Grilled Chicken with Soy-Curry Sauce
I recently found this awesome site Healthy Yum. This site is like Tastespotting for healthy food, awesome! I was perusing the drool worthy pictures and found this recipe from Cookin Canuck. I love anything with soy sauce. I crave it. I am a salty girl, much prefer a salty snack over a sweet one and don’t get me started on mixing the two (hello Salted Caramel Cupcakes!) I was also intrgued/slightly scared by the addition of curry powder but thought the picture was just too good pass up, it was going on the menu.
Scottie put the marinade together around lunchtime, so I marinated mine for about 6 hours. I also used one package of chicken which resulted in 3 chicken breasts, plenty for dinner and my lunch the next day. Let me also state that I did not read the entire recipe and left out the chicken broth for the sauce, even though I bought chicken broth specifically for this recipe, oh well. So I boiled the marinade (which kinda freaked me out, next time I may just make a double batch of marinade- sans chicken juices) and then noticed how thick it got, so I added more soy sauce and some water. I figured all was ok until I tasted it. Holy salt! I love salt but not that much! I pour it into creamer pitcher and let Scottie use it as his own descretion. Even he found it to be salty. So yeah, I know know why it was salty! Nonetheless, I didn’t miss the sauce because the chicken had AMAZING flavor. I made up some brown basmati rice and stir fried some red pepper, snow peas, and zucchini for a well rounded meal.
Definitely give this recipe a go, and make sure to read the entire recipe. 
Grilled Chicken with Soy-Curry Sauce
From Cookin Canuck
Once the chicken is done, remove it from the grill and let it rest until the sauce is done. While the chicken is cooking, pour the reserved marinade into a medium saucepan. In a small bowl, mix the cornstarch with the water and stir to combine. Add the cornstarch mixture to the marinade. Add chicken broth. Bring the sauce to a boil and cook until the sauce coats a spoon, about 12-14 minutes.
Serves 6.
July 17th, 2009 at 12:08 pm
Looks delish. Back when we’d marinate chicken, I was never fond of boiling the marinade and using it as a sauce. It just creeped me out.
I like the way you cut the zucchini. I may have to try that instead of the traditional half moons.
July 17th, 2009 at 12:12 pm
Crystal-I think I am going to try this marinate for tofu next, I have fallen in love with baked tofu and I think this would be fantastic! And yes, I usually cut zucchini in half moons but since I was sauteing peppers and snow peas I figured I would try to make them all the same size