Rajasthani Style Grilled Chicken in Spiced Coconut Curry

Ingredients

In this Rajasthani adaptation, the traditional Indonesian Ayam Bakar Opor is transformed into a spiced coconut curry. The original dish typically involves grilling the chicken and serving it with a spicy sauce. However, in this recipe, the grilled chicken is simmered in a creamy coconut curry, which adds a new layer of flavor and richness to the dish. The spices used in the marinade and curry are also adjusted to reflect the traditional flavors of Rajasthani cuisine. We alse have the original recipe for Ayam bakar opor, so you can check it out.

• 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs) 1 whole chicken, cut into pieces (1.5 kg / 3.3 lbs)
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• 1 cup coconut milk (240ml) 1 cup coconut milk (240ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1-inch ginger, grated 1-inch ginger, grated
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 15g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 42g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the vegetable oil, minced garlic, grated ginger, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt. Mix well to form a marinade.
2. 2.
   Add the chicken pieces to the marinade and coat them evenly. Allow the chicken to marinate for at least 1 hour, or overnight in the refrigerator for enhanced flavor.
3. 3.
   Preheat the grill to medium-high heat. Grill the marinated chicken pieces until they are cooked through and have a charred appearance. Set aside.
4. 4.
   In a large pan, heat the remaining vegetable oil over medium heat. Add the chopped onion and sauté until golden brown.
5. 5.
   Add the minced garlic, grated ginger, and slit green chilies to the pan. Sauté for a minute until fragrant.
6. 6.
   Stir in the turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Cook for another minute.
7. 7.
   Pour in the coconut milk and bring the mixture to a simmer. Allow it to cook for 5 minutes, stirring occasionally.
8. 8.
   Add the grilled chicken pieces to the coconut curry and simmer for an additional 10 minutes, allowing the flavors to meld together.
9. 9.
   Garnish with fresh cilantro leaves and serve hot with steamed rice or naan bread.

Treat your ingredients with care...

• Chicken — Ensure that the chicken is thoroughly marinated to enhance the flavors. For a smokier flavor, you can use a charcoal grill instead of a gas grill.
• Coconut milk — Use full-fat coconut milk for a creamy and rich curry. Shake the can well before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• For a spicier curry, increase the amount of red chili powder or add chopped fresh green chilies.
• If you prefer a milder curry, reduce the amount of red chili powder or omit the green chilies.
• To save time, you can use boneless chicken pieces instead of a whole chicken.
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) to the curry.
• Serve the dish with a side of pickles or chutneys to complement the flavors.

Serving advice

Serve the Rajasthani Coconut Curry Grilled Chicken hot with steamed rice or naan bread. Garnish with fresh cilantro leaves for added freshness and color.

Presentation advice

Arrange the grilled chicken pieces on a platter and pour the coconut curry over them. Garnish with a sprinkle of red chili powder and a few cilantro leaves for an appealing presentation.