Served With A Peanut Sauce And Asian Pickles!
Prep Time: 3 hours 30 minutes
Cooking Time: 30 minutes
2 1/2 lbs. chicken tenderloins
1 13.5 oz. coconut milk
2 tsp green curry paste
2 tsp + garam marsala curry powder
4 cardamon pods, cracked
1 cinnamon stick
juice of 1 lime
3 tbsp palm sugar or agave syrup
1 tsp garlic, puree
1 tsp lemon grass, puree
coconut oil for drizzle
1 tsp salt
1/4 tsp pepper
Large mixing bowl
2 small mixing Bowls
Chinese take-out containers
In a large mixing bowl, whisk in coconut milk, green curry paste, curry powder, cardamon pod, cinnamon stick, lime juice, sugar, garlic, lemongrass, salt and pepper. Place chicken tenderloins into the mixture and place in the refrigerator to marinade for about 3 hours.
Remove marinaded chicken from refrigerator and drain chicken with marinade into a colander until liquid is gone. Skewer each tenderloin and place on sheet pan. drizzle each chicken skewer with coconut oil and sprinkle more Garam Marsala curry powder on both side of the chicken. Cook chicken on a preheat outdoor grill, about 8 minutes on each side, depending on the thickness of chicken, adjust time accordingly. Serve with Peanut Sauce, Pickled Cucumber, and Garden Fried Rice.
3 tbsp natural peanut butter, smooth
1/4 tsp sesame oil
3 tbsp agave syrup, or palm sugar
1/4 cup coconut water
1/2 cup waterDirections
Place all ingredients in a small mixing bowl and whisk, if the sauce is thick just add more coconut water.
1 1/2 cups small pickle cucumbers, sliced
1/4 cup red onions, sliced thin
1/2 cup distilled white vinegar
1/2 cup white sugar
1 tsp lime juice
In a small mixing bowl, whisk together vinegar, lime juice and sugar until dissolved. Add in sliced cucumbers and red onions. Let ingredients marinade in refrigerator for at least an hour.