Chicken in Yoghurt and Coconut

  • Preparation Time10 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
600g skinless chicken breasts/thighs boned
6 cloves garlic, finely grated
2.5cm grated ginger
1½ tsp ground cardamom
1½ tsp freshly ground black pepper
2-3 tbsp clarified butter/ vegetable oil
Salt to season
100ml chicken stock/water
4 tbsp plain thick yoghurt
300ml coconut milk
3 whole green chillies slitted
A small bunch of fresh coriander, finely chopped
Juice of ½ lime plus the zest

1. Place the chicken in a large bowl.

2. Add the garlic, ginger cardamom, pepper and some salt.

3. Mix well, cover and marinate in the fridge for 30 minutes to an hour.

4. Heat the oil in a wide pan over a medium -high heat until hot.

5. Sear the chicken pieces in batches a minute on each side so that the chicken has a golden caramel coating.

6. Once you have done all the chicken pieces put back into the pan and add water or stock to deglaze the pan.

7. Now add the yoghurt and coconut milk with the lime zest and chillies.

8. Simmer until the chicken is tender.

9. Squeeze over the juice of lime and garnish with the chopped coriander.

10. Adjust seasoning and serve.

11.Serve on a platter garnished with chopped coriander.

Other recipes with chicken

Other recipes with carrot

Shows on discovery+ Discovery+

Stream on discovery+ Discovery+