Happy First Day of June, my friends!
Summertime has arrived in full swing and I am absolutely loving the hot weather. After seven months of cold and snow, the sun is a very welcome change. As soon as the weather is even moderately warm, I start hankering for grilled foods of every variety. Since we don’t own a barbecue currently, this hankering is downright maddening.
This Coconut Curry Chicken is delicious no matter how you cook it, but if you have the means to grill it, it’s going to be absolutely amazing. Seriously, you will thank me afterwards.
If you want to, you can take the remainder of the marinade and turn it into a sauce by boiling it for five minutes. This will take care of the bacteria from the raw chicken, and the sauce is so good over the chicken and rice.
I always like to top this dish with fresh chopped cilantro, green onion and a squeeze of fresh lime juice. With the char on the chicken and some fluffy white rice, the flavour combination is unreal!
I always prefer to use chicken thighs for this recipe, because its so rich and flavourful. Chicken breasts would work as well if that’s what you have on hand. You can also bake the chicken in the oven or on the stove top if you’re like me and don’t have a barbecue.
Also, you can let this marinate for an hour and it’ll be mighty tasty, but let me tell you, I’ve marinated this recipe for a full twenty-four hours and it is the most amazing thing you will ever taste. I’m serious. This does not disappoint.
Coconut Curry Chicken
Serves: 6 Prep: 10 min + 1-24 hrs Cook: 10 min
- 1-1.5 lbs chicken thighs, two per person
- 1 can coconut milk
- 2 Tbsp olive oil
- Zest and Juice of 1 lime
- 2 tsp cumin
- 1/4 cup soy sauce
- 1 Tbsp curry powder
- 1 tsp salt
- 1/2 cup fresh cilantro, chopped, for garnish
- 1/2 cup green onion, chopped, for garnish
- Lime wedges
- Combine coconut milk, oil, lime juice and zest, cumin, soy sauce, curry powder and salt to make marinade.
- Place chicken in an airtight container and pour marinade over, seal and let marinate in the fridge for anywhere from an hour to 24 hours. The longer, the better.
- Separate chicken from marinade and set marinade aside. Grill chicken for 5 minutes, flip, and grill for another 5 minutes or until juices run clear.
- Put marinade into a saucepan and bring to a boil. Let it boil for a full five minutes. Set aside to cool.
- Serve chicken with cooked rice and marinade sauce, topped with cilantro, green onions and a squeeze of lime juice.