Grilled Chicken in Coconut Milk with Spices

5 Reviews
80% would make this recipe again

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

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

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Ingredients

4 tbsp gingerroot, grated 50 g
1 1/2 cup unsweetened coconut milk light 375 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. Grate the ginger, then place it 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.
This recipe is reserved to subscribers to Premium and VIP

N.B. If you are a physician or health professional, you may request free access.

Nutrition Facts Table

per 1 serving (150 g)

Amount

% Daily Value

Calories

180

Fat

8 g

12 %

Saturated 5.5 g
+ Trans 0 g

27 %

Cholesterol

60 mg

Sodium

60 mg

2 %

Carbohydrate

4 g

1 %

Fibre

0 g

2 %

Sugars

1 g

Net Carbs

4 g

Protein

23 g

Vitamin A

1 %

Vitamin C

1 %

Calcium

2 %

Iron

13 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables 0
Meat and Alternatives 3
More info
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Reviews

5 Reviews (5 with rating only) 80% would make this recipe again

My Notes

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  • 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

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