Coconut curry chicken

Coconut curry chicken
Coconut curry chicken

Coconut curry chicken

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Ingredients:

  • 4 chicken breasts
  • 1 1/2 tbs curry powder
  • 1/2 tsp turmeric powder
  • 1 1/2 tsp fish sauce
  • 1 can coconut milk
  • 1 tsp corn flour

Gently pound chicken breasts until they are a uniform thickness. Mix together the coconut milk, fish sauce, turmeric and curry powder. Pour over chicken and allow to marinate in fridge for at least 4 hours. If you don’t plan on cooking all 4 chicken breasts, place extra into plastic ziplock bags with marinade and place flat in the freezer instead of marinating in the fridge. Defrosting the chicken in the fridge when you’re ready to cook them will give them time to marinate.

Place chicken on a baking tray and cook in medium oven for 25-30 minutes or until cooked through. While chicken is cooking, pour remaining marinade into a small saucepan and stir over low heat until sauce reduces and starts to thicken. Place cornflour into a cup and add a small amount of cold water, stirring well so that it dissolves. Pour into sauce and stir well. Once sauce thickens remove from heat and serve with chicken breasts.

Makes 4 

 

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