Curry paste is usually available at supermarkets in different degrees of heat. If it isn't, combine 2 teaspoons of curry powder with 2 tablespoons of vegetable oil. Serve with coriander chutney, which you can buy at most Indian food shops and some supermarkets. It's also easy to make your own; just refer to our recipe below.
1 tablespoon chopped fresh ginger
1 tablespoon chopped garlic
2 tablespoons medium to hot curry paste
1 teaspoon honey
2 tablespoons lime juice
1/2 cup yogurt
2 tablespoons vegetable oil
4 chicken breasts, skin on, bone in
Salt to taste
Combine ginger, garlic, curry paste, honey, lime juice, yogurt and vegetable oil in a bowl and whisk until uniform. Spoon marinade over the chicken and marinate for 1 hour or overnight in the refrigerator.
Preheat grill to medium-low.
Season chicken with salt and place chicken, skin side up, on grill. Grill for 20 minutes, turn chicken over and grill, skin side down, for 10 minutes. Turn over again and grill for another 5 minutes or until juices run clear. (Grilling time will depend on the thickness of the breasts.)
Remove chicken and let rest for 5 minutes. Place on a platter and garnish with lime wedges and cherry tomatoes. Serves 4.
You can substitute yogurt for coconut milk if desired.
1 bunch coriander, roots removed and coarsely chopped
1/2 cup chopped green onion
2 tablespoons chopped jalapeño or to taste
1 tablespoon chopped ginger root
1 teaspoon chopped garlic
1 teaspoon sugar
1/2 cup coconut milk
Salt to taste
Combine all ingredients in a food processor and process until smooth. Makes about 1 cup.