For those who enjoy curry or who want to taste it a little bit, this dish is excellent. It is simple to simply grill the chicken without bothering to prepare the marinade into a sauce. both delicious ways! This was served with saffron rice. Additionally, the sauce is excellent on rice!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ⅓ cup reduced-sodium soy sauce
- 2 tablespoons minced garlic
- 2 tablespoons minced fresh ginger root
- 2 tablespoons fresh lime juice
- 2 teaspoons curry powder
- 6 (5 ounce) skinless, boneless chicken breast halves
- 1 ¼ cups low-sodium chicken broth
- 1 teaspoon cornstarch
- 1 teaspoon water
Instructions
- Stir soy sauce, garlic, ginger, lime juice, and curry powder together in a glass container. Add chicken and toss to coat. Cover and refrigerate for 1 to 3 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the chicken from the marinade and pour marinade into a small saucepan; set aside.
- Cook chicken on the preheated grill until no longer pink in the center and juices run clear, 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and let rest for 10 minutes.
- While chicken is cooking, stir cornstarch and water together in a small bowl until well combined. Add to the reserved marinade, then mix in chicken broth. Bring sauce to a boil and cook until sauce has thickened a bit, 10 to 14 minutes. Serve curry-soy sauce over the chicken.
Nutrition Facts
| Calories | 176 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 0 g |
| Protein | 31 g |
| Saturated Fat | 1 g |
| Sodium | 567 mg |
| Sugars | 1 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |