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Grilled Yellow Chicken in Spiced Coconut Milk

Grilled Yellow Chicken in Spiced Coconut Milk

Ingredients

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The yummy spicy curries are sought after by many Sri Lankans. Here’s how one could make best use of the grill and the tropical coconut, and let the flavours sing together.

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Step 1
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Pat the chicken dry & toss chicken with curry powder, salt, and pepper.

Step 2
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Grill until the chicken-skin turns brown and crisp on both sides and allow it to rest.

Step 3
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Heat 2 Tbsp. oil in a large skillet (at least 12" in diameter) over medium-high. Add onion and cook, stirring, until softened, about 2 minutes.

Step 4
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Purée coconut milk, ginger, and garlic in a blender until very smooth.

Step 5
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Add chicken and coconut milk mixture to skillet and cook, tossing occasionally, until chicken is cooked through and sauce has thickened.

Step 6
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Meanwhile, if using, heat 2 tsp. oil in a small skillet over medium. Add cashews and mustard seeds and cook, stirring, until fragrant and lightly browned, 2–3 minutes. Immediately transfer mixture including the oil to a small bowl.

Step 7
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Fold spinach into chicken mixture and cook until wilted, about 1 minute. Divide among 4 bowls. Top with cilantro and cashew mixture, if using. Serve with rice or naan alongside.

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Ingredients

2 pounds Crysbro Yellow chicken
2 1/2 Curry Powder Mild
1 1/2 tsp Salt
1/2 tsp black pepper
2tbsp Vegetable oil (plus 2 teaspoons; optional)
1/2 Onion medium onion
450ml Coconut milk
1(2 1/2) piece Ginger
4 Garlic Cloves peeled
1/4 cup Cashew Nut chopped (Optional)
1 1/2 tsp Mustard seeds Yellow and/or black
30g Baby Spinach
Cilantro Leaves with tender stems
Cooked rice or naan For Serving

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previous
Asian Garlic Tofu (with a Sri Lankan twist)
next
The all big Christmas Breuder Made Easy

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