BBQ Coconut Chicken & Fresh Cucumber Salad
Servings 4
Calories 631
Ingredients
Curry Coconut Chicken
- 600 g skinless chicken thighs
- 2 tbsp curry paste (any variety)
- 0.5 cup coconut milk
- 0.25 cup shredded coconut
- handful coriander roots and leaves finely chopped
Cucumber Salad
- 6 lebanese cucumbers flesh removed and sliced into half moons
- 0.5 bunch Fresh coriander roughly chopped
- 1 long red chilli finely sliced
- 1 cup white vinegar
- 0.75 cup caster sugar
Coconut Rice
- 1 cup jasmine rice rinsed well
- 1 cup coconut milk
- 1 cup water
- 0.5 tsp salt
Instructions
- Start by making the pickling liquid. Combine the vinegar and sugar in a small saucepan and bring to a simmer over medium heat. Let it cook for 15–20 minutes, or until slightly reduced and thickened.1 cup white vinegar, 0.75 cup caster sugar
- While that’s simmering, prepare the chicken. In a bowl, mix together the curry paste, coconut milk, shredded coconut and coriander. Add the chicken and toss well to coat, then set aside to marinate.600 g skinless chicken thighs, 2 tbsp curry paste, 0.5 cup coconut milk, 0.25 cup shredded coconut, handful coriander roots and leaves
- Place the cucumber, coriander and chilli into a large bowl. Once the vinegar mixture is ready, pour it over the salad and toss well to coat. If you have time, place it in the fridge to chill.6 lebanese cucumbers, 0.5 bunch Fresh coriander, 1 long red chilli
- For the rice, add the rinsed jasmine rice, coconut milk, water and salt to a saucepan. Bring to a boil, then reduce to low, cover and cook for 12–15 minutes or until the liquid is absorbed. Remove from the heat, leave covered for 5 minutes, then fluff.1 cup jasmine rice, 1 cup coconut milk, 1 cup water, 0.5 tsp salt
- Cook the chicken on a BBQ or hot pan for 5–7 minutes on each side, or until cooked through and nicely charred.
- Serve the chicken with the coconut rice and chilled cucumber salad on the side.