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Balinese Grilled Coconut and Turmeric Chicken

posted Oct 23, 2019, 8:05 PM by Difference Personal Training   [ updated Oct 23, 2019, 8:09 PM ]


INGREDIENTS


·          1.5kg chicken marylands (about 4)

·          8 garlic cloves, coarsely chopped

·          4 French shallots, peeled, coarsely chopped

·          2 sticks lemongrass, white part only, thinly sliced

·          1 long fresh red chilli, coarsely chopped, plus sliced chilli, extra, to serve

·          3cm-piece fresh ginger, peeled, coarsely chopped

·          60ml (1/4 cup) coconut milk

·          2 tablespoons fish sauce

·          1/2 teaspoon ground coriander

·          1/2 teaspoon ground turmeric

·          4 fresh limes, halved

·          1 Lebanese cucumber, halved, sliced diagonally

·          1/4 cup fresh coriander sprigs

·          Steamed jasmine rice (optional), to serve


METHOD


 

 Step 1

 Use a sharp knife to cut the chicken marylands through the joint to separate the drumsticks and thighs.

 

·          Step 2

 Place garlic, shallot, lemongrass, chilli, ginger, coconut milk, fish sauce, ground coriander and  turmeric in a food processor. Blend until smooth. Transfer the marinade mixture to a large glass  or ceramic bowl. Add the chicken pieces and turn to coat well. Cover and place in the fridge for 6 hours or overnight to marinate.

·         Step 3

Preheat a barbecue grill or chargrill pan on medium-high. Cook the chicken, turning occasionally, for 30 minutes or until juices run clear when the thickest part of the chicken is pierced with a skewer. Transfer to a platter and cover with foil for 10 minutes to rest.

·         Step 4

While the chicken is resting, place limes cut-side down on the barbecue grill and cook for 3-4 minutes or until lightly charred.

·          Step 5

Serve chicken with grilled limes and cucumber. Scatter with coriander and extra chilli just before serving.

 


Nutrition

 Protein

 47 g per serve


Carbohydrates

 4 grams per serve


 Fat

 44g per serve


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