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Chicken Cooked In Spices And Coconut
This chicken dish can be prepared in advance until you are ready to light the barbecue. Serve the chicken with naan bread.
Ingredients
200g/7oz block creamed coconut
300ml/½ pint/1¼ cups boiling water
3 garlic cloves, chopped
2 spring onions, chopped
1 fresh green chilli, chopped
5cm/2in piece fresh root ginger, chopped
5ml/1 tsp fennel seeds
2.5ml/½ tsp black peppercorns
Seeds from 4 cardamom pods
30ml/2 tbsp ground coriander
5ml/1 tsp ground cumin
5ml/1 tsp ground star anise
5ml/1 tsp ground nutmeg
2.5ml/½ tsp ground cloves
2.5ml/½ tsp ground turmeric
4 large chicken breasts, skinned and boned
Onion rings and fresh coriander sprigs, to garnish
Details
Serves: 4
Method
1. Break up the coconut and put it in a jug. Pour the boiling water over and leave to dissolve. Place the chopped garlic, spring onions, chilli, ginger and all of the spices in a blender or food processor. Pour in the coconut mixture and blend to a smooth paste.
2. Make several diagonal cuts across the chicken breasts. Arrange in a layer in a shallow dish. Spoon over half the coconut mixture and toss well to coat the chicken breasts evenly. Cover the dish and leave to marinate for at least 30 minutes, or overnight in the fridge.
3. Cook the chicken on a medium barbecue for about 12-15 minutes, turning once, until well browned and thoroughly cooked. Heat the remaining coconut mixture gently until boiling. Serve with the chicken, garnished with onion rings and sprigs of coriander.
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