Curried Walnut Chicken
Walnut Marketing Board
This curry isn't full of heat, but it is definitely full of flavor!
- ¼ cup reduced sodium soy sauce
- ¼ cup sherry or red wine
- 2 tsps vegetable oil
- 2 Tbsps sugar
- 1 clove garlic, minced
- 1 Tbsp grated fresh gingerroot OR 1 ½ tsps powdered ginger
- 4 skinless, boneless chicken breast halves
- Lemon Curry Sauce:
- ⅓ cup fat-free mayonnaise
- ⅓ cup plain nonfat yogurt
- 2 Tbsps lemon juice
- 2 tsps curry powder
- 1 clove minced garlic
- Salt and pepper to taste
- ⅔ cup chopped California walnuts
- To make the marinade, in a medium bowl, combine the soy sauce, sherry, oil, sugar, garlic, and gingerroot or ginger. Whisk until the sugar has dissolved. Put the chicken in a large lock-top plastic bag and pour in the marinade. Press the air out and seal the bag tightly, then massage the bag gently to distribute the marinade. Place in a large bowl and refrigerate for at least 2 hours, or for up to all day if you wish. Remove the chicken from the marinade; reserve the marinade.
- To barbeque the chicken, grill over hot coals, turning occasionally and brushing two or three times with the reserved marinade during the first 10 minutes. Total cooking time is about 15 minutes; chicken is done when it is opaque throughout, with no trace of pink in the center; cut into a couple pieces to be sure. Alternately, cook the chicken under the broiler, turning it once and brushing two or three times with the reserved marinade during the first 8 minutes. Total cooking time is 12-15 minutes, and the chicken is done when it is opaque thoughout, with no trace of pink in the center. Cut into pieces to be certain.
- At any free moment, prepare the Lemon Curry Sauce: In a small bowl, stir together the mayonnaise and yogurt, lemon juice, curry and garlic. Season with salt and pepper to taste and stir in walnuts.
- Serve breast halves accompanied by the Lemon Curry Sauce. Serves 4.