Ingredients for Coconut Marinated Chicken
- Turmeric
- Ground Coriander
- Chili Powder
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 2 green onions, finely chopped
- Juice of 1 lemon
- Salt & Pepper
- 1 can (400ml) coconut milk
- Chicken Pieces
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How to Make Coconut Marinated Chicken
- In a large, non-metallic bowl, whisk together 1 tbsp turmeric, 2 tbsp coriander, 1-2 red chilies (finely chopped), 4 cloves garlic (minced), 1 inch ginger (grated), 2 green onions (finely chopped), juice of 1 lemon, 1 tsp salt, and ½ tsp black pepper.
- Pour in 1 can (400ml) coconut milk and whisk until well combined.
- Score the skin and flesh of the chicken pieces at regular intervals (about 1/2 inch apart).
- Add the chicken to the marinade, ensuring all pieces are thoroughly coated.
- Cover the bowl and refrigerate overnight (or for at least 4 hours).
- Preheat oven to 180°C (350°F).
- Place the chicken pieces on a wire rack set inside a baking dish. Reserve the marinade.
- Bake for 35-40 minutes, or until the chicken is golden brown and cooked through (internal temperature reaches 74°C/165°F).
- While the chicken is baking, heat the reserved marinade in a small saucepan over medium heat. Simmer for 8-10 minutes, or until the sauce has thickened to your desired consistency.
- Serve the chicken immediately with steamed rice and the delicious coconut sauce.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
1g
Fat
177g
Carbs
1g
