This is an unusual recipe and the flavor of the chicken is just amazing. There are plenty of ingredients in the marinade, ensuring you get plenty of complex flavor. Use chicken breasts for this recipe. It is up to you whether you want to make a sauce to serve with the chicken or just serve it as it is. If you do want a sauce you can either boil the marinating liquid for 10 minutes or make a new batch and boil it for 5 minutes. Either of these will produce a tasty sauce. In fact you might as well do this, even if you are not bothered about a sauce, because you already have the mixture for it, and some people might want to have some sauce with their chicken.
Boiling it after it has been in contact with the raw chicken is vital, so you eliminate the risk of cross-contamination, because raw chicken can contain various bacteria. Boiling it if you make it from scratch is also recommended, albeit for a shorter time, and this is not only to heat it but also to thicken the sauce up a bit and combine the ingredients, bringing out all the flavors in there and letting it mellow out a bit.
This is a great recipe for the barbeque because the smokiness you get complements the flavors but you could bake, broil or even pan-fry the chicken if you like the sound of this recipe but the weather is not right for outdoor cooking. Add a few drops of liquid smoke to the marinade and will be able to recreate that barbeque smoky taste. Marinate the chicken for at least 2 hours, or even overnight if you prefer. If you like, you can cut each chicken breast in half to make thinner ones. These are quicker to cook and will also expose more surface area to the marinade, resulting in a more intense flavor.
Ingredient Explanation and Substitutions
You can use regular or light coconut milk, and any kind of oil you like, such as vegetable, olive or peanut oil. Just use whatever you have in the cupboard. Curry powder varies hugely from brand to brand, so just use your favorite. The marinade also features cayenne but if you are using a particularly spicy curry powder you might want to leave it out or just use less cayenne, or use chili powder instead or in addition to the cayenne. Use fresh lime juice in this recipe, not the kind you get in a bottle. This will yield a fresher result.
You can use brown sugar instead of the white sugar if you prefer, or even some kind of sweetener. Taste the mixture before adding the chicken because this is what your sauce is going to be made of, so you will want to make sure it tastes good, and is not too spicy, too sweet, or too acidic tasting. You can adjust the ingredients to ensure you are happy with it before you add the poultry. The finished recipe can be served with white rice, barbequed pineapple slices or another kind of fruit, or you could contrast the Caribbean flavor with American style side dishes like potato salad or coleslaw, or in fact anything else you are in the mood for, either hot or cold.
- 2 lbs boneless, skinless chicken breasts
- ½ cup coconut milk
- 3 tablespoons oil
- 2 teaspoons curry powder
- Zest and juice of 1 lime
- 1½ teaspoons salt
- 1 teaspoon ground cumin
- 1½ teaspoons ground coriander
- 2 tablespoons white sugar
- 2 tablespoons soy sauce
- ⅛ teaspoon cayenne pepper
- Whisk together all the ingredients except the chicken.
- Put the chicken in a Ziploc bag and pour in the coconut milk mixture.
- Seal and refrigerate for several hours.
- Preheat the barbeque to medium-hot.
- Either discard the marinade or boil it for 10 minutes.
- Cook the chicken for 6 minutes per side on the barbeque, or until it is 165 degrees F in the thickest part.
- If you chose to boil the marinade, you can serve it as a sauce with the chicken.
This unusual recipe is sure to impress everyone because the flavor is fantastic. It is so easy to make. You just have to combine the marinade ingredients, add the chicken and leave it in there to soak up all those fantastic flavors. In the photo we have served the finished chicken with some of the sauce ladled over it (the sauce is made by boiling the marinade mixture) along with colorful orange and grapefruit wedges to add color to the plate. We also sprinkled some dried herbs over the finished dish. Parsley, cilantro or basil would work if you want to do that too.
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