With grilling season well underway, it’s always nice to have a few new recipes in the repertoire to try on the barbie. Chicken bathed in fresh turmeric, coconut, & kaffir lime leaf marinade is just the ticket. Taking its flavor inspiration from Malaysia, the chicken is as good cold as it is hot so I threw the leftovers into a salad.
Turmeric, as you probably guessed from the title, is one of the key ingredients in this recipe. You probably also know turmeric is the ingredient in curry powder, responsible for its yellow, staining hue. I used fresh turmeric because it was on hand. If you can’t find it ground turmeric is fine: 1 tablespoon of fresh to 1 teaspoon ground is the ratio. Turmeric is sometimes referred to as – poor man’s saffron. Like saffron, it’s a potent dye so be mindful of that, especially if you have an all white kitchen like I do.
The nutritional analysis in the recipe won’t be correct because it doesn’t account for most of the marinade being discarded. I say this because coconut milk & cashews are both high in fat & calories so don’t be fooled by the stats. I’m focusing on eating wholesome food I love & enjoying smaller portions. It was a challenge initially, but it’s getting easier. It’s working because I lost another 2.3 kilos (5 lbs) this last week. Go me!
I tend to use chicken thighs over breasts. Thighs are so forgiving, especially on the barbie. And I went with skewering big chicken pieces instead of fussing over little strips. Life is busy.
We’re getting ready to launch our new podcast tonight, I’ll be posting links for that on Friday. We’ve uploaded the intro video. Please have a look on the Fresh Hunger YouTube channel at that. This Sunday we’re filming our first cooking video for Fresh Hunger. The plan is to upload a video & a podcast every week. We’re also getting ready to buy a house & move. Things are about to get interesting.
It’s during hectic times, like moving house, that it’s easy to forgo eating healthy & just pick up take-out. I’m putting together some recipes that require just one pan, or something I can throw on the barbie & serve with a simple salad – simple to prepare recipes that are wholesome & maybe some make-ahead & freeze sauces. Like many of us, I tend to put yourself last on the list when there’s lots going on, especially when it comes to health. I’m determined not to let this happen. This time I mean business.
Here’s a pic for Pinterest
- 8 skinless, boneless chicken thighs
- 1 cup cashews
- 14 oz (398ml) can coconut milk
- 2 Tbsp grated peeled fresh turmeric
- 2 Tbsp grated peeled fresh ginger
- 2 Tbsp sambal oelek (chili sauce)
- 2 Tbsp soy sauce
- 2 Tbsp grated palm (or brown) sugar
- 1 Tbsp fish sauce, optional
- 1 Tbsp finely grated lime zest
- 1 Tbsp sesame oil
- 1 tsp ground cumin
- 4 garlic cloves, peeled
- 6 kaffir lime leaves, torn
- 5 to 10 metal skewers
- softened rice vermicelli noodles, cucumber, lime wedges, chopped cashews & pickled red onions*, to serve
- Cut chicken thighs in half, for small thighs you might prefer to leave them whole. Place chicken in a resealable plastic bag or a medium bowl.
- Place cashews, coconut milk, turmeric, ginger, sambal, soy sauce, sugar, fish sauce, lime zest, sesame oil, cumin, garlic & kaffir lime leaves in a blender; blend until mixture is very well blended & finely chopped. Reserve 1 cup of cashew mixture.
- Add remaining mixture to chicken & turn to coat; seal or cover. Marinate 3 hours or overnight if time permits.
- Preheat a barbecue/grill to medium heat. Place skewers into each piece of chicken. (I used two skewers to prevent the chicken spinning around). Discard remaining marinade. Cook chicken for 7 to 8 minutes each side, or until chicken is cooked thoroughly. Brush liberally with reserved cashew mixture during the last few minutes or cooking.
- Serve with lime wedges, chopped cashews, noodles, cucumber and pickled & onion.
- * To pickle onion: Cover finely sliced cucumber with lime juice, add a couple of pinches of sugar & a pinch of salt, cover & chill for 1 hour.