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Indian Spiced Chicken

chicken - breast, curry

1 1/2 pounds chicken breasts; skinned
4 lemon wedges
----spice mixture----
2 tablespoons vegetable oil
2 cloves garlic; minced
1 tablespoon water
2 teaspoons paprika
1 teaspoon ground ginger
1 teaspoon coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/4 teaspoon ground turmeric
1/4 teaspoon ground cayenne pepper
1 tablespoon lemon juice

Serve this with lemon wedges for guests to squeeze onto their chicken. Spice Mixture: In small bowl stir together oil and garlic. Stir in water, paprika, ginger, coriander, cumin, nutmeg, turmenc and cayenne pepper. Spoon I tablespoon into another small bowl; stir in lemon juice and set aside. Arrange chicken in single layer in shallow glass dish; brush with remaining spice mixture. Cover and refrigerate chicken for I hour. (Chicken can be prepared to this point and refrigerated for up to 24 hours; let stand at room temperature for 50 minutes.) Place chicken, flesh side down, on greased grill over medium-high heat; close lid and cook for 5 minutes. Turn and brush flesh with reserved lemon mixture. Close lid and cook, turning often. for about 12 minutes longer or until chicken is no longer pink inside and juices run clear when chicken is pierced. Serve with lemon wedges. Serve with Pappadams, Spiced Potato Salad and Coconut Crunch Beans.

Contributor: Canadian Living - June, 1997

Yield: 4 servings

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