There’s an amazing relationship between a Coconut and a Mangalorean. If you are a Mangalorean, you’ll know what I’m talking about. We live, breathe and eat coconuts. Majority of our dishes include coconut; either as milk, powder or grated form.
This is a Thai recipe that I came across a few months back and the minute I saw that the chicken needs to be marinated in fresh coconut milk, I knew I had to try it right away. If you love coconut and Thai food, this Coconut Chicken is for you!
Marinating chicken in coconut milk works wonders. The coconut flavor itself is actually quite subtle and a marinade like this not only tenderizes the chicken but also adds richness to it. The peanut sauce with more coconut milk, adds to the flavor.
This recipe is best made with fresh ginger and garlic, but even pre-made ginger garlic paste should be good. can’t skip marinating for this recipe so marinate in the fridge for 24 – 48 hours.
INGREDIENTS:
3 Boneless Chicken Breasts butterflied
1 tsp ginger and garlic, minced
1-2 red chili, finely chopped or red chili flakes
1 tsp soya sauce
1 1/2 tsp coriander powder
3/4 tsp turmeric powder
3/4 cup coconut milk (full fat please!)
Finely chopped coriander and more chili, for garnish
Lime wedges, for garnish
COCONUT PEANUT SAUCE:
1/2 cup coconut milk
1 tbsp peanut butter, smooth
1 1/2 tbsp lime juice
1 garlic clove, minced
1/2 tsp fresh chili or chili flakes, adjust to taste
METHOD:
Chicken:
Mix all the ingredients of the marinade and add chicken. Marinate for 24-48 hours.
Heat oil in a grilling pan or regular pan. Cook chicken on each side till golden brown.
Transfer chicken to a serving plate. Garnish with more chili and coriander leaves. Serve with sauce and lime wedges.
Sauce:
Place ingredients in a bowl and mix a bit. Microwave for 30 seconds, then mix until smooth. Bring to room temperature or serve warm.
The Kitchen Mission 