Grilled Curry Chicken Recipe with Coriander Cumin Fries

This grilled curry chicken recipe has a spiciness that is not belittled by the speed at which it can be prepared. Pairs well with fries (recipe below) or with white or brown rice.

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Grilled Curry Chicken

Spicy grilled chicken with curry powder, tumeric, and cayenne

Course Main Course

Cuisine American, Indian

Keyword Chicken, Curry Powder, Grilled Chicken, spicy chicken

Prep Time 5 minutes

Marination 1 hour

Servings 2 people

Ingredients

• boneless skinless chicken breast
• 1 tsp olive oil
• 1 tsp curry powder
• 1 tsp cayenne powder
• .5 tsp garlic powder
• .5 tsp coriander
• .5 tsp turmeric
• .5 tsp garam masala

Instructions

• Mix spices and oil in a bowl with chicken and allow to marinate for up to one hour in a refrigerator
• Preheat grill to medium-high
•  Add the chicken to grill. Cook for about 10-15 minutes, flipping halfway through
• You're looking for an internal temperature of 170°F for the chicken.

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Indian-Spiced Cumin Coriander Fries

Baked fries spiced with cumin, coriander, paprika, and cayenne

Course Side Dish

Cuisine American, Indian

Keyword baked fries, coriander, cumin, French fries, fries

Prep Time 10 minutes

Cook Time 40 minutes

Servings 2 people

Ingredients

• 2 russet potatoes
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp cayenne
• .5 tsp paprika
• .5 tsp red pepper flakes
• .5 tsp salt to taste

Instructions

• Cut potatoes into desired fry shape – regular, shoestring, wedge, etc.
• Place all ingredients into a large bowl and stir until fries are fully coated with spices
• Preheat oven to 450°F
• Spread fries evenly across a baking sheet and place in oven
• Cook for 30 minutes. At 15 minutes, remove pan and flip/stir fries
• Reduce heat to 400
• Continue cooking, flipping every 10 minutes until fries reach desired consistency

Suggestions for Serving or Shifting Sides for the Grilled Curry Chicken

To keep this simple, serve the fries with spicy mayo or ketchup. Spicy mayo is deceptively easy to prepare if you have not done so already. Just mix about a quarter of a cup of mayo with at least a teaspoon of sriracha.

Ketchup is questionable here. Plain ketchup would do a slight disservice to the flavors and spices, but could convince a particularly food-wary child to try some. If you care about that. Ketchup is also an opportunity for spice experimentation; mix one of the spices from the fries into your ketchup to edge this towards something more interesting.

The grilled chicken is somewhat dry since this is a rub recipe. To accentuate the flavors already involved at this point, consider halving the spices listed in the grilled curry chicken recipe and mixing that into a saucepan with a quarter of a cup of coconut milk. Heat on the stove top until the spices blend into the milk and the mixture begins to simmer. Remove from heat and pour over chicken.

If you desire a different kind of carbohydrate fix or are low on spuds, serve the chicken over a bed of long grain white rice, brown rice, or Basmati rice. Add the coconut milk sauce mentioned above. Top with onions sauteed with olive oil, garlic, salt, a touch of curry powder, and pepper.