Keto Recipe: Succulent Coconut Yogurt Chicken | Easy to Make | Delicious to Enjoy.

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Succulent Coconut Yogurt Chicken | Easy to Make | Delicious to Enjoy.

Download 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.

Sponser

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 Recipe

To View your Recipe “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”

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