Ginger-Coconut Chicken

Ginger-Coconut Chicken

3 Reviews
From: EatingWell Magazine, Winter 2004

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.

Ingredients 4 servings

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  • 1 tablespoon yellow split peas
  • 1 teaspoon coriander seeds
  • 1-2 dried red chiles, such as Thai, cayenne or chiles de arbol
  • ¼ cup “lite” coconut milk, (see Ingredient note)
  • 2 tablespoons minced fresh ginger
  • 4 medium cloves garlic, minced
  • 2 tablespoons finely chopped fresh cilantro
  • ½ teaspoon salt, or to taste
  • 4 boneless, skinless chicken breast halves, (1-1¼ pounds total), trimmed


  • Active

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  • Look for reduced-fat coconut milk (labeled “lite”) in the Asian section of your market.

Nutrition information

  • Per serving: 164 calories; 4 g fat(1 g sat); 1 g fiber; 4 g carbohydrates; 27 g protein; 11 mcg folate; 83 mg cholesterol; 0 g sugars; 0 g added sugars; 77 IU vitamin A; 2 mg vitamin C; 15 mg calcium; 1 mg iron; 348 mg sodium; 416 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: 3½ lean protein, ½ fat

Reviews 3

September 08, 2014
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By: EatingWell User
So flavorful - wonderful recipe! I loved this recipe! It was easy, and fantastic. I served it with Jasmine Rice and a chickpea/spinach side. I grilled it - which was just perfect. I think it would've been nice to serve it with plain Greek yogurt to help cool it down for some people. Pros: Juicy, full of flavor, just a bit spicy Cons: May be a little too spicy for some
July 11, 2014
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By: EatingWell User
Too hot... The chicken turned out moist and picked up the flavors of the marinade, mainly the garlic, well. But the marinade was so hot neither my wife nor I could eat it. Watch the ingredients that produce heat....
November 18, 2010
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By: EatingWell User
I thought this was fabulous! I did pound the chicken so it was thinner. Next time I may double the marinade so I have more of a "sauce" to put on top.
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