Cooked - Coconut Chicken with sweet Peanut Dipping Sauce

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Coconut Chicken with sweet Peanut Dipping Sauce

4.0

½ cup Coconut Milk

3 tbsp Soy Sauce

2 tbsp coconut palm sugar (or dark brown sugar or honey)

⅓ cup lime juice

1 tbsp garlic paste

2 tbsp ginger paste

2 tsp curry powder

1.5 lbs chicken thigh or breast filets cut into 1 inch pieces

Coconut oil for frying

⅓ cup smooth peanut butter

1 tbsp tamarind paste (optional)

To Serve

Small handful of cilantro

Toasted coconut flakes

Chopped salted peanuts

Lime Wedgets

The marinade used here is seriously tasty, as is the dipping sauce, and both are made almost entirely from ingredients you can keep in your cupboards, so they're always on hand if you're looking for a quick fix. They would also work with prawns, pork or cubes of tofu. For a change, you could thread the chicken onto skewers and cook them over a BBQ for extra flavor. Serve with rice, salad or an asian slaw.

Combine the coconut milk, soy sauce, palm sugar, lime juice, ginger, garlic and curry powder in a jug. Mix well, then pour half the mixture over the chicken in a bowl.
Place a griddle (grill) pan over a high heat until smoking hot. Brush the pan with coconut oil then add the chicken pieces and cook over a high heat for 6-8 minutes, turning occasionally, until caramelized and cooked through.
Add the peanut butter and tamarind paste to the reserved marinade and mix until smooth. If it's too thick, add more lime juice to thin to a dipping sauce consistency.
Pile the chicken onto a serving dish and scatter over the herbs, toasted coconut flakes and chopped peanuts. Serve with the dipping sauce and wedges of lime.

Course

Diets...

Category

Cuisine

Occasions

Season

Difficulty

Created 31 weeks ago

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