Chicken Tandoori with Coconut Cream

12 ozs Chicken Breast (cubed)

6 Barbecue Skewers

1 can Coconut Milk

1 tsp Onion Powder

1 tsp Cumin

1 tsp Coriander

1 tsp Turmeric

1 tsp Sea Salt

1. In a shallow dish, add coconut milk and whisk in seasonings. Reserve 1/3 cup of the sauce for serving.

2. Add chicken breasts to dish, and swish around to coat. Cover and refrigerate 1 hour or overnight. Preheat grill to 450°F over direct heat. Remove chicken breast from dish, and discard marinade.

3.Place cubed chicken on skewers. Place chicken on grill, and cook through 6-7 minutes. Flip and cook an additional 7 minutes.

4.Serve with roasted vegetables, slivered almonds and pour additional coconut milk over the dish and enjoy.

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