The flavours of this Coconut Curry Chicken Marinade are absolutely mouth watering. Tender, juicy chicken that is spicy with a hint of coconutty sweetness. Healthy, baked and gluten free!
One can never have too many chicken recipes, am I right?
Gluten free ones are especially high in demand. Luckily the days of flour dredged deep fried chicken are gone and the healthy, homemade baked chicken recipes are now in vogue.
What I particularly like about this one is the versatility. It makes a velvety sauce that can be drizzled over potatoes (these Instant Pot Salted Potatoes are AWESOME with this chicken), quinoa or rice as a side dish.
COCONUT CURRY CHICKEN MARINADE
I’ve been bantering around the idea for a curried chicken salad so naturally the chicken component needed to happen first. Coconut and curry is a beautiful pairing and I was excited to get started.
We’ve been enjoying some beautiful weather here in Southern Ontario despite the arrival of fall last week. Besides taking sun filled walks, I’ve also been loving the other benefit of warm weather.
You guessed it! Liquefied coconut oil in your cupboard.
Complete with an appearance from Lou the cat who is much more impressed with his food bowl. Typical.
The liquid coconut oil was my inspiration for this Coconut Curry Chicken Marinade.
I use the coconut oil and mix it with a cornucopia of dried spices:
Curry (naturally), coriander, turmeric, dill, parsley and a pinch of cayenne for a touch of heat.
TIP FOR BUYING DRIED SPICES:
Sometimes a recipe calls for only a small amount of dried spice.
If it’s not something you use frequently, like cinnamon and you don’t want it just languishing away on your spice shelf, then I recommend heading to your bulk section! A lot of stores carry bulk spices which is super useful when you just need a tablespoon or two.
I like to mix my marinades together in the dish that I marinate the chicken in. I then pop that same dish into the oven to cook the chicken.
Easy peasy and it saves a ton of dishes.
After a stint in the oven, out comes your juicy looking chicken breasts.
The seasonings were great and the coconut flavour was just enough. I was a tad worried that my chicken would taste like a macaroon! 😉
Look no further if you’re craving warmly spiced chicken. I imagine the flavours would lend themselves to so many meals.
- 2 chicken breasts
- 3 tbsp coconut oil melted
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp coriander
- 1 tsp dried parsley
- 1/2 tsp dill
- 1/4 tsp cayenne
- sea salt and pepper to taste
- Mix all ingredients (except chicken) together in a glass baking dish
- Add in the chicken breasts, season them with sea salt and pepper, and flip them around a few times to coat well
- Store, covered in the fridge for 30 minutes to overnight to marinate
- Heat your oven to 375
- Cook chicken for 35-45 minutes, or until fully cooked, with no pink inside