Spicy Coconut Yogurt Chicken Breasts Recipe
Ingredients
| 120 ml/4 fl oz/1/2 cup plain yoghurt | ||
| 20 ml/4 tsp mild curry paste | ||
| 20 ml/4 tsp desiccated coconut | ||
| 15 ml/1 tbsp light brown sugar | ||
| Ground black pepper | 1 To taste | |
| 10 ml/2 tsp chopped coriander | ||
| Chicken breasts | 4 | |
| Plain boiled rice | ||
| Lemon wedges | ||
| Shredded lettuce | ||
| Sliced cucumber and tomato | ||
| Salt | To Taste | |
Directions
Mix together the yoghurt, curry paste, coconut, sugar, a little salt and pepper and the coriander.
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.
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.
Chef
