Are you looking for a creamy and delicious dinner recipe that is both easy to make and full of flavor? Then you'll love my recipe for Kerala Coconut Milk Chicken. This dish combines juicy chicken breasts with the rich and creamy flavor of coconut milk, creating a dish that is both satisfying and bursting with flavor. The combination of spices and coconut milk creates a velvety texture and a mild, sweet taste that is perfect for a weeknight dinner or a special occasion.
Cooking time : 60 Minutes
Servings : 6-8
Ingredients:
- 1 small whole chicken, weighing 6-8 pounds
- 10 cloves of garlic, finely chopped
- 4 bay leaves, finely crumbled
- 2 teaspoons of paprika
- Salt, to taste
- 4 hot chile peppers, finely chopped
- 6 tablespoons of olive oil
Basting Sauce Ingredients:
- 8 cloves of garlic, finely chopped
- 2 tablespoons of lime juice
- 4 tablespoons of olive oil
- 2 cups or cans of organic coconut milk
Directions :
- Cut along either side of the chicken to remove the vertebrate using a kitchen shear.
- Break the breast bone, if desired.
- In a small bowl, mix together garlic cloves, bay leaves, salt, olive oil, paprika, and chili powders to form a marinade.
- Rub the marinade all over the chicken.
- Cover the chicken and let it marinate in the refrigerator for a few hours or overnight.
- Mix all the basting ingredients together in a bowl and baste the chicken skin with the coconut sauce.
- Place the chicken skin-side-up on a rack about 7-8 inches under the broiler.
- Baste the chicken frequently and broil for up to 60 minutes.
- The chicken is ready when it has blackened on top and is moist underneath.
- Serve with the remaining sauce in the pan.
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