Marinated Chicken Breast With Coconut Curry Sauce
175 mins (prep 135, cooking 40)
17 ingredients
2 servings
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.

Categories:  for-1-or-2 , fruit , chicken-breast , poultry , coconut , nuts , equipment , <-4-hours , curries , time-to-make , asian , chicken , main-dish , oven , meat , number-of-servings ,
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Serving Size (120.29 g)
Servings 2
Amount per Serving
Calories 364.71 Calories from Fat 348.48
% Daily Value *
Total Fat 38.72g 119.15%
Saturated Fat 23.25g 232.46%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 15.61mg 1.3%
Total Carbohydrate 6.32g 4.22%
Dietary Fiber 2.64 g 21.09%
Sugars 3.38 g %
Protein 2.43g 9.74%
Vitamin A 0.09IU% Vitamin C 2.81mg%
Calcium 19.96mg% Iron 2.2mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
plain yogurt, salt and pepper, red chile, lemon grass, coriander seed, clove garlic, fresh ginger