The chicken is sensational as it is, but honestly, the sauce “makes” this. It’s made using the excess marinade – but don’t worry, it’s simmered rapidly to make it safe for consumption. I like to make a coconut based sauce to serve with the chicken, just to really drive home the coconut flavour. I tried it with pork tenderloin but found that it was difficult to cook to make it moist and tender on the grill.īut the flavour was so awesome that I decided to give it a go with chicken – and scored! It’s sensational! Set your slow cooker to cook on low for 6 hours. Sauce will be slightly lumpy, but make sure its well incorporated. In a small bowl, whisk together sauce ingredients: peanut butter, soy sauce, honey, rice vinegar, chicken broth, and garlic cloves. He makes this with pork tenderloin and has a relish to accompany it. Place chicken breasts into your slow cooker. I got it from his book, Bobby Flay’s Barbecue Addiction. I have a killer of a 3 ingredient glazed pork chop recipe of his that I regularly use which I plan to share soon.īut as for this coconut marinated chicken – I am not actually sure whether he had it on his show. I think he is incredibly talented at bringing together unique flavours with familiar ingredients. Though I have to say…gosh, this could get me in trouble…Does anyone else think he really should consider wearing sunglasses? Because he always seems to be squinting!! 😉 His shows started airing in Australia a few years ago and I was hooked. Sear the chicken on all sides until lightly golden (about 5-6 minutes)the chicken does not need to be cooked through at this point. This is based on a recipe by Bobby Flay, one of my grilling idols. Ingredients 250 gm of cleaned and cubed chicken pieces 1 cup of sliced onions 2 tbsp of oil I use coconut oil 1/2 tsp of turmeric powder 1 tsp of cumin. Add the chicken, 1/2 teaspoon of the kosher salt, black pepper, and 1/2 tablespoon of the curry powder, stirring to coat the chicken evenly. The added bonus is that the marinade makes a fabulous sauce! Try grilling this Coconut Marinated Chicken – or cook it on the stove, your choice!

Refrigerate at least 1 hour, up to 12 hours. Seal the bag and shake around until everything is well combined and the chicken is submerged in the marinade mixture. I used a can of coconut milk, instead of the traditional whipping cream and love it all the more for being. Add cumin seeds and continue cooking until fragrant, about 30 seconds. Salt & pepper: To enhance all of the delicious flavors adjust to your liking. Heat ghee in a medium-pot, about 10-inches wide, on medium for 30 seconds. Coconut milk makes a fantastic marinade, tenderising and infusing the chicken with rich flavour. Marinate the Chicken: Place the chicken in a zip lock bag or sealable container with ½ cup coconut milk, ground cinnamon, paprika, and ½ teaspoon sea salt. This curry was simple to make and amazing to eat. Coconut milk: For the creamiest butter chicken, coconut milk that is full fat works best.

Coconut milk butter chicken