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.

Makes 4 servings

ACTIVE TIME: 10 minutes

TOTAL TIME: 50 minutes (including marinating time)

EASE OF PREPARATION: Easy

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

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.

NUTRITION INFORMATION: Per serving: 152 calories; 3 g fat (1 g sat, 0 g mono); 66 mg cholesterol; 4 g carbohydrate; 27 g protein; 1 g fiber; 371 mg sodium.
Nutrition bonus: Potassium (16% daily value).

TIP: Ingredient Note: Look for reduced-fat coconut milk (labeled "lite") in the Asian section of your market.

MAKE AHEAD TIP: The chicken can be marinated (Steps 1-2) overnight.

RELATED RECIPES: Curried Chicken with Fresh & Dried Cranberries | Indian-Spiced Kale & Chickpeas | Roast Chicken Dal | Tandoori Chicken with Tomato-Cucumber Raita

I love this recipe and have made it several times. I try and keep the ingredients on hand because they are a bit different. It is actually pretty easy to make.

Anonymous, Grand Rapids, MN

Good, but not excellent. The low-ish rating is because it took me a lot longer than 10 min. to prepare the marinade. Also, would bake this next time as opposed to broiling.

, Tiburon, CA

I thought this was fabulous. Maybe a little too much ginger in the paste, but I loved the thai red chili in this...

Molly, Portland, OR

Let the chicken marinate overnight for maximum flavor. Serve with Taste of Thai ginger-coconut rice and sugar snap peas for a flavorful, healthy meal!

Alison, Encinitas, CA

I loved the spice blend. The split peas made it so toasty and nutty! I didn't actually think the coconut milk contributed that much. I think it could work just as well with yogurt. I tried both grilling and broiling. I lost most of the marinade with grilling. My grill pan may not have been oiled enough, but most of the marinade burned to the pan. Broiling seemed to work much better for me.

Susan, Salem, MA