These easy, aromatic, spicy and sticky grilled curry chicken thighs are made with Malaysian curry powder that is full of nutritional values. Curry powder is a mixture of an assortment of spices, typically the mixture can include chilli pepper, coriander, cumin, fenugreek and turmeric. Depending on the recipe and the brand, other elements like dried red chilli, coriander seed, aniseed, cinnamon, star anise, nutmeg, cardamom, black pepper, clove, ginger, garlic, fennel seed, mustard seed and curry leaf may be included as additional ingredients. Curry powder can range from mild to hot and the blend can include anything from 5 spices up to 20 spices. Curry powder is broadly used to spice up dishes that include chicken, beef, lamb or seafood. Vegetables like cauliflower, pumpkin, sweet potato, potato, cabbage, peas, beans and chickpeas are also extensively used to make vegetarian or vegan curry dishes. Some salad dressing recipes likewise include curry as an ingredient. For my gluten free grilled curry chicken recipe, I am including Malaysian curry powder (Ayam brand, ingredients include coriander seeds, dried chilli, aniseed, cumin, turmeric, cinnamon, star anise, pepper, fenugreek, nutmeg and cardamom), turmeric powder, paprika powder, blackstrap molasses, Worcestershire sauce, dry sherry and rice bran oil as my main ingredients for the marinade. This recipe is also dairy free, soy free, egg free, nut free, corn free and refined sugar free.
The term curry came from the word “Kari” in the Tamil language in India, meaning sauce or gravy for rice. Curry powder is believed to be a Western creation invented as far back as 4000 years ago by the British and has since been incorporated into many different cuisines in countries all over the world today. In India, comparable spice mixtures are usually by regions, for example, in the Northern provinces, it is called garam masala. Since curry powder comprises many fresh as well as dried spices, as a result, there are numerous health benefits that arise from these spices used. Turmeric is the light yellow spice most commonly included in curry powders. Health benefits of turmeric mainly come from its curcumin component that has anti-inflammatory properties: aid the treatment of arthritis, inflammatory bowel disease and pancreatitis; promote bone health and prevent osteoporosis; regulate blood sugar level and may lower risks for diabetes; support healthy central nervous system and reduce risks of Alzheimer’s disease; may help to prevent or decrease risks of cancer like prostate, breast, skin and colon cancer. Coriander (cilantro seeds) is another regular spice included in curry powder, its health benefits include: contains natural antibacterial properties; helps detoxify the body from mercury, lead and other toxic heavy metals; treatment for food poisoning; promote healthy digestive system; assists in lowering blood pressure and cures skin problems. Cumin is also another spice commonly added to curry powder, its health benefits include: promote healthy digestive system; support weight loss; has anti-inflammatory, anticancer, anti-diabetic and antioxidant properties and typically used in traditional medicines to treat asthma and rheumatoid arthritis; promote healthy central nervous system and a natural laxative including anti-fungal and anti-bacterial properties. Cardamon is another spice regularly added to curry powder, its many health benefits include: promotes gum health; helps lower blood pressure and reduce risks of cardiovascular diseases like heart attacks and strokes; supports healthy immune system and has anti-cancer and anti-inflammatory properties. Cinnamon is a remedy for upset stomach, diarrhea and vomiting. While the fenugreek in curry powder helps lower cholesterol level and may help avoid the development of cholesterol gallstones.
Grilled Curry Chicken Thighs
- 1.2 kg 2.65Ib/42.33oz skinless and boneless chicken thighs, trimmed (8 thighs)
- 2 large brown unions halved and thinly sliced
- Steamed basmati rice to serve
For The Marinade:
- 80 ml 1/3 cup rice bran oil
- 80 ml 1/3 cup blackstrap molasses
- 80 ml 1/3 cup medium dry sherry
- 2 tablespoons gluten free Worcestershire sauce
- 2 tablespoons maple syrup
- 3 tablespoons curry powder
- 1 teaspoon paprika powder
- 1 teaspoon turmeric powder
- ¼ teaspoons ground white pepper
- 2½ teaspoons salt
For The Garnish:
- 250 g 8.82oz steamed baby peas
- Mix all the ingredients for the marinade together in a medium bowl. Whisk and mix well.
- Marinade the chicken thighs in a large bowl. Cover with cling wrap and set aside in the fridge for 30 minutes.
- Pre-heat fan force oven to 180C or 350F.
- Place all the onions evenly in a large baking tray lined with baking paper.
- Add the marinated chicken thighs on top of the onion covering all the onion pieces.
- Brush and add half of the marinate onto the chicken thighs and reserve the rest of the marinade.
- Grill the chicken thighs bottom side up for 20 minutes and then turn the chicken thighs around. Brush and add the remaining marinate onto the chicken thighs. Grill for another 25 minutes or until chicken is cooked through.
- Carefully pour all the sauce in the baking tray through a fine sieve into a medium bowl and reserve the sauce as a dressing for the chicken.
- Serve the chicken with some steamed baby peas, sauce and steamed rice.