Aug 8
2012

Grilled Curry & Kefir Marinated Chicken Recipe with Fresh Corn Salsa

Grilled Curry &a Kefir Marinated Chicken Recipe with Fresh Corn Salsa

Is there such a thing as a food nerd? Well, if there is, then I am one. In a “you need help” kind of way. You see, when there is the prospect of playing around with a new ingredient, I become inordinately excited. A little glint comes into my eye as I start muttering ingredient combinations and recipe ideas under my breath. My children pretend not to know me. Such was the case when I cracked open a bottle of kefir.

If you’ve never experienced kefir, it’s very similar to many of the drinkable yogurt beverages on the market. It’s cultured, packed with probiotics and fermented to give it a slightly tart flavor and nutritional benefits that reach to the sun and back. The brand of kefir that I used, made by Green Valley Organics, has another benefit. It’s lactose-free.

As I was muttering about recipe possibilities for the kefir, classic Indian tandoori chicken came to mind. Tandoori chicken is made by marinating the chicken in a mixture of plain yogurt and various spices, then cooking it in a special cylindrical clay oven, called a tandoor. Well, I wasn’t using yogurt and I don’t have a tandoor at my disposal. Instead, I whisked together a marinade of kefir, curry paste, garlic and ginger, marinated the chicken, then grilled it on our gas barbecue (see How to: Grill Like a Girl). Okay, not traditional…but still darn good.

Typically I would serve mango chutney or raita (yogurt and cucumber mixture) with a dish like this. However, since I was already breaking with tradition, I thought I’d go a step further. Besides, I had some ears of sweet corn sitting in my fridge and I just couldn’t ignore them. Within 10 minutes I had a bowl of fresh corn and red pepper salsa to spoon over top of the chicken. Summertime bliss! We finished the meal some Raspberry Crumb Bars with Almond Streusel Topping.

So, where do you find kefir? It’s sold in Whole Foods Markets, as well as many other health food and specialty stores. If you’re looking for more reasons to opt for the Green Valley Organics brand, besides the obvious health benefits, take a look at some of the ways that they run their business. For example, the family-owned farm and creamery are 100% solar powered and certified humane. In addition, all of the products are non-GMO, and don’t include any preservatives and artificial coloring. In other words, I can feel pretty darn good about serving their products to my family.

The chicken:
In a large bowl, whisk together the kefir, curry paste, garlic, ginger and salt.

Grilled Curry & Kefir Marinated Chicken Recipe with Fresh Corn Salsa

Add chicken breasts and turn to coat. Cover, refrigerate and marinate for at least 2 hours and up to 8 hours.

Preheat the grill to medium-high. Lightly oil the grill. Cook the chicken until it is just cooked through, 4 to 5 minutes per side.

Do not overcook the chicken. Just say, “NO!” to dry chicken.

Let the chicken rest for a few minutes before slicing.

The salsa:
First, boil or grill the ears of corn. (See How to: Grill Corn) Cut the kernels off of the corn and place in a medium bowl.

Grilled Curry & Kefir Marinated Chicken Recipe with Fresh Corn Salsa

Add the diced red bell pepper and minced jalapeno to the bowl. Stir in the extra-virgin olive oil and season with salt and pepper to taste. Gently stir in the chopped cilantro.

Slice the chicken on the diagonal and serve with the corn salsa.

Grilled Curry & Kefir Marinated Chicken Recipe with Fresh Corn Salsa

Other recipes using kefir:
Chocolate & Zucchini’s Lemon Kefir Ice Cream
Two Peas and Their Pod’s Whole Wheat Kefir Pancakes with Blueberry Sauce
The Vintage Mixer’s Baked Nutmeg Donut with Berry Icing
Pinch My Salt’s Creamy Chilled Cucumber & Avocado Soup

To find out more about Green Valley Organics products and philosophy, find them at their website or the Redwood Hill Farm site, on Facebook and on Twitter.

