Coconut Chicken By Gautam Mehrishi

Coconut Chicken

This one's for all those who like their meat marinated with coconut milk.
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Serves

1

Cooking Time

10-12 min

Meal Type

starter

Preparation Time

20 min

Difficulty

Medium

Rate This Recipe7

INGREDIENTS

  • For 1st marination
  • 1 tbsp chopped garlic
  • 1 tbsp chopped ginger
  • 1 tbsp olive oil
  • 3 tbsp tomato sauce
  • 1 tbsp crushed white pepper
  • salt
  • 1 tsp cumin powder
  • 2 tbsp lemon juice
  • ¼ cup coconut milk
  • For 2nd marination
  • 1 tbsp crushed white pepper
  • salt
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 4 chicken legs
  • 4 sheets of aluminium foil
  • 1 red and yellow chilli
  • 1 tsp chopped garlic
  • 1 tsp chopped ginger
  • 2 tbsp coconut milk
  • 1 tsp turmeric powder
  • 1 jalapeno
  • micro greens

PREPARATION

  1. 1

    In a bowl add chopped garlic, chopped ginger, olive oil, tomato sauce, crushed white pepper, salt, cumin powder, lemon juice, coconut milk and make marination.
  2. 2

    In another bowl add crushed white pepper, salt, lemon juice, olive oil and mix well and coat chicken legs in this marination.
  3. 3

    Take 4 sheets of aluminium foil, brush olive oil over, apply first marinate on foil.
  4. 4

    Place marinated chicken legs, pour remaining marinate on top, seal the foil like a parcel, prick few holes for the heat to escape.
  5. 5

    Place the parcel into coal pit and cook for 10 to 12 minutes, slices Red and yellow chilli and deseed them.
  6. 6

    In a bowl add chopped garlic, lemon juice, coconut milk, turmeric powder and mix well.
  7. 7

    Stuff chillies with mixture, seal with satay stick, put chillies into the pit, stuff same mixture inside jalapenos and seal with satay stick, put chillies into the pit, serve with pepper and jalapenos, flame chicken from flame torch.
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