Orange-Curry Chicken With A Pecan Crust

Course : Curry
Serves: 1
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1 teaspoon curry powder
1 tablespoon unsalted butter
1 teaspoon minced orange zest
1 medium juice -- (and any pulp) of 1 orange
1/3 cup plain yogurt
6 medium boneless -- skinless chicken breast halves (about 6 oz. each)
1 1/2 cups well-crushed cracker pieces -- (about 16 crackers)
1 teaspoon salt
1/3 cup finely chopped dried cranberries or raisins
2 teaspoons minced fresh ginger
4 1/4 ounces finely chopped pecans -- (1 cup)
4 tablespoons melted butter

Preparation / Directions:

For the marinade--In a small, dry saut‚ pan, warm the curry powder over medium heat until it perfumes the air, about 1 min. Turn off the heat, add the butter, and stir until the butter is melted. In a nonreactive bowl, mix the curry butter, orange zest, juice, and yogurt. Rinse the breasts, pat them dry, and put them in the marinade, turning to coat. Cover the bowl with plastic and refrigerate for 1 to 4 hours. For the coating--In large, shallow dish, combine the crackers, salt, cranberries, ginger, and pecans. Drizzle the melted butter over the mixture and toss to combine. To coat and cook the chicken--Heat the oven to 450øF and butter a baking sheet or rack. Follow the directions in the photos at left for coating the chicken. Roast the chicken until it's crisp, browned, and cooked through, 25 to 30 min. Check after 15 min. If the chicken is getting too brown, reduce the heat to 400ø and add 5 min. to the total cooking time. Dried cranberries and fresh ginger add unexpected zing to this pecan-cracker crust. Serves six. Source: Elizabeth Terry is the chef/owner of Elizabeth on 37th in Savannah, Georgia

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