Serves: 4
Total Calories: 121
Dissolve the curry paste in a small amount of the buttermilk in a large bowl. Stir in the remaining buttermilk, teriyaki sauce, ketchup, and garlic salt. Add the chicken and turn to coat and submerge. Cover and refrigerate for 1 hour.
Heat a grill for hot direct grilling. Coat the rack with oil and set it about 3 inches from the fire. Remove the chicken from the marinade and grill until browned and cooked through, about 5 minutes per side serve.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Grilled Red Curry Chicken recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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