Chicken fillet in lemon marinade with curry
4 servings
20 minutes
Chicken fillet in lemon marinade with curry is an exquisite blend of citrus freshness and warm Eastern spice notes. Lemon juice tenderizes the meat, adding juiciness, while mustard and wine vinegar enhance the flavor palette with a light spiciness. Curry adds depth to the dish, revealing subtle spice aromas and creating a rich taste. This dish is perfect for both everyday dinners and festive occasions. Cooked on a grill pan, it develops an appetizing golden crust and fills the plate with aromatic juice when cut. Served with light salads or fragrant rice, it complements them with lemon freshness and spice warmth. A European classic with an Eastern twist – a worthy choice for those who appreciate refined yet simple-to-make dishes.
1
We make the marinade: onion in half rings, mustard, wine vinegar, soy sauce (optional, amount also depends on your taste), squeeze the juice of 3 lemons (first press and roll them to get more juice).
- Onion: 4 pieces
- Mustard: 50 g
- Wine vinegar: 150 ml
- Soy sauce: to taste
- Lemon: 3 pieces
2
Mix everything and place the fillet at the bottom covered with a layer of onion.
- Chicken fillet: 4 pieces
- Onion: 4 pieces
3
After 30 minutes, flip the piece and leave it for another 30 minutes.
4
We take it, sprinkle with pepper, salt, and curry, and grind it.
- Ground black pepper: to taste
- Salt: to taste
- Curry: to taste
5
On a hot (preferably grill) pan, greased with a drop of olive oil, place the chicken pieces and fry for 3-4 minutes on each side over medium heat.
- Olive oil: 5 ml
6
Remove from heat, cover with a lid, let the meat rest for 5 minutes, and it can be served.
7
I've never tasted such juicy brisket, the juice literally squirts when cutting. Enjoy your meal!