YELLOW CURRY CHICKEN
I've recently fallen in love with yellow curry. The oven does most of the work with this easy recipe, but the flavor rings of extensive preparation!
Combine a Tablespoon of yellow curry paste, a Tablespoon of rice wine vinegar and a Tablespoon of golden soy sauce. Make sure the boneless skinless chicken breasts are dry and dip them in the curry paste combination, coating them well.
Place the chicken breasts on a baking sheet. You can make some wonderful roasted vegetables to go with the chicken. Chop cabbage, red or green peppers and onions if you like them. Place the vegetables in a single layer alongside the chicken breasts. Drizzle olive oil over the veges and turn them a few times to coat them. Roast the chicken and vegetables at 400 degrees for about 15 minutes. When you plate this meal, use the pan drippings to finish the chicken breasts. Delicious!