Dreaming up this recipe definitely helped me restore some of the positive energy that had been lacking in my life. (Need context? See this post→Anything Frittata + A New Manifesto.) It was inspired by the absolutely LIT curried chicken salad at Whole Foods Market. Seriously, I daydream about eating whole tubs of that stuff on the daily.
This recipe was also one of my parents’ first forays into Indian flavors. My mom, feeling bolder than usual one day, picked up a small jar of curry powder at the grocery store, and it’s been getting dusty in her spice cabinet for months. A grave injustice, if you ask me. But it’s a new flavor profile for them, and I understand that exploring new tastes can be daunting. This recipe struck a beautiful balance! Hopefully I’ll be able to convince them to try my red lentil dal next.
I hope you all love this recipe. It’s perfect for those who want to explore the bright, beautiful flavors of Indian cuisine, but aren’t quite sure about it yet. It would also be fantastic in kebab form if you’re feeling fancy! Don’t let the long ingredients list intimidate you—most of them are spices that you’ll likely already have in your cabinet. Any others will be great additions, I promise! I love exploring the world through spices. What new-to-you spices have you tried and loved?
Curried Yogurt-Marinated Chicken with Glazed Grapes
PREP TIME: 4 HOURS + 20 MINS | COOK TIME: 25 MINS | YIELD: 4 SERVINGS
For the Chicken
- 1/2 cup plain Greek yogurt (full fat or nonfat)
- 2 cloves garlic, minced
- 3/4 tsp mild curry powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp honey
- 1/4 tsp ground ginger
- 1/4 tsp cinnamon
- 1/4 tsp turmeric
- 1/8 tsp cayenne pepper
- Salt and pepper
- 1.5 lbs boneless, skinless chicken breasts
For the Grapes
- 1/2 small yellow onion, chopped
- 5 Tbsp sherry vinegar
- 2 Tbsp water
- 1 Tbsp sugar
- 1/2 Tbsp unsalted butter
- 1/2 bay leaf
- 1/4 tsp salt
- 1/8 tsp pepper
- 3/4 cup seedless grapes (or however many grapes you want, honestly)
- Combine the yogurt, garlic, and spices in a small bowl.
- Butterfly the chicken breasts. You can also leave them whole, but make sure you set aside more time for marinating. Place the chicken breasts in a large Ziploc bag and pour in the marinade. Make sure the chicken is well coated, squeeze out any air, and place the bag in the refrigerator to marinate for at least 4 hours and up to one day.
- When the chicken is done marinating, prepare the grapes. Preheat the oven to 425ºF with a rack in the middle or lower third.
- Bring onions, sherry vinegar, water, sugar, butter, bay leaf, salt, and pepper to simmer in a large ovenproof skillet, stirring until sugar has dissolved. Cover and simmer 3 minutes.
- Uncover skillet and transfer to oven. Roast, stirring occasionally, until most of the liquid has evaporated, 10–15 minutes.
- Meanwhile, cook the chicken. Heat a grill pan* over medium heat until a droplet of water evaporates immediately off the pan. Place the chicken breasts on the grill pan and cook for about 4 minutes on the first side, then turn over and cook for about 2 minutes more.
- Turn off the heat and transfer chicken to the pan with the onions*. Add the grapes to the skillet and roast for 8–10 minutes, or until a meat thermometer registers 165° F at the thickest part of the chicken.
- Serve immediately, right out of the skillet!
* You can also cook the chicken on a regular grill, but I can’t guarantee the same cooking time.
* If you’d like, you can just finish cooking the chicken on the grill pan. I suggest putting it in the oven for a bit to make sure it gets up to a safe internal temperature. Also, it looks so lovely in the skillet with those beautiful grapes!