This coconut chicken recipe is a tasty appetiser that is easy to make. A healthy chicken dish with a coconut coating and a spicy marinade.
Every time I have bought this to a gathering they have been happily devoured. They are delicious hot or cold (so the Chief Taster informs me). The beauty of this recipe is it’s simplicity as well as it’s flavour.
The blend of the Thai curry sauce and coconut go wonderfully together. A great snack for parties and also something to keep the husband quiet when he is hungry but does not want a large meal. Although he will end up scoffing the lot. It is so easy to make too! I love dishes that look like you have made an effort but in truth were so easy to whip up. It can be a snack or a main dish…depending upon how many you eat!
Low carb and gluten free…this is a perfect dish to munch on during January when you are attempting to keep your resolution of eating better….
INGREDIENTS
1 tblspn red curry paste
75ml coconut cream
4 chicken breasts, cut into long strips
100g dessicated coconut (unsweetened)
METHOD
- Mix the curry paste with the coconut cream.
- Add the chicken strips and leave to marinade for at least 2 hours (I prefer to leave the marinade overnight).
- Thread the chicken onto wooden skewers and sprinkle over the dessicated coconut.
- Cook the chicken under a hot grill, for about 3-4 minutes on each side.
- Eat and enjoy!
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