About this recipe: Diced chicken rubbed with a paste made from blended coriander, mint, and other distinctive flavours. Chicken legs may also be used. This recipe is cooked under the grill, but works well on the barbecue too. Allow 2-3 hours for marinating.
I had to make a few changes to this recipe out of necessity (I couldn't get to the store) and out of my tendency toward experimentation but the results were great! I didn't have garlic ginger paste or green chile paste so I put four cloves of garlic and a fat piece of peeled, sliced ginger and half a small can of chopped green chiles in my mini food processor. I also put the cilantro and mint in there. I processed the mixture into a paste and tumped it into a large plastic baggy. I then added to the mixture juice from half a lime and 1/2 cup of coconut milk. Put the chicken chunks in there and marinated for two hours. I broiled the chicken for 5 or 6 minutes per side and served it with buttered jasmine rice with green peas. It was awesome! Even my somewhat picky husband loved it. Thanks for the recipe. - 10 Jun 2006 (Review from Allrecipes US | Canada)
great recipe, the chicken was wonderful. We cooked it on the grill and my husband said that it was the best chicken he had ever had. The only change I made to the recipe was to add a tablespoon of ground cumin. - 10 Apr 2005 (Review from Allrecipes US | Canada)
First time I attempted this recipe, it was good but a little too salty for my taste buds. On round 2, I did 1 teaspoon instead of 1 tablespoon and it came out perfect. Just an idea for those out there who don't have much tolerance for salt. - 15 Jul 2007 (Review from Allrecipes US | Canada)