Pan Grilled Curry Chicken

I've never been a big fan of mayonnaise, yet living in Japan, where it's practically worshiped, my eyes have opened to its potential to be wielded as an ingredient for good.

Surprisingly, one of its uses here is in cooking. Initially, the concept seemed odd to me, given we're more used to seeing mayo slathered onto sandwiches and mixed into salad dressings, but it makes sense. Mayonnaise is simply an emulsion of eggs, oil, and seasonings. When cooked, the oil renders out, leaving the egg and seasonings behind.

In dishes like meatballs, a small amount of mayonnaise contributes both flavor and moisture. When used in marinades, it envelops lean meats, basting them as the oil renders out during cooking. This leaves behind a savory coating that enhances the meat's exterior while keeping it succulent and juicy on the inside.

This simple dish was inspired by tandoori chicken, but unlike the original, it comes together in almost no time. You can prep this in advance by marinating thin chicken breast medallions in an aromatic blend of Japanese curry powder, soy sauce, and tangy, savory Kewpie mayonnaise.

When grilled up in a hot skillet, the mayonnaise creates a protective barrier, yielding a golden brown crust that transforms the otherwise bland breast meat into a delectably juicy treat. Since the chicken is sliced thinly, it ensures the meat cooks quickly and evenly, allowing for a hot, fast sear without worrying about undercooking.

To round off the meal, I served the Curried Chicken with my Blistered Shishito Peppers, a few wedges of Meyer lemon, and a bowl of rice pilaf.