Preparation info

  • Serves


    • Difficulty


    • Ready in

      25 hr

Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

With a student of Asian languages


  • 6 free-range chicken breast fillets


Cut the chicken breasts into cubes.

For the marinade, peel and finely chop the garlic and ginger.

In a mortar and pestle, pound the garlic and ginger to a paste with the coriander, cumin, turmeric, cayenne pepper and nutmeg. Combine this mixture with the yoghurt, add the oil, lemon juice, sugar and tomato sauce, season.

Place the chicken in the marinade, cover and chill