GRILLED CURRY CHICKEN WITH SPINACH COCONUT RICE

By akselden

Ingredients

• 1 1/2 cups plus 2 tbsp canola oil, divided
• 2 tbsp smooth peanut butter
• 2 tbsp chopped cilantro
• 1 tbsp salt
• 1 tbsp curry
• 2 tsp minced ginger
• 1 tsp tamarind concentrate
• 5 tsp minced garlic, divided
• 4 lb. boneless, skinless chicken
• 1 can (13 oz.) unsweetened coconut
• milk
• 3 cups jasmine rice
• 2 large onions, sliced
• 1 1/2 lb. fresh baby spinach, cleaned
• Salt to taste
• Lime wedges and cilantro for garnish

Preparation

Step 1

In blender combine 1 1/2 cups oil,
peanut butter, chopped cilantro, salt,
curry, ginger, tamarind concentrate
and 3 tsp minced garlic, until smooth.
Place chicken in resealable plastic bags and pour in marinade. Refrigerate
overnight. Heat broiler, or prepare charcoal grill. Remove chicken from marinade pour marinade liquid into small saucepan and boil until reduced by half. Broil or grill chicken, 12-14 minutes turning once. Let stand 5 min. before slicing in strips. Serve with sauce on side. Meanwhile, pour coconut milk into large measuring cup. Add enough cold water to make 6 cups; bring to boil in saucepan. Stir in rice and return to boil. Reduce heat, cover and simmer until liquid is absorbed, about 15 min. Let stand 5 min. Heat remaining oil in large nonstick skillet. Add onions and saute until softened, 4-5 min. Add remaining garlic, spinach and 2 tbsp water. Cover and simmer until spinach wilts, about 3 min. Season with salt. Stir into rice; toss to combine. Garnish with lime wedges and cilantro sprigs.