• 6servings
  • 30minutes
  • 324calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B1, B2, B3, B6, H
MineralsSelenium, Natrium, Iodine, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 bunch fresh cilantro with roots

  2. 3 cloves garlic, peeled

  3. 3 small red hot chile peppers, seeded and chopped

  4. 1 teaspoon ground turmeric

  5. 1 teaspoon curry powder

  6. 1 tablespoon white sugar

  7. 1 pinch salt

  8. 3 tablespoons fish sauce

  9. 1 (3 pound) chicken, cut into pieces

  10. 1/4 cup coconut milk

Instructions Jump to Ingredients ↑

  1. Cut cilantro roots off at the stem, and mince thoroughly. Set aside a few leaves for garnish. In a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric, curry powder, sugar, and salt. Process to a coarse paste. Pour in fish sauce, and blend until smooth.

  2. Place chicken in a large shallow dish. Rub with the cilantro paste. Cover, and marinate in the refrigerator at least 3 hours, or overnight.

  3. Preheat grill for high heat.

  4. Lightly oil the grill grate. Place chicken on the prepared grill, and brush liberally with coconut milk. Grill chicken 8 to 15 minutes on each side, depending on the size of the pieces. Turn only once, and baste occasionally with coconut cream. Cook until browned and tender, and juices run clear.


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