Curried and Coconut Chicken Breast


  • 4 5 ounce Skinless Boneless Chicken Breast
  • 1 Clove Garlic
  • 1 Teaspoon Fresh Ginger
  • 1/2 Stalk Green Onion or Scallion green part only
  • 1 Teaspoon Fresh Parsley
  • 2 Teaspoon Curry Spice
  • 1/2 Teaspoon Sea Salt
  • 1/8 Teaspoon Cayenne Pepper
  • 1 1/2 Tablespoon Coconut Milk
  • 2 Teaspoons Olive Oil


Step 1

Pre-heat oven to 350 degrees.

Step 2

Trim chicken breast of any Fat.

Step 3

Mince the garlic clove, ginger, green onion, and parsley then combine in a bowl. Add the curry spice, salt, cayenne pepper, and coconut milk to the same bowl and combine evenly.

Step 4

Place the chicken breasts in the bowl and let marinate for 10–15 minutes if desired.

Step 5

Rub a cookie sheet or spray with olive oil to prevent sticking (or cover the pan with parchment paper). Place the chicken breasts on the sheet pan.

Step 6

Bake for approximately 20-30 minutes or until juices run clear: internal temperature of the chicken breast should be 168 degrees.

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