Coconut Curried Chicken


4 five-oz. boneless, skinless chicken breasts

1 garlic clove

1 tsp. fresh ginger

½ stalk green onion or scallion (green part only)

1 tsp. fresh parsley

2 tsp. curry spice

½ tsp. sea salt

⅛ tsp. cayenne pepper

1 tbsp. coconut milk

2 tsp. olive oil

Pre-heat oven to 350 degrees.

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.

Place the chicken breasts in a bowl and let marinate for 10–15 minutes (can marinate for up to 2 hours before cooking).

Rub a cookie sheet or spray with oil to prevent sticking (or cover the pan with parchment paper). Place the chicken breasts on the sheet pan.

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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