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Spicy Coconut Yogurt Chicken Breasts Recipe
|Plain yoghurt||4 Fluid Ounce (120 Milliliter Or 1/2 Cup)|
|Mild curry paste||4 Teaspoon|
|Desiccated coconut||4 Teaspoon|
|Light brown sugar||1 Milliliter (1 Tablespoon)|
|Ground black pepper||To Taste|
|Chopped coriander||2 Teaspoon|
|Plain boiled rice||1 Cup (16 tbs)|
|Shredded lettuce||1 Cup (16 tbs)|
|Sliced cucumber||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1605 Calories from Fat 320
% Daily Value*
Total Fat 37 g56.6%
Saturated Fat 14.6 g72.9%
Trans Fat 0.2 g
Cholesterol 399 mg
Sodium 2826.7 mg117.8%
Total Carbohydrates 132 g44.1%
Dietary Fiber 10.9 g43.7%
Sugars 39 g
Protein 174 g348.6%
Vitamin A 371.9% Vitamin C 108.8%
Calcium 19.2% Iron 60.3%
*Based on a 2000 Calorie diet
Add the chicken breasts and turn to coat completely.
Leave to marinate for as long as possible (up to 12 hours).
Remove from the marinade and place on a grill (broiler) rack or barbecue.
Grill (broil) or barbecue for 10-15 minutes, turning occasionally and brushing with any remaining marinade until cooked through and golden.