Curried coconut-chicken skewers with honey-lime coleslaw Recipe
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
YIELD 4 servings
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.