Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "238699cc4ec64ce680902257cc1c5cdc",
    "updated": "2025-04-26T00:32:12.058Z",
    "title": "Chicken Curry with Coconut Milk",
    "subtitle": "The rich flavor of this dish is derived from the unique combination of coconut milk and tamarind paste.",
    "description": "This recipe's rich flavor comes from the unique blend of coconut milk and tamarind paste. Canned coconut milk can often be found in grocery stores with international aisles. If tamarind paste is unavailable, a simple substitute is 1/3 cup of prune juice mixed with 2 tablespoons of lemon juice.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "boneless, skinless chicken breasts (6 half breasts)",
          "all-purpose flour",
          "freshly ground black pepper to taste",
          "unsalted butter",
          "onion, chopped",
          "garlic, minced",
          "green peppers, diced",
          "unsalted curry powder",
          "diced tomatoes",
          "salt-free tomato paste dissolved in 1/4 c water",
          "can coconut milk",
          "tamarind paste dissolved in 1/2 c water and strained",
          "dried currants",
          "golden raisins"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 350 degrees.",
      "Rinse and pat dry each chicken breast, then halve each to make 12 pieces.",
      "Mix flour and black pepper, then coat each chicken piece with the mixture.",
      "Melt 3 tablespoons of butter in a large skillet over medium heat. Brown the chicken pieces, then remove and set aside.",
      "Add the remaining butter, onion, garlic, and green pepper to the skillet. Cook for several minutes, stirring occasionally, until the onions soften and start to brown.",
      "Add the curry powder, stir well, and cook for 2 minutes.",
      "Stir in the tomatoes, dissolved tomato paste, and coconut milk.",
      "Add the strained tamarind pulp mixture (or prune juice and lemon juice substitute). Stir well, then add the currants and raisins.",
      "Bring the mixture to a simmer, then remove from heat.",
      "Place the chicken pieces in a large casserole dish or oven-safe Dutch oven. Pour the curry-coconut milk mixture over the chicken and stir to combine.",
      "Cover and bake for approximately 45 minutes, or until the chicken is tender and the flavors have melded.",
      "Let cool slightly before serving with rice and plain yogurt."
    ],
    "notes_ingredients": "If tamarind paste isn't available, use 1/3 cup prune juice and 2 tablespoons lemon juice. The 3 tablespoons of curry powder provides a moderate level of heat; adjust the amount to your preference.",
    "notes_instructions": null
  }
]