Marinated Chicken Breast With Coconut Curry Sauce

"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."
 
Marinated Chicken Breast With Coconut Curry Sauce created by JustJanS
Ready In:
2hrs 55mins
Ingredients:
16
Serves:
2
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ingredients

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directions

  • 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.

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  1. Allie in Cali
    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".
     
  2. kewldoodler
    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!
     
  3. GRECORICAN
    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!!!!
     
  4. Girl from India
    I think this dish was very nice. The sauce was very good and DH and me loved the meld of flavours and the tartness. A combo of Indian and Thai and then baked too is my type of cuisine so bring it on FM. You will find a very eager taker in me. I did add a little cilantro chopped for garnish and a little jaggery to the sauce. Served over rice and a salad and we were sorted out. Thank you! :D Fay
     
  5. JustJanS
    Marinated Chicken Breast With Coconut Curry Sauce Created by JustJanS

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