Updated Nov 24, 2014Chatelaine
- 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.
NutritionCalories 283, Protein 13 g, Carbohydrates 11 g, Fat 22 g, Fibre 3 g, Sodium 354 mg. Excellent source of Vitamin C
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.