Curry Grilled Chicken
Description
A creamy Bengali prawn curry enriched with coconut milk and subtle spices. Rich, aromatic, and delicately flavored, this dish is traditionally served with steamed rice for a comforting coastal meal.
Ingredients
- 1/2 cup sugar 1/2 cup vinegar 1/3 cup ketchup
- 1 tablespoon worcestershire sauce
- 1/2 teaspoon ground mustard 1/2 teaspoon paprika
- 1/2 teaspoon curry powder 1/2 teaspoon garlic salt 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 4 (4 ounce) boneless, skinless chicken breast halves
Directions
- In a blender, combine the first 10 ingredients; cover and process until blended. Pour into a large resealable plastic bag or shallow glass container; add the chicken. Seal or cover and refrigerate for 1
- -2 hours. Drain and discard marinade. Grill the chicken, covered, over medium heat for 6 minutes on each side or until juices run clear.
