Coconut Curry-Marinated Chicken

Yes, chicken. For the first time on this blog in over a year. I didn’t eat it, but I wanted to surprise Mike on Valentines Day and chicken was definitely a surprise. (Vegetarians…don’t abandon me yet, this marinade would be FANTASTIC with tofu!)

Only good things in the marinade: coconut milk, curry powder, turmeric, garlic, fish sauce (vegetarian fish sauce is obviously a great choice if you’re making this for tofu), and cilantro. Perfection.

I would like to take a moment now to show you once again why I live in California. I know this is obnoxious. This is a picture from my run on Saturday morning, when we were in San Luis Obispo.

And here’s another:

The giant downside here is that I planned to run 16 miles but Mike had to come pick me up after just over 8 because my stupid IT band was not cooperating. Only 8.5 weeks til Boston… I’m starting to get a little nervous. But I’m also starting to be WAY more militant about doing my exercises and stretches and icing every single day.

We went back to our old house (it’s actually 9 apartments) for a double birthday party this weekend and it was fantastic.

Clearly they had all the essentials, and I definitely ate more than my fair share of chips. It’s a good thing I never buy chips.

Happy Birthday Darryl!

My friend made a blueberry-topped cheesecake, and left one candle in it for good luck (I’d never heard that tradition before).

Okay so back to the chicken. I bought a package of 3 leg-thigh pieces. I’m not sure how much it weighed, but this was plenty of marinade. I would think it would be enough for 4 bone-in breasts as well, and it’s definitely easy to multiply if you’re making more.

I started it on the grill pan and finished it in a 425 degree oven until it was 165 degrees F (about 35 minutes). If you have a real barbecue it would be GREAT grilled, but this worked well too and Mike LOVED it. He said it had great flavors that reminded him of Thailand. Exactly what I was going for! I served it with Papaya Salad and Thai-Style fried rice made with onions and tomatoes.

Of course it all had to be served with sweet chili sauce!

Recipe:
(adapted from allrecipes)

3/4 cup coconut milk
2 tablespoons fish sauce (or vegetarian fish sauce if you’re cooking tofu…soy sauce might be OK too)
2 tablespoons minced garlic
2 tablespoons chopped cilantro
1 teaspoon ground turmeric
1 teaspoon curry powder
2-3 lbs chicken pieces

Mix the coconut milk, fish sauce, garlic, cilantro, turmeric, and curry powder together well, the pour over chicken and turn to coat. Marinate covered in the refrigerator for 2-8 hours.

Preheat a grill or grill pan (if using a grill pan, also preheat the oven to 425 F). Cook the chicken for about 5 minutes on each side, then transfer to an oven (or keep on the grill) until the internal temperature reaches 165 F. Serve with sweet chili sauce.

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5 comments to Coconut Curry-Marinated Chicken

  • That marinade looks great. Your photos of CA are awesome. I’ve never been there but I do have two BILs that live there, so I should venture out to San Fran and LA where they live eventually.

  • I think it is so sweet that you made Mike chicken when you don’t eat it. I’m never that nice.

  • I don’t have turmeric, do you think it would work if I omit it? Or can I substitute something else?

  • Cate

    I think it will still be pretty good without turmeric. I might try adding an extra 1/2 tsp of curry powder…

  • Dave and I are going camping this weekend, and he volunteered to make a dinner one day. (How come he never does that at home on a weekday?!) He chose Thai-Style Fish Bake from an article in Backpacker magazine, and the marinade is almost identical to this one!

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