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