Indian BBQ Coconut Curry Leaf Chicken
Coconut marinade + grill
- Time
- 50 min
- Serves
- 4
- Calories
- 395 kcal
- Protein
- 39 g
About this recipe
Coconut curry leaf chicken brings South Indian flavours to the barbecue without turning into a curry. Coconut milk softens the heat, grated coconut toasts on the grill, and curry leaves perfume the chicken as soon as they hit the hot surface. It is rich but fresh, especially with lime squeezed over the top.
The marinade should be thick enough to coat the chicken in visible flecks of coconut and curry leaf. Those flecks are part of the dish: they brown, crisp slightly and give the chicken texture. Watch the heat because coconut can move from toasted to burnt quickly. Medium-high heat with a cooler zone nearby is ideal.
Serve with rice, roti or a simple tomato-onion salad. It is high in protein, no-deep-fry, and a good alternative to red tandoori-style recipes when you want a lighter colour and a more coastal flavour profile.
Ingredients
Quantities for 4 servings.
Method
- 1Mix coconut milk, grated coconut, curry leaves, ginger-garlic, green chilli, pepper, turmeric, lime, coconut oil and salt.
- 2Coat chicken in the coconut marinade and rest for 30 minutes.
- 3Heat a grill pan or barbecue to medium-high and oil lightly.
- 4Grill chicken 5-6 minutes per side, letting the coconut bits toast and brown.
- 5Move pieces to indirect heat or a cooler pan edge if the coconut darkens too quickly.
- 6Finish with lime and extra curry leaves; serve with rice or roti.
