Coconut Curry Dream (Print Version)
# Ingredients:
→ MARINADE
01 -
1 medium chicken, skinless and bone-in (or preferred cut such as breast)
02 -
1 ½ tablespoons olive oil or preferred cooking oil
03 -
1 teaspoon salt
04 -
½ teaspoon ground turmeric
05 -
1 ½ tablespoons lemon juice
06 -
Juice of half a lemon (for cleaning the chicken)
07 -
1 tablespoon minced garlic
08 -
1 tablespoon minced ginger
09 -
½ teaspoon black pepper
10 -
1 teaspoon ground coriander
11 -
1 teaspoon ground cumin
12 -
½ teaspoon red chili powder (optional)
→ COCONUT SAUCE
13 -
2 tablespoons cooking oil (olive oil, coconut oil or preferred choice)
14 -
1 medium onion, finely diced or julienne sliced
15 -
1 large bell pepper, chopped
16 -
½ teaspoon ground turmeric
17 -
½ teaspoon minced or crushed ginger
18 -
½ teaspoon minced or crushed garlic
19 -
1 ½ tablespoons lemon juice
20 -
⅓ cup tomato paste
21 -
½ teaspoon salt
22 -
1 ½ cups canned coconut milk
23 -
½ teaspoon ground cumin
# Instructions:
01 -
Clean the chicken with lemon juice or pat it dry. Cut the chicken into pieces, remove excess fat, and make slits. In a bowl, mix chicken with lemon juice, garlic, ginger, spices, salt, and olive oil. Cover and marinate in the refrigerator for at least 30 minutes, or overnight for best flavor.
02 -
Preheat the grill to medium heat. Allow the marinated chicken to come to room temperature. Lightly grease the chicken with oil and grill for 5 minutes on each side. Continue flipping every 5 minutes until thoroughly cooked, approximately 25 minutes total. Set aside and cover with foil to keep warm.
03 -
Heat a pan over medium heat, add oil, and sauté onions until soft and translucent. Stir in tomato paste, garlic, ginger, turmeric, cumin, salt, coconut milk, and lemon juice. Reduce heat, cover, and simmer for 10 minutes, stirring occasionally. Add bell pepper and coriander, then cook for another 2-5 minutes until the sauce thickens slightly.
# Notes:
01 -
For best results, marinate the chicken overnight to allow the flavors to fully develop.