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.

This recipe is incompatible with your food profile

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

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 0.2 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.

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 (180 g)

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

Net Carbs

7 g

Protein

25 g

Vitamin A

1 %

Vitamin C

6 %

Calcium

3 %

Iron

22 %
More info

Claims

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  :
Sodium
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives 3
Fats 4
More info
Check out our Meal Plans for Type 2 Diabetes

15% to 25% savings from one merchant to another. Imagine how much you could save on a full grocery cart!

Subscribe to our PLUS or PREMIUM plans and save $150/month* on your groceries.

I want to maximize my savings * Based on an average-sized household of 2.5 people

Cost of ingredients this week at your merchants *

* Costs estimated from Flyer Specials and average normal prices

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

20 Reviews (19 with rating only) 88% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
june 21, 2010 | I would make this recipe again

Outstanding.

Useful 1

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.