How to Make Ultimate Pechuga de pollo en salsa tandoori, cúrcuma y leche de coco

Hello everyone, I hope you had a great day today. Today I will show you how to prepare a special dish, how to quickly cook chicken breast with tandoori sauce, turmeric and coconut milk. This is one of my favorite recipes. I will make some salt for me. It will be really tasty.

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The quality of the taste of chicken breast with tandoori sauce, turmeric and coconut milk is influenced by many things: from the type of ingredients to the choice of fresh ingredients, from the ability to cut the dishes, to the ability to prepare and serve them. Don't worry if you want to make delicious chicken breast with tandoori sauce, turmeric and coconut milk at home, because if you already know how to do it, this dish can make an extraordinary special gift.

As for the number of servings you can make for Tandoori Chicken Breast with Turmeric and Coconut Milk, it's four servings. So make sure this section is enough for you and your beloved family.

To get started with this particular recipe, we need to prepare a few ingredients. You can make Chicken Breast with Tandoori Sauce, Turmeric and Coconut Milk using 16 ingredients and 8 steps. Here's how you can achieve it.

Many of you are wondering how tandoori gravy gets that yellow color. This is due to the fact that I put a little more than the tandoor, and the turmeric, although I put a small amount, there are too many flowers, which is why the color remains.

Ingredients and spices for chicken breast with tandoori sauce, turmeric and coconut milk:

1. 2 chicken breasts weighing about 400 g
2. 300 g of ordinary long-grain rice
3. 1 box of 400 ml coconut milk
4. 1 medium red onion
5. 2 tablespoons of fresh chopped parsley
6. 1 tablespoon of flour
7. 1 1/2 teaspoons Indian tandoori mix
8. 1 teaspoon non-bitter turmeric powder
9. 1 teaspoon of ground ginger
10. 1/4 part nutmeg, grated
11. 1 pinch of ground black pepper
12. 1/4 teaspoon of Provence herb
13. 1 Himalayan millet for grinding
14. fine sea salt as needed
15. extra virgin olive oil
16. 1 cup natural homemade chicken broth

Step-by-step instructions for cooking chicken breast with tandoori sauce, turmeric and coconut milk

1. First, we clean the breasts from the skin and fat and cut them into long, very thick strips. Then transfer them to a bowl and rub them generously with Himalayan salt and add the tandoori mixture, turmeric, ginger, mix well and leave to marinate in the refrigerator while we prepare the rest.
2. Then we put a small pan on the fire, spray it well with olive oil and, when it heats up, add very finely chopped onions. Then cut a quarter of nutmeg and ground black pepper. You may think that nutmeg is too much, but it has to be present because coconut milk and other spices can overpower its flavor, so we put just that amount. Mix well and cook for about five minutes, stirring occasionally.
3. Meanwhile, put a small pot of water and a pinch of salt on the heat and bring to the boil. After five minutes, the onion should be boiled and a spoonful of flour should be added. Cook the flour for a few minutes, without stirring, so that it is well baked and does not separate into raw flour.
4. After a few minutes, add a cup of chicken stock and let it simmer for five minutes over very low heat, stirring occasionally, until it has reduced by half. After five minutes, add the chicken strips. Mix well and cook for another four minutes, stirring occasionally.
5. Mix well and cook for another four minutes, stirring occasionally. Once the water boils, add the rice, mix well and simmer. After four minutes, the broth is infused.
6. Add the coconut milk and stir for a minute to thicken the sauce. Then add finely chopped fresh parsley. Mix again and cook for eight minutes on very low heat, stirring occasionally.
7. In the meantime, take out the rice, throw it in a colander and let it drain without rinsing the refrigerator with water. Then add a few drops of oil and sift with a fork to break up the specks. For this, you need to pour a lot of water to cook the rice, and this water will last until the end. This is the only way to drink it hot. Eight minutes passed.
8. Remove the pan from the heat and let it rest for a few minutes. Then we add a little salt, Provence herb, a few more drops of olive oil to the rice and always mix gently with a fork so that the rice does not harden. At the end, we serve the slices with a little rice and sauce and that's it.

Also, you'll find that as your own experience and confidence grow, you'll find yourself improvising more and more regularly as you go along and adapting recipes to suit your personal preferences. If you need fewer or more ingredients, or if you want the recipe to be a little more or less spicy, you can make simple changes during the cooking process. In other words, you'll be creating your own dishes in no time. And that's something you usually won't learn when it comes to basic cooking skills for beginners; however, she would never have learned if she hadn't mastered these basic cooking skills.

So, this special will conclude with a step-by-step guide to making the perfect chicken breast with tandoori sauce, turmeric and coconut milk. Thank you very much for your time. I'm sure you can make it at home. More interesting home recipes will be available soon. Don't forget to save this page in your browser and share it with your family, friends and colleagues. Thanks for reading. Encourage yourself to cook.