Wednesday, 9 April 2014

Coconut Chicken

  • 1 cup plain yogurt
  • 1 tablespoon olive oil
  • 1 clove garlic
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 teaspoon garam masala
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • juice and zest of 1 lime (to get the zest of the lime, use a zester or the smallest holes on a cheese grater to shave the outer skin of the lime)
  • 1.5 to 2 pounds chicken drumsticks
  • 1 onion, sliced
  • 1 (13.5 ounce) can unsweetened coconut milk
  • 1 teaspoon dried cilantro or 1 tablespoon fresh cilantro

  1. In a large bowl combine yogurt, olive oil, garlic, turmeric, cayenne pepper (if using), garam masala, salt, cumin, lime and lime zest. Place chicken in marinade and toss to coat. Cover and refrigerate 8 hours or overnight.
  2. Remove the chicken from the marinade. Reserve marinade.
  3. In a large skillet, cook chicken over medium heat until it browns slightly. About 4 minutes each side.
  4. Add onions and cook 2 minutes. Pour coconut milk and marinade over the top, stir. Bring to a boil and then reduce heat to medium-low. Simmer for 30-35 minutes or until chicken is cooked through.
  5. Stir in cilantro just before serving. Serve.
You can serve this as is, but I like to serve it over rice.

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