Curried coconut-chicken skewers with honey-lime coleslaw

Prep 25 min
Total 35 min
Makes 4 Servings



wooden skewers
2/3 cup
light coconut milk
3 tbsp
vindaloo curry paste
5 tsp
honey, divided
1/2 tsp
small skinless, boneless chicken breasts, cut into 1 1/2-in. pieces
2 tbsp
coarsely chopped cilantro
lime, cut into 4 wedges
1/3 cup
1/4 cup
397-g pkg
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.


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.

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