Best 3 Marinated Chicken Breast With Coconut Curry Sauce Recipes

Indulge in a culinary journey with our marinated chicken breast with coconut curry sauce, a symphony of flavors that will tantalize your taste buds. This delectable dish features tender, succulent chicken breasts marinated in a blend of aromatic spices, herbs, and yogurt, creating a burst of flavors in every bite. The coconut curry sauce, prepared with a medley of fragrant spices, coconut milk, and fresh herbs, adds a creamy, rich texture and a hint of tropical sweetness. This recipe provides step-by-step instructions to guide you in creating this mouthwatering dish.

In addition to the main recipe, the article also offers a collection of complementary recipes to enhance your dining experience. You'll find recipes for basmati rice, a fluffy and aromatic accompaniment that pairs perfectly with the rich curry sauce. Cucumber raita, a cooling and refreshing yogurt-based condiment, provides a delightful contrast to the warmth of the curry. Finally, mango chutney, a sweet and tangy condiment made from fresh mangoes, adds a vibrant pop of flavor and color to your plate. With these recipes, you'll have a complete and satisfying meal that will leave you craving for more.

Here are our top 3 tried and tested recipes!

CHICKEN WITH COCONUT CURRY SAUCE

Chicken with Coconut Curry Sauce image

Categories Chicken Herb Poultry Sauté Stir-Fry Quick & Easy Coconut Curry Bon Appétit

Yield 2 Servings; Can be doubled

Number Of Ingredients 7

Ingredients

2 skinless boneless chicken breast halves
2 teaspoons vegetable oil
1 large green onion, chopped
2 teaspoons curry paste (such as Thai Red Curry Base)
1/3 cup canned low-salt chicken broth
1/2 cup canned unsweetened coconut milk
1 tablespoon fresh lime juice

Steps:

Place chicken between sheets of waxed paper. Using mallet or rolling pin, pound chicken to even 1/2-inch thickness. Peel off paper. Season chicken with salt and pepper. Heat oil in large nonstick skillet over high heat. Add chicken; sauté until brown and almost cooked through, about 2 minutes per side. Transfer chicken to plate. Add green onion and curry paste to skillet. Stir 1 minute. Add broth; boil until reduced to glaze, about 1 minute. Add coconut milk; cook until sauce coats spoon, stirring constantly, about 1 minute. Mix in lime juice. Return chicken and any collected juices to skillet. Reduce heat to medium-low; simmer until chicken is cooked through, about 2 minutes. Transfer chicken to plates. Spoon sauce over, dividing evenly.

GRILLED CURRY-COCONUT CHICKEN BREAST

Grilled Curry-Coconut Chicken Breast image

Combine delicious curry flavorings with canned coconut milk to create a tender, mildly-flavored marinade for grilled chicken. Hint: If you love curry, add extra curry to the marinade.

Provided by Bibi

Categories BBQ & Grilled Chicken Breasts

Time 2h20m

Yield 6

Number Of Ingredients 11

Ingredients

1 (14 ounce) can coconut milk
2 tablespoons curry powder
1 medium lime, zested and juiced
1 tablespoon honey
1 teaspoon minced garlic
1 teaspoon salt, or to taste
½ teaspoon ground coriander
¼ teaspoon white pepper
3 medium scallions, sliced, white and green parts divided
6 (4 ounce) skinless, boneless chicken cutlets, about 1/2-inch thick
fresh cilantro or parsley for garnish (optional)

Steps:

Combine coconut milk, curry powder, lime juice and zest, honey, garlic, salt, coriander, white pepper, and white parts of scallions in a bowl. Stir briskly until well combined and pout into a 1-gallon resealable plastic bag. Add chicken cutlets, squeeze out most of the air, and seal. Gently move chicken cutlets inside the bag so they are fully coated with marinade. Refrigerate at least 2 hours, or up to 4 hours.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove cutlets from the marinade, shaking off the excess. Discard marinade.
When the grill is ready, place cutlets on the grill and grill until lightly browned and cooked through, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
To serve, place cutlets on a serving platter and sprinkle with reserved chopped scallion greens and chopped cilantro or parsley, if desired.

Nutrition Facts : Calories 351.3 calories, Carbohydrate 14.8 g, Cholesterol 64.6 mg, Fat 24.3 g, Fiber 2.3 g, Protein 20.8 g, SaturatedFat 15.1 g, Sodium 607.9 mg, Sugar 3.3 g

MARINATED CHICKEN BREAST WITH COCONUT CURRY SAUCE

Marinated Chicken Breast With Coconut Curry Sauce image

This is different from any other curry I've made in that the chicken is first marinated, and not cooked in the curry sauce itself. The contrasting yet complementary flavors of the marinade and sauce make for an unusual and attractive dish. This pairs especially well with the "Cardamon and Fennel Flavored Rice" recipe which I've posted as well. Preparation time includes 2 hour marinating time. Do not marinate this overnight as the lemon juice will break the fibers of the chicken down too much.

Provided by FlemishMinx

Categories Curries

Time 2h55m

Yield 2 serving(s)

Number Of Ingredients 16

Ingredients

2 boneless skinless chicken breasts
4 tablespoons plain yogurt
1 lemon, juice of
1/2 teaspoon garam masala
1/2 teaspoon turmeric
1 tablespoon olive oil
salt and pepper
1 red chile, seeded and chopped (or leave seeds in if you like it spicier)
1 lemon grass root, white only,chopped
1/2 teaspoon coriander seed
1 lime, juice of
1 shallot, finely chopped
1 clove garlic, peeled and finely chopped
1 tablespoon fresh ginger, peeled and finely chopped
1 tablespoon peanut oil
200 ml coconut milk

Steps:

Prepare marinade by mixing in a shallow dish the yogurt, lemon juice, garam masala,and turmeric.
Add the chicken breasts and coat them well with the marinade.
Cover, and refrigerate for 2 hours.
Pre-heat oven to 400°F.
Heat the olive oil in a frying pan and brown the chicken on both sides.
Season with salt and pepper to taste.
Transfer chicken to a small roasting pan and cook in the oven for 20 to 30 minutes, or until juices run clear.
As this is cooking, place the chili, lemon grass, coriander seeds, lime juice, shallot, garlic and ginger in a small food processor and blend into a paste.
Heat the peanut oil in a small sauce pan.
Add in the paste and gently fry for 5 minutes, stirring often.
Add in the coconut milk and mix well.
Bring to a boil, stirring, then reduce the heat and simmer until the sauce reduces and thickens.
Remove the chicken to the serving plate and spoon the sauce over the top.
Serve with rice.

Tips:

For the best flavor, use boneless, skinless chicken breasts that are at least 1 inch thick.
If you don't have time to marinate the chicken for 30 minutes, you can marinate it for as little as 15 minutes. However, the longer you marinate the chicken, the more flavor it will have.
If you don't have coconut milk, you can use unsweetened almond milk or light cream instead.
If you like your curry sauce spicier, add a pinch of cayenne pepper or red pepper flakes.
Serve the marinated chicken breast with coconut curry sauce over rice, quinoa, or your favorite roasted vegetables.

Conclusion:

This marinated chicken breast with coconut curry sauce is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The chicken is tender and juicy, and the curry sauce is creamy and flavorful. This dish is sure to be a hit with your family and friends.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#curries #time-to-make #course #main-ingredient #cuisine #preparation #for-1-or-2 #main-dish #fruit #poultry #asian #oven #nuts #chicken #coconut #meat #chicken-breasts #equipment #number-of-servings #4-hours-or-less