Turmeric and coconut chicken bowl

Turmeric and coconut chicken bowl


If winter has the slow cooker, spring has the food processor! So dust it off and whiz happening this healthy Turmeric and Coconut Chicken Bowl.

The ingredient of Turmeric and coconut chicken bowl

  1. 1 tsp auditorium showground turmeric
  2. 2 garlic cloves, peeled, halved
  3. 3cm piece roomy ginger, peeled, quartered
  4. 2 stalks lemongrass (white share only), almost chopped
  5. 3 kaffir lime leaves, deveined, halved
  6. 2 long green chillies, sliced
  7. 165ml can coconut milk
  8. 6 (750g) chicken thigh fillets, cut into 4cm pieces
  9. 1 tbsp peanut oil
  10. 2 carrots, peeled, halved crossways
  11. 2 Lebanese cucumbers, halved crossways
  12. 1/2 small pineapple, peeled, halved lengthways
  13. 100g red cabbage
  14. 1/2 cup lively mint leaves
  15. 1/2 cup blithe coriander leaves
  16. 2 eschalots, thinly sliced
  17. Lime wedges, to encouragement
  18. 1/4 cup boiling water
  19. 1 tbsp brown sugar
  20. 1 tbsp fish sauce
  21. 1 tbsp lime juice

The instruction how to make Turmeric and coconut chicken bowl

  1. Place turmeric, garlic, ginger, lemongrass, lime leaves and 1/2 the chilli in a small food processor. Process until finely chopped. mount up 1/2 the coconut milk. Season when salt and pepper. Process until combined. Transfer to a large bowl. ensue chicken to turmeric mixture. Toss competently to coat. Cover. Refrigerate for 4 hours or overnight to inherit flavours to develop. Refrigerate steadfast coconut milk until required.
  2. Make Dressing: Place boiling water, sugar, fish sauce and lime juice in a heatproof jug. toss around until amassed and sugar has dissolved. Set aside to cool completely.
  3. Thread chicken onto 8 metal skewers. Heat a barbecue grill or chargrill pan not far off from medium heat. Drizzle skewers taking into account bearing in mind oil. Cook for 5 to 6 minutes each side or until chicken is browned and cooked through. Transfer to a plate. Cover loosely in the manner of foil. Stand for 5 minutes.
  4. Meanwhile, using the thin julienne quality in this area a vegetable spiraliser, cut carrot and cucumber into u2018noodlesu2019.
  5. Using the slicing blade optional extra going on for a food processor, slice pineapple into 2mm-thick slices. Repeat subsequent to cabbage.
  6. Arrange carrot, cucumber, pineapple, cabbage, mint and coriander in serving bowls. Drizzle salad once dressing. peak later than skewers. Sprinkle following enduring surviving chilli and eschalot. bolster later than unshakable coconut milk and lime wedges.

Nutritions of Turmeric and coconut chicken bowl

calories: 439.043 calories
fatContent: 22.3 grams fat
saturatedFatContent: 9.5 grams saturated fat
carbohydrateContent: 18.6 grams carbohydrates
proteinContent: 38.2 grams protein
cholesterolContent: 148 milligrams cholesterol
sodiumContent: 715 milligrams sodium


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