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    You are in: Home / Recipes / Marinated Chicken Breast With Coconut Curry Sauce Recipe
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    Marinated Chicken Breast With Coconut Curry Sauce

    Marinated Chicken Breast With Coconut Curry Sauce. Photo by JustJanS

    1/1 Photo of Marinated Chicken Breast With Coconut Curry Sauce

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 55 mins

    2 hrs 15 mins

    40 mins

    FlemishMinx's Note:

    This is different from any other curry I've made in that the chicken is first marinated, and not cooked in the curry sauce itself. The contrasting yet complementary flavors of the marinade and sauce make for an unusual and attractive dish. This pairs especially well with the "Cardamon and Fennel Flavored Rice" recipe which I've posted as well. Preparation time includes 2 hour marinating time. Do not marinate this overnight as the lemon juice will break the fibers of the chicken down too much.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on October 09, 2007


      My 17 year old daughter made this for dinner last night along with couscous and asparagus spears. It was fantastic! We had plenty of sauce for not only the chicken but for the couscous as well. We couldn't find the lemon grass root, but she had everything else in there. The flavor was amazing and it really wasn't all that complicated to make. This is a definite make-again!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 17, 2005


      Oh my goodness, can I please give this a 10 star, 5 does not do this justice!!!! Thank you thank you so much, my sister has taken this recipe, I brought left overs for lunch today and two colleagues tried this and they two have taken this recipe. Definitely double the sauce, I am so glad I did, I can't believe how good this is, have I said thank you yet!!!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 22, 2009


      God this was good! I love the chicken done separately and over some steamed rice with carrots it was perfect! It even looks better on a plate than a traditional curry chicken dish does. Whenever we are in the mood for a curry I think this will be "the one".

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Marinated Chicken Breast With Coconut Curry Sauce

    Serving Size: 1 (352 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 507.2
    Calories from Fat 355
    Total Fat 39.5 g
    Saturated Fat 22.6 g
    Cholesterol 79.5 mg
    Sodium 169.2 mg
    Total Carbohydrate 13.0 g
    Dietary Fiber 0.8 g
    Sugars 3.6 g
    Protein 29.2 g

    The following items or measurements are not included:

    lemon grass root

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