Curried coconut-chicken skewers with honey-lime coleslaw
By Chatelaine
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
- 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.
