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Curried coconut-chicken skewers with honey-lime coleslaw Recipe

Curried coconut-chicken skewers with honey-lime coleslaw
Source: Chatelaine

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Ingredients

  • 8 wooden skewers
  • 2/3 cup light coconut milk
  • 3 tbsp vindaloo curry paste
  • 5 tsp honey, divided
  • 1/2 tsp salt
  • 4 small skinless, boneless chicken breasts, cut into 1 1/2-in. pieces
  • 2 tbsp coarsely chopped cilantro
  • 1 lime, cut into 4 wedges
  • 1/3 cup canola oil
  • 1/4 cup lime juice
  • 397-g pkg coleslaw mix
  • 2 tbsp chopped fresh mint
  • fresh pepper
PREP TIME
25m
COOK TIME
10m
TOTAL TIME
35m
YIELD
4 servings

Instructions

  • SOAK wooden skewers in water for 10 min. Preheat barbecue to medium-high.
  • WHISK coconut milk with vindaloo curry paste, 2 tsp honey and  1/4 tsp salt in a large bowl. Reserve 1/4 cup marinade in a small bowl. Add chicken breasts to large bowl and stir to coat. Let stand for 10 min. Thread chicken pieces onto skewers. Oil grill. Barbecue chicken, with lid open, 4 min per side. Baste with reserved marinade for the last  2 min. Transfer to a serving platter and sprinkle with cilantro. Serve with lime wedges.
  • WHISK canola oil with lime juice, 1 tbsp honey and 1/4 tsp salt in a large bowl. Add coleslaw mix and mint. Toss until well coated. Season with fresh pepper. Serve alongside grilled chicken.

Dinner

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A recipe from Chatelaine

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