Curried Chicken Breast
2 full chicken breasts, split into two at the breastbone, to serve four
1 cup warm water
4 tsp salt 1/2 cup melted butter
2 tsp lemon juice
1 tsp Signature Spices Curry powder
1/4 tsp freshly-ground white pepper
Trim the breasts neatly but do not skin or bone. Grill over low heat 15 minutes,
turning about every 5 minutes. Dissolve salt in the warm water, and while the chicken
continues to cook, baste with the salted water.
Cook 25 minutes, turning every 5 minutes, basting the breasts with the salted water
just before you turn them.
Combine melted butter, lemon juice, Signature Spices Curry powder and pepper.
Do not baste with salted water from this point. Increase heat to medium-high and
baste with the butter mixture while continuing to turn every 5 minutes for a final 15
minutes of cooking.
