Grilled chicken in a rich, creamy coconut curry and smoked with barbecue flavor!!!

11/2 pound chicken breast or you can use whole chicken
2 tbsp fresh ginger and garlic
1tbsp salt
pinch of citric acid
fresh pepper to taste
Marinate the chicken in the above ingredients and put it in a 400 degree preheated oven for 15 to 20 min. Make sure chicken is cooked through, turn the broiler on to 550 and broil the chicken until it is charbroiled at your satisfaction, while the chicken is in the oven make the curry.

Curry ingredients:
1 med onion
3 fresh roma tomatoes
2 mild or hot jalapenos upon your taste
1 tbs turmeric powder
1/2 tbsp of salt
dried parsley for garnish
1 cup heavy whipping cream
1 13.4 oz can of coconut milk
Italian parsley chopped for garnish
1 charcoal used to smoke the curry (optional)
Put 2 tbsp olive oil in a sauce pan, while that gets warm put the diced onion, diced tomatoes, diced jalapenos and the whipping cream in the blender and blend until everything is blended well, than pour the paste in the sauce pan and cook for about a minute. Sprinkle the turmeric in there as well as 1/2 tsp of salt, make sure you do a taste test, This would be a good time to put the charcoal on the stove so its fully lighted by the time your curry is ready. Check on the chicken if the chicken is cooked through turn the broiler on and charbroil the chicken and add it to the coconut curry then put the charcoal on the foil and add a little oil and cover the sauce pan, depending on how strong you want the barbecue flavor to be will determine on how long you leave the charcoal in the curry. Finally sprinkle with fresh and dried parsley
Serve and enjoy!!


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