Coconut Marinated Chicken (Grill or Stove)

Method9 steps

1. 1

   Step 1: In a food-safe bag or covered dish, mix the coconut milk, all the zest from the two limes, 3 tbsp lime juice, curry powder, paprika (2 tsp), grated ginger (1 tbsp), crushed garlic (3), hot sauce, salt (¾ tsp) and black pepper. Add the raw chicken (750 g) and coat well. Refrigerate for at least 3 hours, preferably overnight.

   Minimum refrigerated marination · 180 minUses 1 can (400 g) full-fat coconut milk · 2 limes, all the zest plus 3 tbsp juice · 1 tbsp mild curry powder · 2 tsp paprika · 1 tbsp finely grated fresh ginger · 3 garlic cloves, crushed · 2 tbsp Frank’s classic hot sauce · ¾ tsp salt

2. 2

   Step 2: Lift the marinated chicken out, shaking excess marinade back into the bag or dish. Keep the remaining marinade refrigerated until making the sauce; it must be cooked before serving.

   Uses Marinated chicken and coconut marinade

3. 3

   Step 3: Heat the 1 tbsp oil in a skillet over medium-high heat for the stovetop route.

   Uses 1 tbsp cooking oil

4. 4

   Step 4: Add the drained marinated chicken to the hot skillet and cook the first side for about 7 minutes.

   Chicken first side · 7 minUses Hot oiled skillet · Drained marinated chicken

5. 5

   Step 5: Turn the chicken and cook the second side for about 5 minutes, continuing as needed until cooked through and the thickest part reaches 74°C / 165°F.

   Chicken second side · 5 minUses Chicken after cooking its first side

6. 6

   Step 6: Lift the fully cooked chicken onto a clean plate, cover loosely with foil and rest for 5 minutes.

   Rest chicken · 5 minUses Cooked chicken lifted from the skillet

7. 7

   Step 7: Pour the remaining used coconut marinade into a small saucepan. Keep it separate from the rested chicken until the sauce is fully cooked.

   Uses Remaining coconut marinade separated from the chicken

8. 8

   Step 8: Add the ¾ cup water to the saucepan and bring the sauce to a vigorous boil. Then maintain a rapid simmer for at least 10 minutes, stirring as needed, until it reaches your desired consistency. Start the ten-minute timer after it is bubbling rapidly. Transfer the cooked sauce to a clean serving bowl.

   Minimum sauce simmer · 10 minUses Used coconut marinade in the saucepan · ¾ cup water for the sauce

9. 9

   Step 9: Divide the rested chicken between four portions and serve with the fully cooked coconut sauce. Garnish with fresh coriander if using.

   Uses Rested cooked chicken · Fully boiled and simmered coconut sauce · Fresh coriander leaves, optional, to garnish