Curried coconut-chicken skewers with honey-lime coleslaw
86
- Prep Time25 mins
- Total Time35 mins
- Makes4 Servings
Curried-coconut chicken skewers. Photo, Erik Putz.
Fire up the grill and try these spicy skewers tonight. Once your family gets a taste of this curried chicken, it will be in high demand all summer long.
Ingredients
8 wooden skewers
2/3 cup light coconut milk
3 tbsp vindaloo curry paste
5 tsp honey, divided
1/2 tsp salt
4 small skinless, boneless chicken breasts, cut into 1 1/2-in. pieces
2 tbsp coarsely chopped cilantro
1 lime, cut into 4 wedges
1/3 cup canola oil
1/4 cup lime juice
397-g pkg coleslaw mix
2 tbsp chopped fresh mint
fresh pepper
Instructions
SOAK wooden skewers in water for 10 min. Preheat barbecue to medium-high.
WHISK coconut milk with vindaloo curry paste, 2 tsp honey and 1/4 tsp salt in a large bowl. Reserve 1/4 cup marinade in a small bowl. Add chicken breasts to large bowl and stir to coat. Let stand for 10 min. Thread chicken pieces onto skewers. Oil grill. Barbecue chicken, with lid open, 4 min per side. Baste with reserved marinade for the last 2 min. Transfer to a serving platter and sprinkle with cilantro. Serve with lime wedges.
WHISK canola oil with lime juice, 1 tbsp honey and 1/4 tsp salt in a large bowl. Add coleslaw mix and mint. Toss until well coated. Season with fresh pepper. Serve alongside grilled chicken.
Nutrition (per serving)
Calories 283, Protein 13g, Carbohydrates 11g, Fat 22g, Fibre 3g, Sodium 354mg.
Excellent source of Vitamin C.
Wine Pairings
Spicy grilled vindaloo chicken Pair it with: A dark, mysterious zinfandel. Vindaloo isn't the most wine-friendly of curries, but this dense, layered "ancient vine" zinfandel works brilliantly. Even at 15 percent alcohol this is a big yet balanced wine with complex notes of blackberries, spicy oak and woodsmoke. Our pick: Cline Ancient Vines Zinfandel, California, $20.