When fresh berries are in season, my family requests this pancake frequently. Whip cream, chocolate syrup, and powdered sugar should be added to the serving. I quarter the pancake and let everyone add their own toppings.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 3 hrs 30 mins |
| Total Time: | 4 hrs 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 bunch fresh cilantro with roots
- 3 cloves garlic, peeled
- 3 small red hot chile peppers, seeded and chopped
- 1 teaspoon ground turmeric
- 1 teaspoon curry powder
- 1 tablespoon white sugar
- 1 pinch salt
- 3 tablespoons fish sauce
- 1 (3 pound) chicken, cut into pieces
- ¼ cup coconut milk
Instructions
- Cut cilantro roots off at the stem, and mince thoroughly. Set aside a few leaves for garnish. In a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric, curry powder, sugar, and salt. Process to a coarse paste. Pour in fish sauce, and blend until smooth.
- Place chicken in a large shallow dish. Rub with the cilantro paste. Cover, and marinate in the refrigerator at least 3 hours, or overnight.
- Preheat grill for high heat.
- Lightly oil the grill grate. Place chicken on the prepared grill, and brush liberally with coconut milk. Grill chicken 8 to 15 minutes on each side, depending on the size of the pieces. Turn only once, and baste occasionally with coconut cream. Cook until browned and tender, and juices run clear.
Nutrition Facts
| Calories | 324 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 1 g |
| Protein | 33 g |
| Saturated Fat | 6 g |
| Sodium | 641 mg |
| Sugars | 4 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Loved it. Storms came through so we couldn’t grill – I baked the breasts at 350 and they were so moist and wonderful – I think I will do it that way every time.
This was fantastic. I had leftover ingredients which this worked perfectly for. I don’t have a grill, so I cubed the chicken, skewered it, and placed the skewers over a 9×9 covering with tinfoil and baking at 425F and 5 minutes uncovered. I added a little bit of coconut milk to the bottom of the 9×9 so the chicken didn’t dry out. Served over rice, it was great!
I made this recipe and it did turn out so delicious and then I thought to myself wahoo this is so far the best chicken recipes ever . So guys don’t you miss out this amazing recipes.
i was pleasantly surprised at how good this came out.. had to use garlic powder for fresh and one jalapeno (seeds and all) for the red chiles.. halved the turmeric.. subbed brown sugar for white sugar.. did half fish sauce and half soy sauce.. and left out the coconut milk.. i stuffed the paste under the skin and grilled it.. bf is making tacos (we’re socal) and topping it with sweet chili sauce.. super yummy! ty for the recipe
The taste is simply exotic. The spices of Asia have it a very flavourful taste. I did add on some things.
excellent!
Made this last night. Everyone (even my non-spicy picky girl) LOVED it. I took from another raters review to make the peanut noodles. Great, loved and adding to my recipe box. A+
Everyone loves this. a staple. Serve it with Vietnames rice noodle salad
This was delicious! I cooked the chicken according to the instructions, except I used three pounds of split chicken breasts, rather than a whole chicken. I also cooked the chicken on an indoor grill, rather than an outdoor grill. I served it with the “Stir-Fried Mushrooms with Baby Corn” recipe as a side dish, and yellow rice.
Wow! Everyone I have made this for LOVES it! For those who worry about the “heat” from the chiles, cut back, and you still have awesome flavor.
YUM! we only marinaded for 1.5 hours and it was still delicious! I’m sure it will be better the longer it sits. We like it hot so may add more spice next time (we used one seeded serrano) and maybe a little lime/lemon juice too. Also, we used bone-in, skin-on breasts and grilled on indirect heat for about 45 minutes. Super delicious on shrimp too!
My husband and I did not enjoy this. We love VERY flavorful and exotic dishes but this didn’t do it for us. I felt as if the cilantro was too overpowering. I LOVE cilantro and I cannot believe I actually thought so. It needed less cilantro and more curry powder and tumeric. Maybe I had an extra large bunch of cilantro (didn’t seem so, however). Lastly, since it was raining, I baked it as others suggested. I won’t be making it again.
Followed recipe pretty exact. Wasn’t as good as I was expecting but still decent.
I made per recipe, except I poured the coconut milk over and baked at 350. Even the kiddos love it! Thanks for the great recipe!
Delicious any easy! The coconut milk burnt quickly, so had to turn the chicken more often, though it still blackened badly. However, the taste made up for it! Very yummy, a hit with the family – will definitely make again!
Everyone in my family loved this recipe.
I served this chicken over basmati rice at a dinner party and recieved rave reviews from everyone there! I followed the recipe as written except I used chicken tenderloins and baked the chicken at 350 degrees F instead of grilling. The fish sauce is key!!
Very tasty as is; however, you may need to tweak it for your personal preference–more coconut milk, ginger,onion… Will make it again!
This was relly good. Next time I think I may up some of the seasonings to make it a bit stronger. I did marinate this overnight. It sure was a pain in the behind to grill (cleaning the grill) so I may try baking it next time.
This was great. Next time, I would make some changes, such as leave out the curry and the tumeric. You don’t need it. I used those tubes of minced herbs for this meal, “Thai” flavours. Hot chilli, coriander, and garlic. I used two 12g tubes of coriander and only one of chilli. Dh says there’s something missing, but he’s not sure what. I don’t think there’s anything missing, as such, but that the curry and tumeric confused the flavours so on one hand you had the thai spicy/sweet, then on the other something like a satay, with curry (dh asked if it was tandoori by the colour and taste)and tumeric. It probably felt like something was missing because it had added spices of a different nature that didn’t hone on the coriander/chilli/garlic mix. I used 2 tblspn of oyster sauce (my secret ingredient in gravies – thanks Dad!) and 1 tblspn of soy sauce.
This was great. Next time, I would make some changes, such as leave out the curry and the tumeric. You don’t need it. I used those tubes of minced herbs for this meal, “Thai” flavours. Hot chilli, coriander, and garlic. I used two 12g tubes of coriander and only one of chilli. Dh says there’s something missing, but he’s not sure what. I don’t think there’s anything missing, as such, but that the curry and tumeric confused the flavours so on one hand you had the thai spicy/sweet, then on the other something like a satay, with curry (dh asked if it was tandoori by the colour and taste)and tumeric. It probably felt like something was missing because it had added spices of a different nature that didn’t hone on the coriander/chilli/garlic mix. I used 2 tblspn of oyster sauce (my secret ingredient in gravies – thanks Dad!) and 1 tblspn of soy sauce.