Spicy Coconut Yogurt Chicken Breasts
|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|
|Plain boiled rice||1 Cup (16 tbs)|
|Shredded lettuce||1 Cup (16 tbs)|
|Sliced cucumber||1 Cup (16 tbs)|
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.