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."
photo by JustJanS
- Ready In:
- 2hrs 55mins
- Ingredients:
- 16
- Serves:
-
2
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
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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Reviews
-
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! -
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!!!! -
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". -
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 -
I made this for our dinner last night. I wanted something quick and easy, and it was. We loved the marinated chicken, but were not so fond of the sauce. It was a little bitter for some reason, and I had to add some brown sugar to it too reduce the tartness. That was good, because the chicken was already quite tart from the marinade. I would make this again as a summer BBQ dish, but not make the sauce.
RECIPE SUBMITTED BY
FlemishMinx
Belgium
I am an American married to a Belgian, and have lived in Belgium since December 1999. Cooking is my major hobby. I'm also an avid reader, but I have difficulty finding the time. I love to travel. Since moving to Europe I've been lucky enough to have had the opportunity to go a couple of times per year to Paris, as well as having visited London, Rome, Florence, Naples, Amsterdam, and of course Brussels and Antwerp. I've seen at least parts of most regions of France, as well as parts of Germany, Austria, a great deal of Switzerland, Slovenia, Croatia, Luxembourg, and Monaco. I'm absolutely in love with the Bay of Naples and Sorrento coast areas of Italy, which my husband and I recently re-visited on a trip that included Rome, Puglia, Umbria and Marche. I'm still looking forward to Ireland, Spain, Portugal, the Czech Republic . . . the list is too long ! One of the bonuses of travel is getting to taste the local cuisine, and afterward trying to figure out how to duplicate it at home.
I think cooking is one of the nicest things a person can do for someone they love (including themself!)
I had to submit a picture with me and my cat, Sophie, as she insists on sitting in my lap when I'm sitting at the computer. If you are wondering what all that stuff hanging on the wall behind us in the photo is, it is just a small part of my husband's military medal collection. He was appalled by my posting this picture-- Our study is the messiest room in our house (thank god!)
