Marinated Chicken Breast With Coconut Curry Sauce

Total Time: 2 hrs 55 mins Preparation Time: 2 hrs 15 mins Cook Time: 40 mins

Ingredients

• Servings: 2
• 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, 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

Recipe

• 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 400°f.
• 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.