In the mood for an Asian inspired night in? Chef Julyss Albor, the new chef at The Yacht Club in InterContinental Abu Dhabi, provided this chicken curry recipe to tempt your taste buds. He said: “The grilled chicken with Japanese curry offers an aroma and flavour that delights the senses.”

Ingredients:

• Two pieces chicken breast
• Pinch of salt
• Pinch of crushed black pepper
• 15g chopped garlic
• 100g chopped onion
• One spoon of ghee butter
• One spoon of Japanese Curry paste
• ¼ litre water
• The juice of half a lemon

Method:

1. Sautée chopped garlic and onion with ghee butter until lightly golden in colour
2. Add the curry paste and fry for a minute to release all the flavours of the curry mix
3. Add the water and bring to a boil and cook for 15 minutes
4. Last, add the lemon juice and keep aside
5. Season chicken breasts with salt
6. and pepper
7. Grill on any non-stick pan on both sides until golden
8. Add the curry sauce and simmer for
9. a minute
10. Serve immediately. Bon appetit!

Check out our very own Tried and Tested review of this recipe below.

When we were taught to make curry it was in the traditional way. Jars of spices (ground and whole) would line the counter as we added a handful of this and spoons of that to make a masala. So we were a bit skeptical when we read we only needed a curry paste to produce the dish provided by Chef Julyss Albor at The Yacht Club in InterContinental Abu Dhabi Hotel.

Nevertheless, we went off to the supermarket with recipe list in hand. We couldn't find anything that said Japanese curry paste but did find a green and yellow Thai curry paste.  We opted for the yellow curry (based solely on the decision that a yellow curry would perhaps look more appetizing than a green one).

The recipe was easy enough to follow and the paste (we added a heaping spoonful, since we were suspicious as to how strong or spicy it would be) did smell like the part. Best of all, we didn't need to empty out the entire spice cupboard in the process.

Since we don't have a grill I opted to pan fry the chicken in hot oil. This seemed simple enough however it did provide to be quite a mess to clean up. We ended up wearing our apple green oven mitt to prevent hot droplets of oil from sizzling up and stinging our skin. It did prove to be quite effective even if we did look ridiculous.

We served the curry over some plain basmati rice like the chef recommended and our resident taste tester was very pleased. Not only did the curry taste delicious but it was a much easier way to get our curry fix without the hassle of trying to secure several ingredients. If your like us, you like your curry spicy and so adding a few chillies to the pot may be the way to go next time.

We give it four out of five spoons!