Chicken Curry Marinade Recipe: Curry and Coconut Cream

Ingredients

• For 750g boneless chicken breast
• 1 can of coconut milk (400g)
• 2 limes (zest and juice)
• 3 teaspoons of ground curry
• 2 teaspoons of paprika powder
• 1 tablespoon of freshly grated ginger
• 3 cloves of garlic (minced)
• 1 tablespoon hot sauce (optional)
• 2 teaspoons black pepper

How to Make Chicken Curry Marinade

Mix all the ingredients thoroughly in a bowl. Add 750 grams of boneless chicken and let it marinate in the refrigerator for at least 3 hours, preferably overnight. Once the marinating is complete, remove the chicken and pat off any excess marinade.

Cooking the Chicken Curry Marinade

Grill the chicken. Grease the grill and cook each side of the chicken for 4 minutes over medium-high heat to create nice grill marks. Wrap the chicken in foil and let it rest for 5 minutes. Pour the marinade into a small saucepan over medium heat, add half a cup of water, and simmer for at least 10 minutes. Once the sauce has thickened, serve it over the grilled chicken, along with fresh cucumbers and a sprig of parsley.