Turmeric Grilled Chicken

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All Recipes
Chilli Rating
Mild
No Chilli
Chilli Rating
Medium
Chilli Rating
Hot
Vegan
Serves
10
Serving Suggestion:
Garnish with lime wedges and serve.

Ingredients

300g Malay Curry Paste

‍

100g tinned coconut milk

‍

20 boneless chicken thigh fillets

‍

10 lime wedges to garnish

Method

1. To make the marinade, mix Malay Curry Paste with coconut milk. Score the chicken thighs with a sharp knife. Rub the mixture all over the chicken and marinate overnight.

‍

2. Pre-heat a fan oven to 180°C. Grill chicken for 30-40 mins or until golden and cooked.

‍

3. Garnish and serve.

NORTH AFRICANSPICE PASTe

HEADY NORTH AFRICAN SPICE PASTE BLENDED
WITH SWEET CINNAMON AND LEMON
Find Out More
Find Out More

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