Thursday, July 22, 2010

Coconut Curry Chicken (two ways) with cauliflower and broccolini

So here's the recipe for the coco/curry chicken I cooked for The Games. Side Note: I grew up knowing a girl named Coco Curry. And that is legit. I remember being jealous of her awesome, original name. So Coco, if by some random chance you're reading this, congratulations!, you are now famous among the 11 people who read this blog!...and I named a dish after you! Below is a picture and recipe of the chicken, BBQ'd because is there really anything out there that doesn't taste good on the Q?

Coco/Curry Marinade

**Note-start this chicken overnight per below!

4-5 pounds chicken (I used half boob half thigh, boneless and skinless)

1 can regular or lite coconut milk (I used lite)
1 tablespoon minced garlic
1 teaspoon minced lemongrass (bottom, interior, white portions only)
1/2 teaspoon curry powder
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
1/2 teaspoon sea salt
Fresh cracked pepper

Mix all the marinade ingredients in a large zip-lock bag. Add chicken and squish the bag around to expose all the sides of the chicken pieces to the marinade. Place bag of chicken on a plate or on a towel and let marinade in the fridge overnight. (You can also marinate this in a large baking dish or bowl in your fridge, I just like the zip locks because the chicken is well contained and you can easily squish the bag around to make sure it's all getting marinade on it)

The following day for your meal, heat up your gas or charcoal BBQ and get to grillin! When I take the chicken out of the bag I give it a light shake back into the bag so I'm not flinging masses of coconut goo onto the BBQ...less to clean up later. I usually cook the chicken for about 4 minutes on each side, depending on how thick the pieces are, covering the grill as needed.

Coco/Curry chicken in the oven, with veggies!

Here I took some of the chicken and baked it in the oven instead of on the BBQ for a little change of pace. Marinate the chicken as per the above, and the following day after it's marinated, perform the following:

12 ounces broccolini, ends trimmed

Preheat the oven to 375 degrees. Cut up the broccolini into 2-inch pieces. Place the marinated chicken into a 9x13 baking pan and top with the broccoli. Pour about 1/4 cup of the marinade over the broccolini and chicken. Pop into the oven and cook for about 25-30 minutes. Check the chicken at 15 minutes and if the broccolini is drying out then cover with tin foil. While that's cooking, make the cauliflower:

2 tablespoons olive oil
1 medium white onion, sliced thin
1 tablespoon minced garlic
1 head cauliflower, in 1-inch pieces
Sea salt and ground pepper

Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook, stirring frequently, until the onion begins to turn translucent. Then add the cauliflower, salt and pepper. Cover and turn the heat down to low, cooking for 10 minutes. After about 10 minutes, stir the cauliflower and add a touch of water if it is looking dry. Cover again and cook another 5 minutes or until very soft and easy to break into tiny pieces. When it is soft, lightly break it all up with your spatula or whatever you're using to stir it with.

When the chicken is done, spoon some of the cauliflower on a plate. Top with a couple pieces of chicken, the broccolini, and pour some of the coconut sauce in the baking pan, on top of it all. The cauliflower will trap the sauce and it will be good times all around.

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