Here's a quick and easy (and delicious) way to incorporate salt brick cooking into your life! We love the idea of a grilled curried chicken served with refreshing coconut rice. It's the perfect summer meal.

Ingredients

Notes

Recipe works well with one of these curry seasonings too: Cambodian Lemongrass Curry or Vindaloo.

Directions

For chicken: Cut chicken into bite-size pieces. Mix oil and curry seasoning of choice to make a loose paste. Toss chicken pieces with paste until coated. Thread chicken onto skewers and set in the refrigerator to marinate for at least an hour or up to 24 hours. Preheat the salt brick in the oven or on the grill to at least 450 degrees. When salt brick is ready, set chicken on the brick and cook for about 4 to 6 min. per side or until cooked through. Remove chicken from salt brick and let chicken cool.

For rice: Mix coconut milk powder and water to make coconut milk; set aside. Rinse rice until the water runs clear; drain. Heat coconut oil and butter in a large skillet over medium-high heat. Add rice and flaked coconut and cook, stirring, for 3 to 4 min. Stir in lime juice then add lime zest, reserved coconut milk, chicken broth, and salt to taste. Bring to a low boil then cover and reduce heat to low. Cook for 20 min. Remove from heat and keep covered for 5 min. Fluff with a fork and season with pepper to taste.

To serve: Place chicken skewers on a bed of coconut rice and top with a squeeze of fresh lime if desired.

Yields

4 servings

Thanks To

Jessica Lutz, Personal Chef at Saucy Spoon Cooking

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Savory Spice Shop Ingredients
Tan-Tan Moroccan Seasoning 2 floz bottle $4.90
Himalayan Salt Brick (8"x8"x1.5") $41.40
Coconut Milk, Powdered 4 oz bag $7.90
Chicken Bouillon Cubes $5.30
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