Coconut Marinated Chicken Recipe

Name: Coconut Marinated Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1/2 teaspoon turmeric; 1 teaspoon ground coriander; 1/2 teaspoon chili powder; 2 cloves garlic, crushed; 2 teaspoons freshly grated ginger; 2 green onions, finely chopped; 1 tablespoon lemon juice; salt & pepper; 1 (400 ml) can coconut milk; 1 1/2 kg chicken pieces

Servings: persons

1/2 teaspoon turmeric
1 teaspoon ground coriander
1/2 teaspoon chili powder
2 cloves garlic, crushed
2 teaspoons freshly grated ginger
2 green onions, finely chopped
1 tablespoon lemon juice
salt & pepper
1 (400 ml) can coconut milk
1 1/2 kg chicken pieces

1
Combine tumeric, coriander, chilli, garlic, ginger, green onions, lemon juice, salt& pepper in a large non-metallic bowl.
2
Pour in coconut milk& mix well to combine.
3
Score chicken skin& flesh at regular intervals.
4
Place chicken in the bowl with the marinade& toss to coat.
5
Refrigerate overnight.
6
Preheat oven to 180 degrees c.
7
Place chicken pieces on a rack in baking dish, reserving marinade.
8
Cook for 35-40 minutess or until golden& cooked through.
9
While chicken is cooking, heat marinade in a small saucepan& simmer for 8 minutes or until thickened into a sauce.
10
Serve chicken with rice& sauce.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 teaspoon turmeric, 1 teaspoon ground coriander, 1/2 teaspoon chili powder, 2 cloves garlic, crushed, and more.

Yes, Coconut Marinated Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Marinated Chicken

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