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Feb 22, 2013

Chicken Breasts with Curry Sauce and Golden RaisinsRecipe by Jamie Purviance

Rating: 5 stars

2 Reviews

Serves: 4 // Prep time: 15 minutes | Grilling time: 4 to 5 minutes

Grocery List

Fresh Produce

  • .5 oz fresh oregano
  • 3 scallions

Meat / Poultry / Seafood

  • 4 boneless, skinless chicken breast halves (without tenders), each 4 to 6 oz

Oil and Spices

  • .5 tsp curry powder
  • 2 tbsp extra-virgin olive oil
  • .75 tsp freshly ground black pepper
  • .5 tsp kosher salt

Condiments

  • 1 cup mayonnaise
  • 1 tbsp white wine vinegar

Wine / Beer / Spirits

  • 1.5 fl oz dry white wine

Other

  • .5 cups golden raisins
  • .5 cups salted almonds

Ingredients

  • 4 boneless, skinless chicken breast halves (without tenders), each 4 to 6 ounces
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • ½ teaspoon finely chopped fresh oregano leaves
  • ½ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper

Sauce

  • 1 cup mayonnaise
  • 3 tablespoons dry white wine
  • 2 scallions (dark green part only), finely chopped
  • ½ teaspoon curry powder
  • ¼ teaspoon freshly ground black pepper

  • ⅓ cup golden raisins
  • ⅓ cup chopped toasted, salted almonds
  • 1 scallion (dark green part only), finely chopped or 3 tablespoons snipped chives

Instructions

  1. Prepare the grill for direct cooking over medium-high heat (400° to 500°F).

  2. Place one of the chicken breasts on a work surface between two sheets of plastic wrap. Using a meat mallet or the bottom of a small, heavy skillet gently pound from the center toward the edges until the meat has a uniform thickness of just over ¼ inch. Repeat with the remaining chicken breasts.

  3. In a large bowl whisk the oil, vinegar, oregano, salt, and pepper. Add the chicken breasts to the bowl and turn to coat all sides thoroughly. Cover and let stand at room temperature while you make the sauce.

  4. In a medium bowl combine the sauce ingredients. Set aside.

  5. Brush the cooking grates clean. Grill the chicken, smooth (skin) side down first, over direct medium-high heat, with the lid closed, until no longer pink, 3 to 4 minutes. Turn the chicken over and grill just to sear the surface, about 1 minute more. Remove from the grill and serve the chicken warm with the sauce, raisins, almonds, and dark scallion greens. 

2 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Jun 23, 2013

EASY, FAST, IMPRESSIVE AND GREAT FOR RESTRICTIVE DIETS

First for those who don't know that there are many blends of curry (curry is just a blend of several spices) ; going from very mild to really hot. Good thing is that the hot ones are usually marked HOT. We like the Hot one but for company always use a mild curry. Picked this recipe as having friends over. One diabetic and one recovering from heart surgery. The diabetic did not have the raisin/nut mix and the heart surgery did not have the sauce. I urged all others just to try the curry sauce; they all loved it!
This is a Keeper!

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Jul 7, 2013

Jeff S

Family of 5 gave 5 thumbs up, great textures and layers of flavor

Had our doubts about this going in, but really, really good recipe. The almonds and raisins add some interesting texture and flavor. We used a madras curry powder and the sauce was very tasty. None of my kids had a drop left on the plate, which was surprising. Have been asked to make this again by the family.

Type of Griller

Intermediate

Would you recommend this recipe? YES

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Chicken Breasts with Curry Sauce and Golden Raisins

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