I adore curry and soy sauce, but have never considered putting them together in the same recipe. Let me tell you – it’s a great combination! Trust me on this one.
2 tbsp fresh lime juice…
2 tbsp minced garlic, 2 tbsp minced peeled fresh ginger…
and 2 tsp curry powder.
If you have an Indian market in your area, buy your spices there. You’ll get a decent sized bag (about 2-3 times the amount in a supermarket spice bottle) for about half the price. As you can see, I only paid $1.99 for this package of curry powder. That’s a steal!
Add 6 skinless, boneless chicken breast halves. Marinate for 1-2 hours.
Preheat the barbecue to high heat and then turn it down to medium-high. Spray the grill with cooking spray or brush it with oil. Remove the chicken from the marinade and cook it on the grill until it is just done, about 4-5 minutes per side. Reserve the marinade.
Once the chicken is done, remove it from the grill and let it rest until the sauce is done. If you cut into the chicken too soon, all of the beautiful juices will run out and you’ll end up with dry chicken breasts. Who wants that?!
Cut the chicken across the grain, on a slight diagonal. Serve on a bed of rice – I prefer basmati to go with the curry flavor. Spoon the sauce over the chicken (the rice will soak up the sauce, too) and garnish with a little cilantro.
Once the chicken is done, remove it from the grill and let it rest until the sauce is done. While the chicken is cooking, pour the reserved marinade into a medium saucepan. In a small bowl, mix the cornstarch with the water and stir to combine. Add the cornstarch mixture to the marinade. Add chicken broth. Bring the sauce to a boil and cook until the sauce coats a spoon, about 12-14 minutes.