Green Curry Baked Chicken by Soa Davies

Green Curry Baked Chicken by Soa Davies

  • Prep Time 2 hours
  • Cook Time 12+ minutes
 

Ingredients

Chicken:

  • 4 chicken breasts, boneless but skin on
  • Salt & pepper to taste
  • 1 tablespoon olive oil
  • tablespoon green curry paste
  • 1 teaspoon curry powder
  • 1 tablespoon finely minced green onion, green part only
  • 1 tablespoon finely minced cilantro
  • 2 teaspoons grated fresh ginger

Green Curry Vinaigrette:

  • 2 tablespoons rice wine vinegar
  • 2 tablespoons lime juice
  • 1 tablespoon minced shallots
  • 1 teaspoon green curry paste
  • 6 tablespoons extra virgin olive oil
  • pinch salt
  • freshly ground black pepper

Directions

Chicken:

  1. Liberally season the chicken breast on both sides with salt and pepper
  2. Stir together the olive oil, curry paste, curry powder, green onion, cilantro and ginger.
  3. Marinate the chicken breasts for at least 2 hours
  4. When ready to cook, preheat oven to 350˚F
  5. Heat an oven proof skillet with 2 tablespoons canola oil
  6. Place the chicken breasts, skin side down in the hot pan and sear the chicken
  7. When the skin is golden brown, turn and place the pan in the oven and bake for 8 to 12 minutes, until a meat thermometer registers 155˚F when probed at the thickest part of the breast.

Green Curry Vinaigrette:

  1. Stir together rice wine vinegar, lime juice, shallots and curry paste
  2. Slowly whisk in the olive oil and season to taste with salt and pepper
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