Grilled Curry & Kefir Marinated Chicken with Fresh Corn Salsa
 
From the kitchen of Cookin Canuck. www.cookincanuck.com
Serves: Serves 4
Ingredients
The chicken:
  • 2 cups plain kefir (such Green Valley Organics)
  • 3 tbsp mild curry paste (such as Patak's)
  • 2 garlic cloves, chopped
  • 2 tbsp peeled & minced fresh ginger
  • ½ tsp kosher salt
  • 4 boneless, skinless chicken breasts
The salsa:
  • 2 ears boiled or grilled corn
  • ½ red bell pepper, diced
  • ½ – 1 jalapeno pepper, seeds & membranes removed, & minced
  • 1 tbsp extra-virgin olive oil
  • ¼ cup chopped cilantro
  • Salt and pepper to taste
Instructions
The chicken:
  1. In a large bowl, whisk together the kefir, curry paste, garlic, ginger and salt.
  2. Add chicken breasts and turn to coat. Cover, refrigerate and marinate for at least 2 hours and up to 8 hours.
  3. Preheat the grill to medium-high. Lightly oil the grill. Cook the chicken until it is just cooked through, 4 to 5 minutes per side. Let the chicken rest for a few minutes before slicing.
The salsa:
  1. Cut the kernels off of the corn and place in a medium bowl. Add the diced red bell pepper and minced hot pepper to the bowl. Stir in the extra-virgin olive oil and season with salt and pepper to taste. Gently stir in the chopped cilantro.
  2. Slice the chicken on the diagonal and serve with the corn salsa.

Disclaimer: This post was sponsored by the good people at Redwood Hill Farm/Green Valley Organics and they also provided me with some products, free of charge.

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{ 14 comments… read them below or add one }

1 Gerry @ Foodness Gracious August 8, 2012 at 9:10 am

Love this idea, I’ve never used kefir but I imagine it would make that chicken nice and tender!

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2 Jen @ Savory Simple August 8, 2012 at 9:17 am

What a light, refreshing summer dinner! This is certainly going on the menu within the next week or two. I’ve actually never tried kefir but I’m sure I’ll love it.

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3 Liz @ The Lemon Bowl August 8, 2012 at 1:09 pm

Love this recipe!! My husband drinks kefir every morning (blueberry flavored) and I never thought to use a plain kefir for chicken. I usually just use plain yogurt! Yum!!

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4 Sandy @ RE August 8, 2012 at 2:25 pm

Oh, so healthy and yummy, Dara! xo

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5 Laura (Tutti Dolci) August 8, 2012 at 2:44 pm

Tandoori chicken is one of my favorites so this looks like a great spin on it!

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6 Abby August 8, 2012 at 3:59 pm

This sounds so good! I love curry! I’ve never tried Kefir but it sounds good…like a cross between yogurt and buttermilk.

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7 Pretend Chef August 8, 2012 at 7:04 pm

I would love to give this a try! Looks so delicious and the flavors sound amazing.

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8 Minnie(@thelady8home) August 8, 2012 at 7:18 pm

Sounding quite flavourful. Amazing!

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9 Cathy @ Noble Pig August 9, 2012 at 12:40 am

Nice, I’m willing to try it.

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10 Green Valley Organics August 9, 2012 at 11:10 am

Yes! Kefir is a super marinade for chicken – we love the savory spices you added. And if you only use 2c. for this recipe, you’ll get a chance to drink the rest of the bottle!
Thanks so much, Dara for such an inspiring recipe!

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11 Brooke August 9, 2012 at 8:29 pm

Gorrrrgeousssss! Dara, you NEVER cease to amaze. Can I please tunnel my face through that corn right.now.

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12 OrGreenic August 10, 2012 at 1:47 pm

Thanks for the grilled chicken recipe. Now is the great time to take advantage of fresh corn.

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13 Kristi @ My San Francisco Kitchen August 10, 2012 at 6:07 pm

Wow, great dish! Nice to meet you, I stumbled across your blog and everything looks so delish. Keep up the great work!

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14 Deliciously Organic August 21, 2012 at 12:40 pm

I never thought to use kefir as a marinade. Great idea!!

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