The wonderful flavors of southern India--coconut milk, dried Thai chiles and coriander seed--provide a pleasant punch to a basic chicken breast. Although the ingredients look exotic, this is a deceptively easy dish you'll be proud to serve to guests. Feel free to use different cuts of chicken, bone-in or boneless; just adjust the cooking time accordingly. You can also grill the chicken. Source: EatingWell Magazine, Winter 2004

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Ingredients

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Directions

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  • Toast split peas, coriander seeds and chiles in a small skillet over medium heat, shaking the pan occasionally, until the split peas turn reddish-brown, the coriander becomes fragrant and the chiles blacken slightly, 2 to 3 minutes. Transfer to a plate to cool for 3 to 5 minutes. Grind in a spice grinder or mortar and pestle until the mixture is the texture of finely ground pepper.

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  • Combine coconut milk, ginger, garlic, cilantro, salt and the spice blend in a shallow glass dish. Add chicken and turn to coat. Cover and refrigerate for at least 30 minutes or overnight.

  • Preheat broiler. Coat a broiler-pan rack with cooking spray. Place the chicken (including marinade) on the rack over the broiler pan. Broil chicken 3 to 5 inches from the heat source until it is no longer pink in the center and the juices run clear, 4 to 6 minutes per side.

Tips

Look for reduced-fat coconut milk (labeled “lite”) in the Asian section of your market.

Nutrition Facts

164 calories; 4.1 g total fat; 1.4 g saturated fat; 83 mg cholesterol; 348 mg sodium. 416 mg potassium; 4.1 g carbohydrates; 1.1 g fiber; 26.7 g protein; 77 IU vitamin a iu; 2 mg vitamin c; 11 mcg folate; 15 mg calcium; 1 mg iron; 36 mg magnesium;

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