Delicious Coconut Cilantro Curry Grilled Chicken
Can’t say we had the best spring this year. Rainy, windy, and cold made me look for food from warmer places as our neck of the woods starts to come to alive. Often I ask myself when I’m planning a meal: where do I want to go? With spices and sauces, I can travel around the world. Lots of good ways to do that with spices and cooking techniques. So we started the grilling season off with a flavorful coconut cilantro curry marinade for chicken.
It just makes sense to blend spices, lime juice, coconut milk, cilantro, and salt. A blender or food processor comes in handy to have. Today I used it 3 times for different recipes. While I love kitchen gadgets. There are a couple of appliances I must have in the kitchen: slow cooker, electric tea kettle, Kitchen Aid Mixer, and the food processor. During the summer the food processor is used more to make sauces, dressings, and marinade. Pour the Coconut Cilantro Curry marinade into a Ziploc bag with the chicken. Best to let sit in the fridge for 2 or more hours for the flavors t to blend. If you are short on time then 60 minutes will do.
The outcome is fresh, light flavorful Coconut Cilantro Curry Grilled Chicken. It was moist. Almost melted in the mouth.
You can pair it with anything really. I had a cabbage in the fridge and made fried Indian cabbage and peas. It was a perfect combination. Using the food processor, the cabbage was sliced thin and when cooked it gave the texture of fried rice.
Coconut Cilantro Curry Grilled Chicken
- 4 to 6 chicken breasts
- 1 can regular or light coconut milk
- 2 Tbsp curry powder
- 3 Tbsp lime juice (2-3 limes)
- 2 Tbsp honey
- 1/2 bunch cilantro
- 1 tsp. kosher salt
- pepper to taste
- Place chicken breast filets into a large Ziploc bag.
- Add all marinade ingredients into a blender or food processor blending until smooth, then pour over the chicken and seal the bag.
- Keep bag in the fridge at least 2 hours before serving so the chicken has a chance to soak in the flavors.
- Place chicken filets on grill and discard excess marinade.
- Grill chicken over medium high heat until each side has nice grill marks and chicken is thoroughly cooked which is about 12 minutes.
What’s for dinner tonight: Grilled Steak and Potatoes with Snap Pea Salsa
Grilled Steak and Potatoes with Snap Pea Salsa that’s what.
I’ve had my Real Simple magazine open to that recipe for more than a week now. I finally gathered all the ingredients I needed to make it. The ingredient list is fairly simple using fresh ingredients: NY Strip Steak, fingering potatoes (or in my case baby red potatoes), snap peas, fresh mint, fresh parsley, lemon juice, olive oil, and salt/pepper. Lucky for me my herb garden is doing very well allowing me to snip the mint and parsley making the snap pea salsa really fresh.
This dish is very simple to make.
In fact, it is a 30-minute meal from start to finish making it a good weeknight meal. And let’s be honest, who wants to spent hours in the kitchen preparing the nightly meal? Even though I run my own business in my home, I don’t want to spend hours in the kitchen preparing quality meals for my guys.
Add to that it is summertime and very hot. The steak and potatoes are done on the grill keeping the kitchen nice and cool. Yeah for the electric bill.
As the potatoes and steak are on the grill, you can make the snap pea salsa. The hardest part of this is slicing the snap peas thinly. The snap pea salsa adds a freshness to the potatoes and steak.
Remember to turn the potatoes a couple of times on the grill to make sure they don’t burn. And don’t overdo the steak. It really should be pink in the middle unlike my photo.
While I liked the whole meal, my guys weren’t thrilled with snap pea salsa. That said I’d make it again.
Impressive, isn’t it? It is a lot easier than you are imaging. Pizza on the grill is just plain wonderful. It has the best pizzerias beat. Hands down. Once you start, you won’t go back to frozen pizza or delivery pizza.
We started making our own pizza on the grill the summer of 2008 after we got a gas grill. We had just moved to Lexington, Kentucky, and hadn’t really found a good pizza place yet we craving good thin crusty pizza. We decided well if we can buy then let’s do it ourselves. As our guide we used Pizza on the Grill: 100 Feisty Fire-Roasted Recipes for Pizza & More
. I did the all the prep work and Jeroen did the grilling.
Recently we’ve gotten back into making pizza on the grill after about three years. And we’re back hooked.
Making pizza on the grill is simple, but there are some tips to make it successful:
The Dough. It is the foundation. Best is to make your own dough. I’ve found Trader Joe’s dough to be the best store-brought. This is when I miss having my bread maker to make my own dough.
The Sauce. Again, making your own is ideal. I use crushed tomatoes with some garlic, salt, and pepper. Keeping it simple.
The Toppings. I use fresh Mozzarella cheese and add fresh veg or sausage from there.
The Grill. The temperature of the grill is key. Too hot and the crust will burn. This is where you know your grill and follow the directions in the cookbook to the letter regarding temperature settings and timing. Remember to oil the grill and the dough well.
And now for some photos of the pizza making process…
What’s your favorite pizza?
Hanging my head in shame. I admit since we left Lexington, KY two years ago, I haven’t visited a local farmer’s market, but that changed today. Now that I live in downtown Tarboro, I have no excuse not to visit the market on a Saturday morning. It is a 15 minute walk from my new house. And a pretty walk at that… Tree lined sidewalks pass grand old houses. As I walked I wondered what goodies I might find.
The Tarboro Farmer’s Market is very small. There are great efforts to expand it. This community needs a farmer’s market where small family farms can sell and share the bounty of their labors as well as their pride in what they do. And where the community can go get fresh, quality produce at reasonable prices.
Today, there were two booths: a veg farmer and a pie maker. The farmer had wonderfully fresh veg on offer. All picked very early this morning. And the mini pies the baker had were still warm from the oven. Both were proud of their offerings and shared advice on how to prepare the veg. You rarely get this passion at a big box grocery store. Nor the freshness.
My taking from the farmer’s market. I can’t wait to prepare and eat all of this! Especially the pies!
So go out to your local farmer’s market. Discover what wonderful food is produced locally!
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The packing for my return to the States from The Netherlands has started. I’ve made my trips to local grocery stores, Deka Market, Albert Heijn, and Vomar, to stock up on spices and mixes to bring home.
I always run into this problem of wanting too much and not having enough space in the suitcase. In fact, I came with one suitcase and will leave with two. I even may have to mail a package home!
I wish in the US, we had such diverse, high-quality, reasonably priced spice mixes for meat, vegetables, and potatoes. They are so easy to flavor a meal.
Back to packing for me!
PS – those hoping for more nomnom photos of food, I’ve got a few posts on the stovetop simmering away! Stay tuned!
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