Yogurt-Marinated Chicken with Curry and Coconut Milk

Name: Yogurt-Marinated Chicken with Curry and Coconut Milk
Yield: 3-4 people
Cuisine: American
Ingredients: 2 large chicken breasts; For the marinade:; 2 plain yogurts; 1/2 chopped onion; 2 cloves garlic, chopped; 1/2 tablespoon cinnamon; 1/2 tablespoon ground cumin; 1/2 tablespoon freshly ground peppercorns; 1 pinch ground ginger; 1 pinch cloves; 1 pinch nutmeg; 1 small cayenne pepper, ground; 2 cardamom pods (without shell); 1 tablespoon salt; 3 medium tomatoes; 2 shallots; 1 1/2 tablespoons curry powder; 1 1/4 cups coconut milk (300 ml); 1 tablespoon olive oil; Cooked rice for serving

Antonio Daniel García Rodríguez @antoniodagar

Yogurt-Marinated Chicken with Curry and Coconut Milk

Antonio Daniel García Rodríguez @antoniodagar

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Ingredients

3-4 people

2large chicken breasts
For the marinade:
2plain yogurts
1/2chopped onion
2 clovesgarlic, chopped
1/2 tablespooncinnamon
1/2 tablespoonground cumin
1/2 tablespoonfreshly ground peppercorns
1 pinchground ginger
1 pinchcloves
1 pinchnutmeg
1small cayenne pepper, ground
2cardamom pods (without shell)
1 tablespoonsalt
3medium tomatoes
2shallots
1 1/2 tablespoonscurry powder
1 1/4 cupscoconut milk (300 ml)
1 tablespoonolive oil
Cooked rice for serving

Cooking Instructions

1

Cut the chicken breasts into medium-sized cubes and place them in a dish. It's recommended to pierce the meat with a knife.
2

Pour the plain yogurts and spices, along with the chopped onion and garlic, over the chicken breasts.
3

Marinate the meat for a day and a half in the refrigerator, covered with plastic wrap.
4

After the marinating time, remove the meat from the refrigerator to reach room temperature.
5

Chop the tomatoes and shallots into medium cubes, and sauté them both in a pan with oil over medium heat.
6

Add the marinated chicken to the sautéed vegetables, and increase the heat to medium-high.
7

When the meat starts to turn white and has released almost all its water, add the coconut milk and curry. Stir the meat often.
8

Let the coconut milk reduce during cooking until less than a third of the original amount remains.
9

It's recommended to serve this dish with cooked rice. Enjoy!