A very simple recipe baked with curried chicken! Make fried chicken using Korean curry powder. (Another option is also discussed.)

This oven-baked chicken breast can be made into sandwiches, rolls or salads. It is a versatile meal and will give you a healthy, easy and ready choice for lunch / dinner!
Koreans like to use curry powder in their cooking. Obviously, you can make curry with it, but it also lends itself well to the marinade, so many Koreans use it with meat, especially chicken. So, in today’s recipe, I used curry powder as a spice to drain the chicken.

So what is so special about this roast chicken?
However, for the first time, it is one of my oldest recipes (since 2006)! It was time for review.

Also, for my first recipe, I used Korean curry powder, but in today’s review, I also included a standard order of curry powder so you can (hopefully) do this without visiting a Korean grocery store. 😉

And, yes, the taste of the two curry powders is very different, but the end result is not very noticeable. (If you are wondering what Korean curry powder is, please read this post.)

Then I serve the chicken with yogurt sauce. I know it sounds like a lot of “curry” in one bowl, but this cooked chicken and fried yogurt dress well. They just bring out the extra curiness. (Is that just a word? LOL)

And, when served with raw salads or wraps, they make a simple and healthy meal! I often serve her on the road for our family lunch and dinner.

However, you should try this recipe for those who love healthy food and curry flavors. Hope you will try it soon!
Ingredient Chicken Ingredients
Main
1kg / 2.2kg chicken breast chains (or pumpkin ties or tenders)
1/4 cup Korean curry powder (low flavor) or 1 tbsp regular curry powder (using traditional jaw curry powder)
1/4 cup rice wine or dry white wine left
1 tbsp minced ginger
1.5 tsp to 2 tsp of sea salt (if you use regular curry powder, you can add 2 tsp.)
20 pieces of black pepper
Greek Gourmet Gourmet Dress (Mix Well)
1 cup Greek yogurt
2 tbsp lemon juice
2 tbsp water
1 tbsp honey
1 tsp curry powder (Korean or regular)
1/4 tsp fine sea salt
Some pieces of black pepper
Optional (serving)
Mix green salad
Cherry tomatoes
Cucumber
Whole grain wraps
Whole bread
* 1 tbsp = 15 ml, 1 cup = 250 ml

** If you want to learn more about Korean ingredients, check out my list of 30 essential Korean ingredients.

How to make chicken breasts looked
1. Place the chicken in a large glass container. Add all the spices (from the main ingredients) and rub them around the chicken to season. (I wear a food preparation glove for this procedure.) Cover with a lid and refrigerate for at least 4 hours (or overnight) to evaporate.
2. Preheat the oven to 200 C / 392 F. Preheat a certain skillet in the oven over medium heat. Add cooking oil. Boil chicken breast for 1 minute on each side. (Cook briefly for tenderloins.) Transfer the skillet to the oven, and cook the chicken until completely cooked. (It takes about 15-18 minutes with a large chest fillet.) Remove the skillet from the oven.
3. Cool the chicken for 5-10 minutes, if you give it a cold.) Cut the chicken into will – cut it into small pieces, divide or divide.
Serve the chicken with your choice of salad mix and sauce with curried Greek yogurt. Alternatively, you can use it for sound wrapping

How to keep chicken chickens
1 kg / 2.2 pounds of chicken breast produces 4 to 6 servings of curried chicken. However, depending on how you use it, it is not enough for even 8 servings. (E.g. if you feed with sandwiches or wrappers because they are very tight.)

I cook half minced chicken at a time (family of 4). Then cook the rest within 4 days of grinding.

Based on my experience,

Cooked chicken can be refrigerated for up to 2 days without damaging the taste too much.
Uncooked chicken should be refrigerated for up to 2 days (according to the USDA Food Safety and Inspection Service) but kept 4 days in the past. Or you can freeze it for up to 1 month without disturbing the taste and texture. If it freezes, keep it in the refrigerator overnight.
Cooked yogurt can be refrigerated for up to 5 days.