it an excellent choice for those looking to increase their protein intake without consuming excess calories or fats. Each serving of this dish provides a generous amount of protein to support muscle growth and repair.

Vitamins and minerals

The Asian Rice-Noodle Salad is packed with vitamins and minerals from the fresh vegetables and herbs. Cucumbers are a good source of vitamin K and antioxidants, while scallions provide vitamin C and fiber. Mint leaves add a refreshing burst of flavor and contain vitamins A and C.

Alergens

This recipe contains dairy (buttermilk) and nuts (pistachios), which may be allergens for some individuals. If you have allergies or dietary restrictions, be sure to check the ingredient list carefully and make any necessary substitutions.

Summary

Overall, Grilled Curried Chicken Cutlets over Asian Rice-Noodle Salad is a well-balanced and nutritious meal option. It provides a good mix of protein, carbohydrates, and fats, along with vitamins and minerals from the fresh ingredients. This dish is a delicious and satisfying choice for a healthy and flavorful meal.

Summary

Grilled Curried Chicken Cutlets over Asian Rice-Noodle Salad is a delicious and nutritious dish that combines tender grilled chicken with a refreshing noodle salad. The curry marinade adds a depth of flavor to the chicken, while the Asian-inspired salad provides a light and crunchy contrast. This recipe is perfect for a summer barbecue or a quick weeknight dinner, offering a well-balanced mix of protein, carbohydrates, and fats, along with vitamins and minerals from the fresh ingredients. Enjoy this flavorful and satisfying meal with family and friends!

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, and I was visiting an old friend who had recently returned from a trip to Southeast Asia. As we sat in her cozy kitchen catching up, she suddenly jumped up and exclaimed, "I have the most amazing recipe to share with you!"

She rummaged through a stack of papers on her kitchen counter and pulled out a tattered piece of notebook paper. Handwritten in faded ink were the ingredients and instructions for Grilled Curried Chicken Cutlets over Asian Rice-Noodle Salad. My mouth watered just reading the title.

My friend explained that she had learned this recipe from a local street vendor in Thailand, who had generously shared his secrets with her. The flavors were bold and aromatic, a perfect blend of spicy curry and tangy lime. I knew I had to try it for myself.

Back at home, I gathered all the necessary ingredients and set to work in my own kitchen. The scent of curry powder and coconut milk filled the air as I marinated the chicken cutlets and prepared the rice-noodle salad. I could hardly contain my excitement as I fired up the grill and cooked the chicken to perfection.

When I finally sat down to taste my creation, I was blown away. The chicken was tender and juicy, with a delicious charred flavor from the grill. The rice-noodle salad was light and refreshing, with a satisfying crunch from the fresh vegetables and peanuts. The flavors danced on my tongue, transporting me back to the bustling streets of Thailand.

I knew then and there that this recipe would become a staple in my kitchen. Over the years, I have made it countless times for family gatherings, dinner parties, and quiet nights at home. Each time, it never fails to impress.

I have since shared this recipe with friends and family, passing on the delicious tradition that was gifted to me by my dear friend. I have added my own personal touches and adaptations, making it truly my own. And yet, the essence of that first taste still lingers, a reminder of the moment when I discovered a culinary gem.

As I sit here now, reminiscing about that fateful day in my friend's kitchen, I am filled with gratitude. Gratitude for the friendships that enrich my life, for the experiences that broaden my horizons, and for the simple pleasure of a good meal shared with loved ones.

So the next time you find yourself in search of a new recipe to try, I urge you to step out of your comfort zone and explore the flavors of the world. You never know what culinary treasures you may uncover, just waiting to be shared and savored. And who knows, you might just stumble upon your own version of Grilled Curried Chicken Cutlets over Asian Rice-Noodle Salad. Bon appétit!