Marinated Chicken Breast With Coconut Curry Sauce

Recipe by FlemishMinx
READY IN: 2hrs 55mins




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