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
Salt and freshly ground black pepper
10 ml/2 tsp chopped coriander
4 chicken breasts
TO SERVE:
Plain boiled rice
TO GARNISH:
Lemon wedges
Shredded lettuce
Sliced cucumber and tomato
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.
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