Chick chick chicken

This marinated chicken breast recipe is something we make at home often. We marinade the chicken and serve it with a side of palm heart salad, broccoli or bulgur salad. Once marinated it keeps well in the fridge for 3-4 days. It’s my husband’s (not-so-secret) recipe now – Enjoy! Preparation time: 10 minutes. Cooking time: 10 minutes.


  • 2 chicken breasts sliced into various strips (this is optional and can be cut or sliced however you prefer)
  • 3 or 4 garlic cloves crushed
  • 2-3 tbsp. tomato paste
  • 1 tsp. red pepper paste
  • 2 tsp. curry powder
  • 1/2 tsp. chili powder
  • 1/4 cup of olive oil
  • Salt and pepper to taste


  1. Place the chicken strips into a plastic container.
  2. Place all the ingredients over the chicken, with the olive oil last.
  3. Mix thoroughly so that all of the chicken is coated in the marinade.
  4. Seal the plastic container and place in the fridge for a few hours (you can cook this straight away, but it tastes better after a few hours or even overnight once it has a chance to properly marinade).
  5. When you’re ready to cook, preheat a pan on medium heat.
  6. Fry the chicken for 4 minutes on each side (no need to add extra oil as the marinade already contains this). Use a lid to cover the pan at an angle while frying (not fully) – this will help contain any mess. If you have large pieces of chicken, fry for an additional few minutes until cooked.
  7. Serve the chicken alongside any of the salad or sides listed here.



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