Are you a chicken meal lover? If you are, guess what? It’s Chicken month, and if you love eating chicken, we’ve got the perfect Coconut Milk Chicken recipe for the juiciest, most tender, finger-licking good flavors your taste buds will be addicted to. This chicken recipe is best prepared with Rina Cooking oil, also known as the perfect wingman for your chicken. Here we go!
Ingredients
- 1 3-4 lb chicken
- 1½ Tbsp cumin
- 2 Tbsp coriander seed
- 1 tsp rosemary or thyme
- 1 Tbsp black pepper
- 1 onion, chopped
- 4 cloves garlic, chopped
- 2 inches ginger, chopped
- 1 hot green chili (serrano-jalapeño)
- 2 tsp salt
- 2 tomatoes
- 3 cups coconut milk
- Juice of 2 limes or ¼ cup-soaked tamarind pulp
- 6 Tbsp Rina oil
Method
- Chop the chicken into large pieces and remove as much skin and fat as possible. Place in a bowl.
- Grind spices and place in a food processor with onion, garlic, ginger, chili, salt, and tomatoes. Purée. Incorporate coconut milk and lime juice or tamarind.
- Pour the mixture into the bowl with the chicken, stir well and let it marinate in the fridge for at least 1 hour, or up to 6 if you have the time.
- Remove the chicken from fridge. Preheat oven to 500° F or light BBQ.
- To oven roast: pour 2 Tbsp Rina oil onto a roasting tray. Drain chicken and set marinade aside. Place drained chicken on the tray, ensuring no pieces are touching each other. Roast for 25-30 minutes.
- To barbecue: drain chicken, reserve marinade and grill gently for 25-30 minutes until cooked.
- Meanwhile, heat a pot on medium. Add remaining Rina oil then the reserved marinade. Stir regularly as you cook to ensure the sauce does not stick. Cook until the sauce has thickened and the oil is floating on the surface.
- Add cooked chicken to the sauce and let it simmer for 5 minutes, coating each piece with the sauce.
