Tandoori Chicken (serves 4)
I have been experimenting with substituting lite coconut milk for yoghurt in Indian curry recipes and it seems to do the trick. Today I marinated chicken breasts in lite coconut milk along with spices, ginger and red wine vinegar. I cooked the spices first – very briefly, just so I could smell the spice blend. The chicken breasts were marinated in the fridge for some 6 hours, then I put them in the oven for approx. 30 minutes – just the breasts. I threw out the marinade before cooking and you must too as it has had raw chicken in it. The tandoori chicken is also good cold in a salad.
1 1/2 tbsp. cumin
1 1/2 tsp. curry powder
1 tsp. garlic salt
1 tbsp. ginger – freshly grated
2 tbsp. olive oil
3 tbsp. red wine vinegar
1 x can lite coconut milk
4 large chicken breasts
Combine spices and ginger.
Heat olive oil and when sizzling add spices and ginger and cook until you can smell them – a minute or less.
Combine red wine vinegar and coconut milk in a shallow bowl or Ziploc bag
Add spice mixture.
Add chicken breasts and put in fridge for 6 hours.
Before cooking, discard marinade, then place chicken in oven for 30 minutes or until cooked.