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Turmeric and coconut chicken bowl
Turmeric and coconut chicken bowl
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Prep Time:
280 minutes
Cook Time:
15 minutes
Total Time:
295 minutes
Springtime calls for easy and healthy meals like this Turmeric Coconut Chicken Bowl made effortlessly in a food processor.
Ingredients:
  • 1 tsp ground turmeric
  • 2 garlic cloves, peeled, halved
  • 3cm piece fresh ginger, peeled, quartered
  • 2 stalks lemongrass (white part only), roughly chopped
  • 3 makrut lime leaves, deveined, halved
  • 2 long green chillies, sliced
  • 165ml can coconut milk
  • 750g chicken thigh
  • 18.20 gm peanut oil
  • 2 carrots, peeled, halved crossways
  • 2 Lebanese cucumbers, halved crossways
  • 1/2 small pineapple, peeled, halved lengthways
  • 100g red cabbage
  • 125.00 ml fresh mint leaves
  • 125.00 ml fresh coriander leaves
  • 2 eschalots, thinly sliced
  • Lime wedges, to serve
  • 62.50 gm boiling water
  • 16.00 gm brown sugar
  • 24.40 gm fish sauce
  • 21.00 gm lime juice
Instructions:
  • Combine turmeric, garlic, ginger, lemongrass, lime leaves, and half of the chili in a small food processor and chop finely. Pour in half of the coconut milk and season with salt and pepper. Process until well combined. Transfer the mixture to a large bowl and add the chicken. Mix thoroughly to coat the chicken. Cover and refrigerate for at least 4 hours, ideally overnight to enhance the flavors. Chill the remaining coconut milk for later use.
  • Prepare the Dressing: Combine boiling water, sugar, fish sauce, and lime juice in a heatproof jug. Stir until the sugar has completely dissolved. Allow the mixture to cool entirely.
  • Skewer the chicken onto 8 metal skewers. Preheat a barbecue grill or chargrill pan over medium heat. Drizzle the skewers with oil and grill for 5 to 6 minutes on each side until the chicken is golden brown and fully cooked. Remove from the grill and let rest on a plate, covered loosely with foil, for 5 minutes before serving.
  • Using a vegetable spiralizer set to thin julienne, transform the carrot and cucumber into delicate 'noodles'.
  • Slice pineapple into delicate 2mm-thick slices using the slicing blade attachment of a food processor, then repeat the process with the cabbage.
  • Prepare an enticing tropical salad by elegantly arranging carrot, cucumber, pineapple, cabbage, mint, and coriander in individual serving bowls. Delicately drizzle the salad with dressing, then finish by topping it with skewers and sprinkling the remaining chili and eschalot over the top. Serve with the remaining coconut milk and lime wedges to create a refreshing and vibrant dish.

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