Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 lbs chicken thigh fillets
- 1/2 cup coconut milk
- 4 cloves garlic, crushed
- 1 teaspoon cracked black peppercorns
- 2 teaspoons sugar
- 2 teaspoons turmeric
- 2 teaspoons paprika
- 1 tablespoon chopped fresh cilantro, root if possible
- 1 teaspoon curry powder
- 2 small fresh red chilies, chopped
- 1 tablespoon oil
- ==
Directions
Cut chicken thighs in half and place in a bowl.
Combine the next 9 ingredients (garlic thru oil) and grind to a paste using a mortar and pestle.
Combine the paste with the chicken and mix well; refrigerate several hours or overnight.
Just before serving, grill chicken until tender, basting frequently with coconut milk.
Serve with sweet vinegar sauce.
Sweet vinegar sauce: Grind chili and garlic to a paste using a mortar and pestle.
Combine vinegar and sugar in a pan, stir over heat, without boiling, until sugar is dissolved.
Bring to a boil, simmer, uncovered, without stirring, until syrup just begins to color; remove from heat, cool slightly, stir in chili and garlic paste.