Caribbean-style Murgh Malai

Ingredients

While the original Indian Murgh Malai is known for its use of Indian spices and yogurt, this Caribbean adaptation incorporates a unique blend of Caribbean spices and replaces yogurt with creamy coconut milk. The result is a dish that combines the flavors of the Caribbean with the creamy texture of the original, creating a delightful fusion of cuisines. We alse have the original recipe for Murgh malai, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons Caribbean curry powder 2 tablespoons Caribbean curry powder
• 1 tablespoon fresh lime juice 1 tablespoon fresh lime juice
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon ground thyme 1 teaspoon ground thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 18g
• Carbohydrates (total, sugars): 4g, 1g
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the coconut milk, Caribbean curry powder, lime juice, minced garlic, allspice, thyme, paprika, salt, and black pepper. Mix well to form a marinade.
2. 2.
   Add the chicken pieces to the marinade and toss until they are well coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat. Add the marinated chicken pieces and cook until they are golden brown and cooked through, about 8-10 minutes.
4. 4.
   Serve the Caribbean-style Murgh Malai hot, garnished with fresh cilantro. Enjoy with steamed rice or roti.

Treat your ingredients with care...

• Coconut milk — Shake the can well before using to ensure the cream and liquid are well combined.
• Caribbean curry powder — If you can't find Caribbean curry powder, you can make your own by combining equal parts of ground turmeric, cumin, coriander, ginger, and allspice.

Tips & Tricks

• For an extra kick of heat, add a finely chopped Scotch bonnet pepper to the marinade.
• If you prefer a milder flavor, reduce the amount of Caribbean curry powder.
• Marinating the chicken overnight will result in a more flavorful and tender dish.
• Serve the Murgh Malai with a side of fresh mango salsa for a burst of tropical flavors.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Caribbean-style Murgh Malai as a main dish with steamed rice or roti. Garnish with fresh cilantro for added freshness and color.

Presentation advice

To enhance the presentation, arrange the cooked chicken pieces on a bed of vibrant green lettuce leaves. Drizzle some extra coconut milk over the top and sprinkle with a pinch of Caribbean curry powder for an extra pop of color.