Marinated Chicken Breast With Coconut Curry Sauce

Name: Marinated Chicken Breast With Coconut Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 boneless skinless chicken breasts; 4 tablespoons plain yogurt; 1 lemon, juice of; 1/2 teaspoon garam masala; 1/2 teaspoon turmeric; 1 tablespoon olive oil; salt and pepper; 1 red chile, seeded and chopped (or leave seeds in if you like it spicier); 1 lemon grass root, white only,chopped; 1/2 teaspoon coriander seed; 1 lime, juice of; 1 shallot, finely chopped; 1 clove garlic, peeled and finely chopped; 1 tablespoon fresh ginger, peeled and finely chopped; 1 tablespoon peanut oil; 200 ml coconut milk

Servings: persons

2 boneless skinless chicken breasts
4 tablespoons plain yogurt
1 lemon, juice of
1/2 teaspoon garam masala
1/2 teaspoon turmeric
1 tablespoon olive oil
salt and pepper
1 red chile, seeded and chopped (or leave seeds in if you like it spicier)
1 lemon grass root, white only,chopped
1/2 teaspoon coriander seed
1 lime, juice of
1 shallot, finely chopped
1 clove garlic, peeled and finely chopped
1 tablespoon fresh ginger, peeled and finely chopped
1 tablespoon peanut oil
200 ml coconut milk

1
Prepare marinade by mixing in a shallow dish the yogurt, lemon juice, garam masala,and turmeric.
2
Add the chicken breasts and coat them well with the marinade.
3
Cover, and refrigerate for 2 hours.
4
Pre-heat oven to 400u00b0F.
5
Heat the olive oil in a frying pan and brown the chicken on both sides.
6
Season with salt and pepper to taste.
7
Transfer chicken to a small roasting pan and cook in the oven for 20 to 30 minutes, or until juices run clear.
8
As this is cooking, place the chili, lemon grass, coriander seeds, lime juice, shallot, garlic and ginger in a small food processor and blend into a paste.
9
Heat the peanut oil in a small sauce pan.
10
Add in the paste and gently fry for 5 minutes, stirring often.
11
Add in the coconut milk and mix well.
12
Bring to a boil, stirring, then reduce the heat and simmer until the sauce reduces and thickens.
13
Remove the chicken to the serving plate and spoon the sauce over the top.
14
Serve with rice.

204

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 boneless skinless chicken breasts, 4 tablespoons plain yogurt, 1 lemon, juice of, 1/2 teaspoon garam masala, and more.

Yes, Marinated Chicken Breast With Coconut Curry Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!