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Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, green curry baked chicken breasts. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Green Curry Baked Chicken Breasts is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Green Curry Baked Chicken Breasts is something which I’ve loved my whole life.
Heat the green curry paste over low heat in a splash of oil, then mix in the stock and coconut cream. Season with salt and cover with the lid. Remove from the oven, then turn the chicken breast-side up.
To begin with this particular recipe, we must prepare a few ingredients. You can cook green curry baked chicken breasts using 6 ingredients and 4 steps. Here is how you can achieve it.
Active ingredients of Green Curry Baked Chicken Breasts:
- Make ready 3/4 cup mayonnaise
- Take 2 tbsp Thai green curry paste
- Prepare 1/2 cup panko breadcrumbs
- Prepare 1 small handful cilantro, finely chopped
- Take 6 boneless, skinless chicken breast halves
- Take Zest from 1 lime
These baked curried chicken breasts are super easy and flavorful. Serve them over hot cooked rice with some peas drizzled with a bit of honey for an excellent meal. The sauce for this recipe is just excellent. It's mild and rich, rather like Mughlai curry, a traditional Indian dish.
Instructions To Make Green Curry Baked Chicken Breasts:
- Preheat your oven to 425 F.
- In one bowl, stir together the mayonnaise and curry paste until combined. In another bowl, stir together the breadcrumbs, cilantro and a pinch of salt with a small drizzle of vegetable oil.
- Season both sides of the chicken breasts with salt and pepper and space them out on a foil-lined baking sheet. Spread the mayo mixture over the tops of the breasts, then sprinkle the breadcrumb mixture over that. Bake the breasts in the oven for 25 minutes.
- Remove the breasts from the oven and sprinkle on the lime zest. Let rest for 5 minutes, then serve with a nice heap of steamed rice.
Heat oil in a medium pot over medium. Add onion and salt and cook, stirring, until onion is. Add tomatoes, chicken broth, bay leaf, salt and pepper. Discard bay leaf and put mixture through a food processor or food mill and process to a fine texture. If necessary, add more chicken broth to just reach pouring consistency.
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