Recipe for Curried Chicken on the Grill (with Cilantro Chutney)

6-8 boneless, skinless chicken breasts

Marinade:

1/4 cup olive oil

1/4 cup fresh lemon juice

2 T mayo or plain yogurt (see note)

1 T garlic powder or fresh garlic puree

1 tsp. poultry seasoning

1 T Madras curry powder ( Sun Brand Recommended )

2 tsp. sweet curry powder

1 T. dried cilantro or 2 T fresh cilantro, finely minced

cilantro chutney for serving

Trim all visible fat and tendons from chicken breasts, then make small slits going crosswise down each chicken breast about 1/2 inch apart, being careful not to cut through. (This helps the marinade to penetrate.) Put chicken in single layer in Ziploc bag.

Mix marinade ingredients and pour marinade over chicken, then seal bag and marinate for 4-12 hours in the refrigerator. You can turn it over a few times if you're home but it's not essential.

To cook, preheat grill to medium high and spray with nonstick spray. Grill chicken about 15-20 minutes, or until each piece is slightly browned and feels firm but not hard to the touch. Serve hot, with cilantro chutney if desired.

This chicken could also be cooked in a stove-top grill pan with ridges or a George Foreman Grill with good results.