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Ginger-Coconut Chicken
Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  10 Minutes
Total Time:  50 Minutes
Yield:  4 servings
The wonderful flavors of southern India - coconut milk, dried Thai chiles and coriander seed - provide a pleasant punch to a basic chicken breast. Although the ingredients look exotic, this is a deceptively easy dish you'll be proud to serve to guests. Feel free to use different cuts of chicken, bone-in or boneless; just adjust the cooking time accordingly. You can also grill the chicken.

Make Ahead Tip: The chicken can be marinated (Steps 1-2) overnight.
RECIPE INGREDIENTS
1 tablespoon  yellow split peas
1 teaspoon  coriander seeds
1-2   dried red chiles, such as Thai, cayenne or chiles de arbol
1/4 cup  "lite" coconut milk (see Ingredient note)
2 tablespoons  minced fresh ginger
4 medium cloves  garlic, minced
2 tablespoons  finely chopped fresh cilantro
1/2 teaspoon  salt, or to taste
4   boneless, skinless chicken breast halves (1-1 1/4 pounds total), trimmed

Ingredient note
Look for reduced-fat coconut milk (labeled "lite") in the Asian section of your market.
Ginger-Coconut Chicken Recipe at Cooking.com
DIRECTIONS
Toast split peas, coriander seeds and chiles in a small skillet over medium heat, shaking the pan occasionally, until the split peas turn reddish-brown, the coriander becomes fragrant and the chiles blacken slightly, 2 to 3 minutes. Transfer to a plate to cool for 3 to 5 minutes. Grind in a spice grinder or mortar and pestle until the mixture is the texture of finely ground pepper.
Combine coconut milk, ginger, garlic, cilantro, salt and the spice blend in a shallow glass dish. Add chicken and turn to coat. Cover and refrigerate for at least 30 minutes or overnight.
Preheat broiler. Coat a broiler-pan rack with cooking spray. Place the chicken (including marinade) on the rack over the broiler pan. Broil chicken 3 to 5 inches from the heat source until it is no longer pink in the center and the juices run clear, 4 to 6 minutes per side.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Yield:  4 servings
Calories: 152
Fat. Total: 3g
Protein: 27g
Carbohydrates, Total: 4g
Fat, Saturated: 1g
Fiber: 1g
Cholesterol: 66mg
Sodium: 371mg
% Cal. from Fat: 18%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: hema Reviewed: 11/24/2009
very tasty
very good
7 people gave this Cheers. Click here to Cheer this review. Report Violation
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