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Grilled Chicken in Coconut Milk with Spices

19 Reviews
88% would make this recipe again

This Indian recipe is beautifully scented and not piquant, which makes it a great hit with all my guests.

Brining : 30 min Preparation : 15 min Cooking : 15 min
320 calories/serving
  • Can be done in advance
  • Easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Diabetes-friendly

Ingredients

1 shallots, coarsely chopped 40 g
2 cloves garlic, coarsely chopped
4 tbsp gingerroot, grated 50 g
2 cups unsweetened coconut milk 500 mL
1 1/4 tsp ground cumin 3 g
1 tsp turmeric 3 g
3 cloves 0.1 g
1 tsp anise seeds 2 g
1/4 tsp peppercorns
2 cardamom pods 0.4 g
1 pinch nutmeg
2 chicken breasts, boneless, skinless 600 g
salt [optional]
2 tbsp fresh cilantro, chopped [optional] 4 g

Before you start

A blender or food processor will be very useful for this recipe.

Method

  1. Coarsely chop the shallot and garlic, grate the ginger, then place all in a blender or food processor. Add the coconut milk, cumin, turmeric, cloves, anise seeds, and black peppercorns. Split the cardamom pod open to extract the seeds: remove and discard the pod then add the seeds to the blender. Add one pinch of freshly grated nutmeg. Blend to a smooth paste.
  2. Make 3-4 diagonal cuts across each chicken breast. Arrange them in one layer in a shallow dish. Add half of the coconut mixture and toss well to coat the chicken evenly. Cover the dish and marinate for at least 30 min at room temperature, or overnight in the refrigerator.
  3. Cook the chicken on a medium grill for 12-15 min, turning once, until browned and thoroughly cooked. Alternatively, roast the chicken under a preheated broiler.
  4. Pour the remaining coconut mixture into a saucepan and bring to a boil, with occasional stirring. Adjust the seasoning (with the spiciness, you may not need to add any salt).
  5. Serve the chicken on individual plates with the sauce, garnish with chopped cilantro leaves (optional), then serve.

Nutrition Facts Table

per 1 Serving (180g)

Amount

% Daily Value

Calories

320

Fat

22 g

34 %

Saturated 18.4 g
+ Trans 0 g

92 %

Cholesterol

60 mg

Sodium

50 mg

2 %

Carbohydrate

8 g

3 %

Fibre

1 g

6 %

Sugars

3 g

Protein

25 g

Vitamin A

1 %

Vitamin C

6 %

Calcium

3 %

Iron

22 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : ½ serving
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 servings

Claims

This recipe is :
Low  :
Sodium
Source of  :
Copper, Folacin, Pantothenic Acid, Selenium, Vitamin B1, Vitamin B12, Zinc
Good source of  :
Iron, Magnesium, Phosphorus, Potassium
Excellent source of  :
Manganese, Niacin, Vitamin B6
Free  :
Added Sugar

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives 3
Fats 4

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Members' Reviews

19 Reviews (18 with rating only ) 88% would make this recipe again
MilkyDay
june 21, 2010 | I would make this recipe again

Outstanding.

Useful 1

Top Reviews

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MilkyDay
june 21, 2010 | I would make this recipe again

Outstanding.

Useful 1