Grilled Chicken in Coconut Milk with Spices

20 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.

Marinade : 30 min Preparation : 15 min Cooking : 15 min
320 calories/serving


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 0.2 g
1 tsp anise seeds 2 g
1/4 tsp peppercorns 1 g
2 cardamom pods 0.4 g
1 pinch nutmeg
2 chicken breasts, boneless, skinless 600 g
1 pinch salt [optional] 0.2 g
2 tbsp fresh cilantro, chopped [optional] 4 g

Before you start

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


  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 (180 g)


% Daily Value




22 g

34 %

Saturated 18.4 g
+ Trans 0 g

92 %


60 mg


50 mg

2 %


8 g

3 %


1 g

6 %


3 g

Net Carbs

7 g


25 g

Vitamin A

1 %

Vitamin C

6 %


3 %


22 %


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


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

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


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june 21, 2010 | I would make this recipe again


Useful 1

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