{"id":17599,"date":"2011-01-24T22:59:24","date_gmt":"2011-01-25T03:59:24","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=17599"},"modified":"2011-01-24T23:03:56","modified_gmt":"2011-01-25T04:03:56","slug":"yogurt-chicken-coconut-curry%e3%83%a8%e3%83%bc%e3%82%b0%e3%83%ab%e3%83%88%e3%83%81%e3%82%ad%e3%83%b3%e3%82%b3%e3%82%b3%e3%83%8a%e3%83%83%e3%83%84%e3%82%ab%e3%83%ac%e3%83%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=17599&lang=en","title":{"rendered":"Yogurt Chicken Coconut Curry
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\"\"<\/a> \"\"<\/a><\/p>\n

Yogurt Chicken Coconut Curry<\/strong>
\nJanuary 22, 2011<\/em><\/p>\n

It’s amazing how tender chicken breast can be when it’s marinated in yogurt even for a few hours. I used to use chicken thigh all the time to make any type of curry or stew because I was always afraid that if I used chicken breast it would be too dry and tough. I marinated chicken breast in Greek yogurt for three hours to make this curry, and I was very happy with the result.<\/p>\n

Yogurt Chicken Coconut Curry: chicken breast (marinated in Greek yogurt for three hours), onion, garlic, ginger, pureed canned tomato, tomato paste, garam masala, cinnamon, cumin, paprika, mild and hot Indian yellow curry paste, Worcestershire sauce, bay leaves, sugar, coconut milk, salt, pepper<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\"\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Yogurt Chicken Coconut Curry January 22, 2011 It’s amazing how tender chicken breast can be when it’s marinated in yogurt even for a few hours. I used to use chicken thigh all the time to make any type of curry or stew because I was always afraid that if I used chicken breast it would […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,3,11],"tags":[],"class_list":["post-17599","post","type-post","status-publish","format-standard","hentry","category-chickenturkey","category-meat","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/17599","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17599"}],"version-history":[{"count":20,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/17599\/revisions"}],"predecessor-version":[{"id":17654,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/17599\/revisions\/17654"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17599"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17599"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17599"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}