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Curried Chicken With Mint-Soy Vinaigrette

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Makes: 4 servings adjust



  • 2 Boneless Skinless Chicken Breast Halves, cut into chunks
  • 1 12 teaspoons Curry Powder
  • 12 teaspoon Kosher Salt
  • 1 teaspoon Ground Black Pepper
  • 12 teaspoon Ground Cumin
  • 2 tablespoons Vegetable Oil

Step 1

In a small bowl combine the curry powder, pepper, salt and cumin. Spoon the oil over the chicken, turning to coat them evenly, and then evenly sprinkle the dry ingredients over them on both sides. Cover chicken with plastic wrap on a plate and marinate in the refrigerator for 1 hour or longer.


  • 2 large Egg Yolk, beaten
  • 14 cup Rice Wine Vinegar
  • 2 tablespoons Fresh Mint, finely chopped
  • 1 tablespoon Soy Sauce
  • 12 teaspoon Ground Coriander
  • 12 cup Vegetable Oil
  • 14 teaspoon Kosher Salt
  • 14 teaspoon Ground Black Pepper

Step 2

In a food processor fitted with the steel blade or a blender, combine the egg yolks, vinegar, mint, soy sauce and coriander. With the motor running, slowly drizzle in the oil and continue processing until smooth. Transfer the dressing to a bowl, season to taste with salt and pepper, cover with plastic wrap and refrigerate.

Step 3

In a non-stick pan over medium heat, saute chicken until cooked through and nicely browned, about 2 minutes per side. Serve immediately, either drizzling vinaigrette or using it as a dip.
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