Curry Chicken Recipe

• 9g Tea&Grill BBQ green tea seasoning
• 500g chicken breast, cut into bite-sized pieces
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped green onions
• 1/4 cup curry powder
• 1/4 cup coconut milk
• 1/4 cup chicken broth
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh basil, for garnish
• 1/4 cup thinly sliced red chili peppers, for garnish (optional)
• 1/4 cup thinly sliced green onions, for garnish

• Pat the chicken pieces dry with paper towels. In a small bowl, combine the minced garlic, grated ginger, chopped cilantro, and chopped green onions. Mix well.
• Rub the olive oil all over the chicken pieces, then rub the herb mixture onto the chicken, ensuring they are evenly coated. Season the chicken generously with salt, black pepper, and 5g of the Tea&Grill BBQ green tea seasoning. Let the chicken rest at room temperature for 10 minutes to allow the flavors to penetrate.

• Heat a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for about 3-4 minutes per side, or until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.

• In the same skillet, add the curry powder and toast over medium heat for about 1-2 minutes, stirring constantly to prevent burning.
• Add the coconut milk and chicken broth to the skillet. Bring to a simmer and let it cook for about 5-7 minutes, or until the sauce thickens slightly.

• Return the cooked chicken to the skillet with the curry sauce. Stir everything together for another 1-2 minutes, allowing the flavors to meld.
• Transfer the curry chicken to a serving plate. Garnish with chopped fresh basil, thinly sliced red chili peppers (if using), and thinly sliced green onions.
• Serve immediately, enjoying the tender chicken in a rich, aromatic curry sauce with the unique flavor of green tea seasoning.