Backpacking Dad’s Butter-Curry Chicken Recipe

01/11/2011 By Shawn Burns

I made some awesome chicken tonight. I’m pretty bored with salt-and-pepper chicken breasts, so I made a marinade.

3 boneless chicken breasts

1 1/2 cups Greek yogurt, plain

kosher salt (a non-insane amount, like a tablespoon)

ground black pepper (a non-insane amount, like 1 1/2 teaspoons)

ground cumin (a non-insane amount, like 1/2 a tablespoon)

ground coriander (a non-insane amount, like 1/2 a tablespoon)

curry powder (a non-insane amount, like 3/4 of a tablespoon)

garlic powder (possibly an insane amount; use your best judgment, garlic face)

chili powder (a non-insane amount, like 1/2 tablespoon)

1/2 chopped onion.

I mixed the mix in a bag to get it mixed mixly. I made sure to get all the air out of the bag first so that I could just smack the back around the room without it popping and gushing marinade and raw chicken everywhere. Much fun was had.

I put the chicken in the fridge for 3 or 4 hours. When it was time to cook it I grabbed my cast iron dutch oven, set it on an element and turned the heat up to medium.

Then I added the butter. Your mileage may vary, but I found that my 1 1/2 tablespoons was probably not enough. I added the chicken to the pan after the butter was melted and then put the cover on, and the kitchen started to smell amazing.

I cooked the chicken for about ten minutes on the first side, then flipped it and cooked another eight to ten minutes. The reason I say I may not have had enough butter is that at the end the marinade that had mixed with the butter ended up less a sauce and more a barnacle on the bottom of the pan. The chicken was fine without a sauce, but I always hope for a sauce.

So, there. Have some chicken. Don’t burn your sauce. Enjoy.

(This recipe copyright 2010 Backpacking Dad’s Easy Chicken Recipes, available soon from Backpacking Dad Press, a fully-owned subsidiary of Backpacking Dad Enterprises, controlling shareholder of Backpacking Dad Inc. An unlimited liability corporation.)