A succulent coconut yoghurt chicken dish, very easy and quick to make with few ingredients. Served on cauliflower mash, fresh salad or your side of choice.
Ingredients:
250 g coconut yoghurt, unsweetened,
1 heaped tablespoon mild/hot curry powder,
1 teaspoon salt,
500 g deboned chicken thighs,
2 teaspoon coconut oil,
Garnish with chopped spring onion.
Method:
Combine the chicken, coconut yoghurt, curry powder and salt in a bowl. Mix well. Cover, refrigerate and allow to marinate overnight or for at least 2 hours.
Heat 2 tablespoons of coconut oil in a large frying pan over medium-high heat. Once the pan is hot, add the chicken pieces (don’t worry about brushing off the marinade) and fry for 5 minutes until golden brown.
Turn and fry for another 3-4 minutes on the other side. The marinade will caramelise.
Add the remaining marinade and cook over high heat for about 30 seconds to a minute. The sauce will start to bubble and thicken, caramelising on the bottom. Remove from heat.
Garnish with spring onions. Serve on cauliflower mash or side of choice. Enjoy.
For a video version of the recipe:
https://youtu.be/5o4Haj5kSd8
Dining and Cooking