Curry powder is one of those spices I don’t use very often. I can probably think of only a few recipes I’ve used it in but I’m slowly discovering a few that don’t require a laundry list of other spices I’m not familiar with. My latest recipe rave using curry is the following one for Lemon Curry Chicken! It’s another Tyler Florence recipe that is so easy to make, even in advance.
Essentially, it’s cut up seasoned chicken (any cut you prefer will do) that’s marinated in a mixture of yogurt, curry powder, lemon juice and zest, and toasted sesame oil. The original recipe calls for marinating the chicken for 30 minutes… however I left the chicken to marinate overnight. Having it marinate overnight really tenderizes the chicken, making it extremely juicy and moist. The combination of curry and lemon flavors works very well together and that little bit of fragrant toasted sesame oil pulls the entire dish all together. So if you have some curry powder on hand and are tired of using it for the same recipes, give this one a try!
recipe adapted from Tyler Florence
1 (3 1/2-4lb) chicken, cut into 10 pieces (I used all chicken thighs)
2 cups plain yogurt
2 tbsp curry powder
Grated zest and juice of 1 lemon
1 tbsp toasted sesame oil
Kosher salt and freshly ground pepper
fresh cilantro for garnish
Preheat the oven to 400F. Rinse the chicken and pat it dry with paper towels.
Stir together the yogurt, curry powder, lemon zest and juice, sesame oil, and salt and pepper in a big bowl. Add the chicken and toss gently to coat with the yogurt marinade. Allow the chicken to marinate overnight.
Put the chicken on a baking sheet and roast, using the remaining marinade to baste twice as it cooks, until the chicken is tender and cooked through, about 45 minutes total.
This was especially delicious with my Ginger & Cilantro Lime rice, topped with toasted cashews!