Curried and Coconut Chicken Breast

You can marinate the chicken in the curry spices and coconut milk for up to 2 hours before cooking. This chicken can be baked, grilled, or broiled.

  • 4 5 ounce Skinless Boneless Chicken Breast
  • 1 Clove Garlic
  • 1 Teaspoon Fresh Ginger
  • 1/2 Stalk Green Onion or Scallion green part only
  • 1 Teaspoon Fresh Parsley
  • 2 Teaspoon Curry Spice
  • 1/2 Teaspoon Sea Salt
  • 1/8 Teaspoon Cayenne Pepper
  • 1 1/2 Tablespoon Coconut Milk
  • 2 Teaspoons Olive Oil
  1. Pre-heat oven to 350 degrees.
  2. Trim chicken breast of any fat.
  3. Mince the garlic clove, ginger, green onion, and parsley then combine in a bowl. Add the curry spice, salt, cayenne pepper, and coconut milk to the same bowl and combine evenly.
  4. Place the chicken breasts in the bowl and let marinate for 10–15 minutes if desired.
  5. Rub a cookie sheet or spray with olive oil to prevent sticking (or cover the pan with parchment paper). Place the chicken breasts on the sheet pan.
  6. Bake for approximately 20-30 minutes or until juices run clear: internal temperature of the chicken breast should be 168 degrees.
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