Marinated Chicken Breast with Coconut Curry Sauce Recipe
This Marinated Chicken Breast with Coconut Curry Sauce is a delightful and unique dish that stands out from traditional curry recipes. The chicken breasts are marinated separately, allowing the flavors of the marinade to infuse the chicken before it is baked in the oven. This approach gives the dish a complexity of flavors, as the marinade offers a tangy, aromatic base while the coconut curry sauce brings warmth and creaminess. The contrasting flavors of the marinated chicken and the rich, fragrant curry sauce make this dish a showstopper at any dinner table.
Pair this dish with our Cardamom and Fennel Flavored Rice to create a complete, well-balanced meal. The rice perfectly complements the coconut curry sauce, adding an aromatic and lightly spiced base to the savory chicken.
Preparation Time: 2 hours 15 minutes (includes marinating time)
Cook Time: 40 minutes
Total Time: 2 hours 55 minutes
Serving Size: 2 servings
Ingredients
For the Marinade:
| Ingredient | Quantity |
|---|---|
| Boneless, skinless chicken breasts | 2 pieces |
| Plain yogurt | 4 tablespoons |
| Garam masala | 1 tablespoon |
| Turmeric | 1/2 teaspoon |
| Olive oil | 1/2 tablespoon |
| Red chile | 1 piece (finely chopped) |
| Lemongrass root | 1 piece (sliced thinly) |
| Lime juice | 1 tablespoon |
| Shallot | 1, finely chopped |
| Garlic | 1 clove, minced |
| Fresh ginger | 1 teaspoon, grated |
For the Coconut Curry Sauce:
| Ingredient | Quantity |
|---|---|
| Peanut oil | 1 tablespoon |
| Red chile | 1 piece (optional) |
| Lemongrass root | 1 piece (if not used in marinade, use fresh) |
| Coriander seeds | 1/2 teaspoon |
| Lime juice | 1 tablespoon |
| Shallot | 1, finely chopped |
| Garlic | 1 clove, minced |
| Fresh ginger | 1 teaspoon, grated |
| Coconut milk | 200 ml (1 can) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 507.2 kcal |
| Total Fat | 39.5 g |
| Saturated Fat | 22.6 g |
| Cholesterol | 79.5 mg |
| Sodium | 169.2 mg |
| Carbohydrates | 13.1 g |
| Dietary Fiber | 0.9 g |
| Sugars | 3.7 g |
| Protein | 29.3 g |
Instructions
-
Prepare the Marinade
In a shallow dish, combine plain yogurt, lemon juice, garam masala, and turmeric. Mix well to form a smooth marinade. -
Marinate the Chicken
Add the chicken breasts to the marinade, ensuring that each piece is thoroughly coated with the mixture. Cover the dish with plastic wrap and refrigerate for 2 hours. Avoid marinating overnight, as the lemon juice can break down the chicken fibers too much and result in a mushy texture. -
Preheat the Oven
Preheat your oven to 400°F (200°C). This high temperature ensures that the chicken cooks quickly, retaining its juiciness while developing a crispy exterior. -
Sear the Chicken
Heat olive oil in a frying pan over medium-high heat. Once hot, add the marinated chicken breasts and cook until golden brown on both sides, about 2–3 minutes per side. Season with salt and pepper to taste during this step. -
Bake the Chicken
Transfer the browned chicken to a small roasting pan or baking dish. Place the pan in the preheated oven and bake for 20 to 30 minutes, or until the chicken is fully cooked and the juices run clear. The cooking time may vary depending on the size and thickness of the chicken breasts, so be sure to check the internal temperature with a meat thermometer, which should read 165°F (74°C). -
Make the Coconut Curry Sauce
While the chicken is baking, prepare the curry sauce. In a small food processor, combine red chile, lemongrass, coriander seeds, lime juice, shallot, garlic, and fresh ginger. Blend the ingredients into a smooth paste. -
Cook the Curry Paste
Heat peanut oil in a small saucepan over medium heat. Add the prepared paste to the pan and sauté for about 5 minutes, stirring occasionally. This step helps to release the essential oils and flavors from the spices. -
Add Coconut Milk
Pour in the coconut milk and stir well to combine. Bring the mixture to a boil while stirring frequently, then reduce the heat to low and simmer until the sauce thickens and reduces slightly, about 10 minutes. Stir occasionally to ensure the sauce doesn’t stick to the bottom of the pan. -
Serve
Once the chicken is cooked, remove it from the oven and place the breasts on a serving plate. Spoon the coconut curry sauce generously over the top of the chicken, ensuring each piece is coated with the rich sauce. -
Pair and Enjoy
Serve the Marinated Chicken Breast with Coconut Curry Sauce with a side of Cardamom and Fennel Flavored Rice for a complete, aromatic meal that perfectly balances the creamy coconut curry with the spiced rice.
Chef’s Notes:
- If you prefer a spicier curry, feel free to add more red chile or even a pinch of cayenne pepper to the curry paste.
- To make this dish even more aromatic, garnish with freshly chopped cilantro or a squeeze of lime juice before serving.
- For a non-dairy alternative, you can substitute coconut yogurt for the plain yogurt in the marinade.
This Marinated Chicken Breast with Coconut Curry Sauce is an easy-to-make yet impressive dish that will become a new favorite in your culinary repertoire. Its blend of marinated chicken, vibrant spices, and coconut richness will tantalize your taste buds while offering a beautiful and flavorful presentation.
