Yummy spicy coconut chicken

I love coconut as well as chicken! Wether is in sweets or savory cooking coconut has that unique flavor, exotic and very healthy according to new studies.

This dish is very nice served hot or cold so it doesn’t matter if you decide to have a garden party or to go out for a picnic or simply cook it for dinner and then have some next day for lunch at work, this could be a perfect choice. A nice salad  or some rice to accompany will work a treat. It is pointless for me to say too much about this dish at this point as very soon you will get to know it won’t need much presentation. Its versatility and exotic looks as well as taste will say it all.

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Here is the recipe folks!

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Yummy spicy coconut chicken

Course Main Dish

Cuisine Asian

Prep Time 1 hour

Cook Time 45 minutes

Total Time 1 hour 45 minutes

Servings 4

Author Ramona Sebastian

Ingredients

• 8 chicken tights or drumsticks, or 4-6 breasts
• 200 ml coconut milk (tinned)
• 1 tbsp ginger (fresh, grated)
• 1 tsp black pepper (fresh, ground)
• 1 tbsp red chili flakes optional
• 4-5 spring onions
• 1 tsp turmeric powder
• 1 lime or lemon only the juice
• 1/2 lemongrass bruised and chopped optional *

Instructions

• Preheat the oven 20 minutes before chicken needs to go in.
• Wash well the chicken (bone on/de-bone if you wish depending on the meat you have chosen to cook or you can leave both skin and bone on ( I normally remove the skin)- it is entirely up to you. Sprinkle some salt and pepper on it and set aside.
• In a bowl, mix the coconut milk with all the other ingredients (ginger, pepper, salt, turmeric powder, chilli flakes, lemon/lime juice and the finely chopped spring onions - you can leave few for decorating.
• Mix the chicken with the coconut milk marinade, make sure it is all nicely coated, cover with clingfilm and put in the fridge for 1-2 hours (not an issue if you do not have the time to allow it to marinade- it will be as tasty and yummy).
• Place in an oven tray that should not be larger than fitting all the chicken in nicely, cover with a lid or foil and put in a preheated oven at 190-200ºC. (370-390F) Cook for a good 40-45 minutes. Half way through cooking take the tray/dish out of the oven, remove the foil, turn each piece of chicken and place (uncovered) back in the oven. Cook for a further 20-25 minutes all depending on the meat chunks size. 

Notes

This meat can be BBQ-ed, oven cooked or grilled - it is absolutely delicious whichever way you choose to cook it! Enjoy it along with a cucumber salad or quinoa roast veggies salad.