Grilled Curry Chicken with Cucumber Raita

Grilled Curry Chicken with Cucumber Raita Recipe - Indian Cuisine

Region / culture: India | Preparation time: 15 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Grilled Curry Chicken with Cucumber Raita is a flavorful and aromatic dish that combines tender grilled chicken with a cool and refreshing cucumber yogurt sauce. The curry paste adds a spicy kick to the chicken, while the cucumber raita provides a creamy and tangy contrast. This dish is perfect for a summer barbecue or a quick weeknight dinner.

History

Curry chicken is a popular dish in many cultures, with variations found in Indian, Thai, and Caribbean cuisines. The use of curry paste in this recipe adds a depth of flavor and complexity to the dish. Cucumber raita is a traditional Indian condiment that is often served alongside spicy dishes to help cool the palate.

Ingredients

4 skinless and boneless chicken breasts
2 tbsp curry paste
1 tbsp oil
0.5 tbsp brown sugar
1 tsp ground ginger
0.5 tsp ground cumin

Raita

0.5 of a medium-sized cucumber, grated
0.5 tsp salt
1 cup plain, low-fat yogurt
2 tbsp fresh mint, chopped
2 tbsp lemon juice

How to prepare

Prepare the grill.
Place the chicken breasts between two layers of plastic wrap and pound them using the flat side of a meat mallet or roll them firmly using a rolling pin to flatten them.
In a small bowl, combine the curry paste, oil, sugar, ginger, and cumin.
Sprinkle the spices over each side of the chicken, then grill for 10–15 minutes, turning once or until the meat is cooked through.

Raita

In a small bowl, add the grated cucumber, salt, yogurt, mint, and lemon juice. Stir until combined.
Serve the chicken and pass the raita at the table.

Variations

Use different types of curry paste for a unique flavor profile.
Add chopped fresh herbs like cilantro or parsley to the raita for extra freshness.
Substitute Greek yogurt for a thicker and creamier raita.

Cooking Tips & Tricks

Pound the chicken breasts to an even thickness to ensure they cook evenly on the grill.

- Marinate the chicken in the curry paste mixture for at least 30 minutes to allow the flavors to penetrate the meat.

- Make sure to preheat the grill before cooking the chicken to ensure a nice sear on the outside.

- Serve the raita chilled to contrast with the warm grilled chicken.

Serving Suggestions

Serve the Grilled Curry Chicken with Cucumber Raita with steamed rice or naan bread for a complete meal. You can also add a side of roasted vegetables or a fresh green salad to round out the dish.

Cooking Techniques

Grilling is the best method for cooking the chicken in this recipe, as it adds a smoky flavor and nice char to the meat. Make sure to preheat the grill and oil the grates before cooking to prevent sticking.

Ingredient Substitutions

Use boneless, skinless chicken thighs instead of chicken breasts for a juicier and more flavorful dish.

- Substitute coconut milk for the yogurt in the raita for a dairy-free version of the sauce.

Make Ahead Tips

You can marinate the chicken in the curry paste mixture up to 24 hours in advance to save time on the day of cooking. The raita can also be made ahead and stored in the refrigerator until ready to serve.

Presentation Ideas

Serve the Grilled Curry Chicken with Cucumber Raita on a platter garnished with fresh mint leaves and lemon wedges for a beautiful presentation. You can also sprinkle some toasted coconut or chopped nuts on top for added texture.

Pairing Recommendations

This dish pairs well with a crisp white wine like Sauvignon Blanc or a light lager beer. For a non-alcoholic option, try serving it with a refreshing iced tea or sparkling water with a squeeze of lemon.

Storage and Reheating Instructions

Store any leftover Grilled Curry Chicken with Cucumber Raita in an airtight container in the refrigerator for up to 3 days. Reheat the chicken in the microwave or on the stovetop until heated through, and serve the raita chilled.

Nutrition Information

Calories per serving

Main part:

- 250 calories

Raita:

- 50 calories

Carbohydrates

Main part:

- Curry paste: 2g

- Brown sugar: 2g

Raita:

- Cucumber: 2g

- Yogurt: 12g

- Lemon juice: 2g

Fats

Main part:

- Oil: 7g

Raita:

- Yogurt: 2g

Proteins

Main part:

- Chicken breasts: 25g

Raita:

- Yogurt: 8g

Vitamins and minerals

Main part:

- Vitamin C

- Iron

Raita:

- Vitamin A

- Calcium

Alergens

Dairy (yogurt)

Summary

This dish is a good source of protein and vitamins, but it is high in fat due to the oil and yogurt used in the recipe. It is also relatively low in carbohydrates, making it a good option for those following a low-carb diet.

Summary

Grilled Curry Chicken with Cucumber Raita is a delicious and satisfying dish that is perfect for a summer meal. The spicy curry chicken pairs perfectly with the cool and creamy cucumber yogurt sauce, creating a harmonious balance of flavors. With a few simple ingredients and easy cooking techniques, you can create a restaurant-quality dish at home that is sure to impress your family and friends.

How did I get this recipe?

The first time I saw this recipe, I was drawn to it like a magnet. It was a warm summer day, and I was flipping through an old cookbook that had been passed down to me from my own grandmother. As I turned the pages, a vibrant photo of grilled curry chicken with cucumber raita caught my eye, and I knew I had to try making it.

I had always loved experimenting in the kitchen, trying out new flavors and techniques. This recipe seemed like the perfect combination of spicy and refreshing, with the grilled chicken marinated in a fragrant curry spice blend and served with a cool and creamy cucumber raita. I could almost taste the flavors just by looking at the picture.

I decided to make the dish for a family gathering that weekend. I gathered all the ingredients I would need – chicken thighs, yogurt, cucumbers, mint, and an array of spices including cumin, coriander, turmeric, and garam masala. I spent the afternoon preparing the marinade, mixing the spices with yogurt and coating the chicken in the fragrant mixture. The smell was intoxicating, and I couldn't wait to taste the final result.

As the chicken grilled on the barbecue, I prepared the cucumber raita, mixing diced cucumbers with yogurt, mint, and a touch of lemon juice. The cool and creamy sauce would be the perfect complement to the spicy chicken.

When the chicken was done, I plated it up with a generous dollop of cucumber raita on the side. The colors were vibrant – the golden yellow of the chicken against the bright green of the raita. I couldn't wait to dig in.

As my family sat down to eat, I watched eagerly as they took their first bites. The flavors exploded in their mouths – the warm and spicy curry chicken paired perfectly with the cool and refreshing raita. There were smiles of approval all around the table, and I knew I had discovered a new favorite recipe.

After that first successful attempt, grilled curry chicken with cucumber raita became a staple in my cooking repertoire. I made it for dinner parties, potlucks, and family gatherings, always receiving rave reviews. I even shared the recipe with friends who were eager to recreate the dish in their own kitchens.

Over the years, I have made some tweaks and adjustments to the recipe, adding a pinch of this or a dash of that to suit my own tastes. But the core elements remain the same – the fragrant curry-marinated chicken, grilled to perfection, and the cool and creamy cucumber raita that provides the perfect balance of flavors.

I often think back to that first time I saw the recipe in that old cookbook and how it sparked my curiosity and creativity in the kitchen. It's a reminder that inspiration can come from anywhere – a photograph in a cookbook, a memory from childhood, or a conversation with a friend. And it's a testament to the joy of cooking and sharing delicious meals with the ones we love.