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Spicy Coconut Yogurt Chicken Breasts

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  Plain yoghurt 4 Fluid Ounce (120 Milliliter Or 1/2 Cup)
  Mild curry paste 4 Teaspoon
  Desiccated coconut 4 Teaspoon
  Light brown sugar 1 Milliliter (1 Tablespoon)
  Ground black pepper To Taste
  Chopped coriander 2 Teaspoon
  Chicken breasts 4
  Plain boiled rice 1 Cup (16 tbs)
  Lemon wedges 2
  Shredded lettuce 1 Cup (16 tbs)
  Sliced cucumber 1 Cup (16 tbs)
  Salt To Taste

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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1387 Calories from Fat 322

% Daily Value*

Total Fat 37 g57%

Saturated Fat 14.7 g73.4%

Trans Fat 0.2 g

Cholesterol 399 mg133%

Sodium 1561.7 mg65.1%

Total Carbohydrates 82 g27.2%

Dietary Fiber 12.1 g48.5%

Sugars 9.1 g

Protein 176 g351.7%

Vitamin A 377% Vitamin C 120%

Calcium 23.1% Iron 64%

*Based on a 2000 Calorie diet

Spicy Coconut Yogurt Chicken Breasts Recipe