1.5 to 2tspfine sea salt(If you’re using a regular curry powder, you might add 2 tsp.)
20cracksground black peppers
CURRIED GREEK YOGURT DRESSING
1tspcurry powder(Korean or regular)
1/4tspfine sea salt
A fewcracksground black peppers
OPTIONAL (TO SERVE)
green salad mix
Place the chicken in a large glass container. Add all the seasonings (from main ingredients) and gently rub them around the chicken to season. (I wear a food prep glove for this process.) Cover with the lid and refrigerate it for at least 4 hours (or overnight) to marinate.
Pre-heat an oven at 200 C / 392 F. Pre-heat an oven safe skillet over medium high heat. Add some cooking oil. Cook the chicken breast for 1 min on each side. (Cook shorter for tenderloins.) Transfer the skillet into the oven, cook the chicken until it’s fully cooked. (Takes about 15 to 18 mins for a large chicken breast fillet.) Remove the skillet from the oven.
(Cool down the chicken 5 to 10 mins, if serving it cold.) Slice the chicken per your preference – thinly slice, cube or pull apart.
Serve the chicken with your choice of salad mix and curried greek yogurt dressing. Alternatively, you can serve it in a healthy wrap.