Exotic Chicken
Embark on a culinary adventure with this Exotic Chicken recipe, a rich and aromatic dish that blends the vibrant flavors of coconut milk, warm spices, and a touch of tangy lime. Tender, marinated boneless chicken thighs are infused with the bold essence of turmeric, coriander, paprika, and fresh ginger, then simmered to perfection in a creamy coconut milk sauce. A hint of honey balances the spice, while a garnish of fresh cilantro adds a burst of freshness. This dish pairs beautifully with fluffy jasmine rice or warm naan bread, making it an irresistible addition to your dinner table. Easy to prepare in just under an hour, this recipe promises to transport your taste buds to a world of bold and exotic flavors. Perfect for weeknight dinners or when you’re craving something truly special.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 1 cup Coconut milk
- 1 tablespoon Fresh ginger (grated)
- 3 cloves Garlic (minced)
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Paprika
- 0.5 teaspoon Red chili powder (optional)
- 1 whole Juice of one lime
- 1 tablespoon Honey
- 2 tablespoons Soy sauce
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (chopped for garnish)
- 2 cups Cooked jasmine rice (optional, for serving)
Instructions
Rinse the chicken thighs and pat them dry using paper towels. Cut each thigh into bite-sized chunks and set aside.
In a medium bowl, prepare the marinade by combining grated ginger, minced garlic, turmeric powder, coriander powder, paprika, red chili powder (if using), lime juice, honey, soy sauce, salt, and black pepper.
Add the chicken pieces to the marinade and mix well to coat. Cover and let the chicken marinate for at least 20 minutes. For deeper flavor, you can marinate it for up to 2 hours in the refrigerator.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the marinated chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken pieces start to brown on the outside.
Reduce the heat to medium and pour the coconut milk into the skillet. Stir gently to combine with the chicken and spices.
Simmer the chicken in the coconut milk for 15-20 minutes, stirring occasionally, until the sauce thickens and the chicken is fully cooked through.
Taste the sauce and adjust the seasoning if needed by adding more salt or lime juice.
Remove the skillet from heat. Garnish the dish with freshly chopped cilantro.
Serve hot over a bed of jasmine rice or alongside naan bread for a complete exotic meal.
Nutrition Facts
Calories |
1968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 2712 mg | 118% | |
| Total Carbohydrate | 203.1 g | 74% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 35.4 g | ||
| Protein | 123.3 g | 247% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1752 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
