
Recipe
Caribbean-style Murgh Malai
Tropical Creamy Chicken Delight
4.6 out of 5
In the vibrant and flavorful world of Caribbean cuisine, this adaptation of the classic Indian dish, Murgh Malai, brings a tropical twist to your taste buds. Succulent chicken pieces are marinated in a rich blend of Caribbean spices and coconut milk, resulting in a creamy and aromatic dish that will transport you to the sunny shores of the Caribbean.
Metadata
Preparation time
15 minutes
Cooking time
10 minutes
Total time
25 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Gluten-free, Dairy-free, Low-carb, Paleo-friendly, Keto-friendly
Allergens
Coconut
Not suitable for
Vegan, Vegetarian, Nut-free, Soy-free, Egg-free
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.
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500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
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1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
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2 tablespoons Caribbean curry powder 2 tablespoons Caribbean curry powder
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1 tablespoon fresh lime juice 1 tablespoon fresh lime juice
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2 cloves garlic, minced 2 cloves garlic, minced
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1 teaspoon ground allspice 1 teaspoon ground allspice
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1 teaspoon ground thyme 1 teaspoon ground thyme
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1 teaspoon paprika 1 teaspoon paprika
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1 teaspoon salt 1 teaspoon salt
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1/2 teaspoon black pepper 1/2 teaspoon black pepper
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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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
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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.
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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.
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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.
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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.
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