Curried coconut-chicken skewers with honey-lime coleslaw



25 min


35 min


4 Servings

Curried coconut-chicken skewers with honey-lime coleslaw

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.


  • 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


  • 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
  • 13 g,
  • Carbohydrates
  • 11 g,
  • Fat
  • 22 g,
  • Fibre
  • 3 g,
  • Sodium
  • 354 mg.
  • 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.