Chicken in yogurt-cornflakes coating

Ingredients for 4 servings:

• 4 servings of chicken breast
• 350 g yogurt
• ½ stalk(s) lemongrass
• 2 tbsp curry powder
• 1 tbsp turmeric
• Coriander, to taste
• cornflakes
• butter

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Total time approx. 1 day 15 minutes

Stir the yogurt until smooth. Finely chop the lemongrass and stir it into the yogurt along with the curry and turmeric. If you like, you can also add a little coriander, but that’s a matter of taste. Marinate the chicken breasts in the yogurt for 24 hours. Then remove them, scrape off any excess yogurt, and coat the meat in cornflakes. Fry in butter on both sides until golden brown, then cook for another 5 minutes in a preheated oven at 150°C. Serve with rice and Asian vegetables. If you don’t like it so Asian-style, you can of course season it differently with salt, pepper, chili powder, or paprika. For parties, you can also chop the chicken breasts into small pieces and, after marinating, string them onto small skewers. The rest stays the same, but you can save yourself the oven. Various sauces will do.