Mariana Islands-style Coconut Chicken

Ingredients

In the original Danish dish, Gammeldags kylling, the chicken is typically cooked in a broth with vegetables and served with a creamy sauce. In this adapted Mariana Islands version, the chicken is marinated in spices and cooked in a coconut milk sauce, giving it a tropical twist and a unique flavor profile. We alse have the original recipe for Gammeldags kylling, so you can check it out.

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 400 ml (13.5 fl oz) coconut milk 400 ml (13.5 fl oz) coconut milk
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1885 KJ
• Fat (total, saturated): 30g, 20g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the soy sauce, lemon juice, minced garlic, grated ginger, turmeric powder, paprika, cumin powder, coriander powder, and chili powder. 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 30 minutes, or refrigerate overnight for enhanced flavor.
3. 3.
   Heat the vegetable oil in a large skillet or pan over medium heat. Add the marinated chicken pieces and cook until they are browned on all sides.
4. 4.
   Pour the coconut milk into the skillet, covering the chicken. Reduce the heat to low and simmer for about 30-40 minutes, or until the chicken is cooked through and tender.
5. 5.
   Season with salt to taste and garnish with fresh cilantro.
6. 6.
   Serve the Mariana Islands-style Coconut Chicken hot with steamed rice or bread.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Ginger — Use a spoon to peel the ginger skin easily. Grate the ginger using a fine grater for a smoother texture in the marinade.

Tips & Tricks

• For a spicier version, increase the amount of chili powder or add chopped chili peppers.
• If you prefer a thicker sauce, simmer the chicken for a longer time until the sauce reduces and thickens.
• Serve the dish with a squeeze of fresh lime juice for an extra burst of flavor.
• You can add vegetables like bell peppers or carrots to the dish for added color and nutrition.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Mariana Islands-style Coconut Chicken with steamed rice or bread to soak up the delicious coconut sauce. Add a side of fresh salad or sautéed vegetables for a complete and satisfying meal.

Presentation advice

Garnish the dish with a sprinkle of fresh cilantro leaves to add a pop of color and freshness. Serve it in a vibrant bowl or on a decorative plate to enhance the visual appeal.