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Grilled Curry Chicken With Coconut Rice

chef.jackson's picture
Ingredients
  Chicken legs 4 Large (Thigh-Drumstick Combination)
  Ground black pepper To Taste
  Curry powder 2 Tablespoon
  Chili powder 2 Tablespoon
  Vegetable oil 2 Tablespoon
  Basmati/Other long-grain white rice 1 Cup (16 tbs)
  Chicken broth 1⁄2 Cup (8 tbs)
  Canned coconut milk 1⁄4 Cup (4 tbs)
  Salt To Taste
Directions

Season chicken generously with salt and pepper.
Combine curry powder, chili powder and oil in small bowl until mixture forms a paste.
Rub paste onto chicken.
Arrange medium Kingsford briquets on each side of a rectangular metal or foil drip pan.
Pour in hot tap water to fill pan half full.
Oil hot grid to help prevent sticking.
Place chicken on grid directly above drip pan.
Grill chicken, on a covered grill, 50 to 60 minutes, until a meat thermometer inserted into the thickest part registers 180ºF.
Chicken is done when meat is no longer pink by bone.
To make coconut rice, prepare rice according to package directions except omit salt and butter or oil and substitute chicken broth for half of water and coconut milk for the other half of water.
Basmati is a long-grain rice with a fine texture and a nutty aroma and flavor.
It is available in large supermarkets and Indian markets.
Serve with Coconut Rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Grilling
Ingredient: 
Chicken
Cook Time: 
10 Minutes
Servings: 
4

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