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You are here: Home / chicken / Ricardo’s Curried Chicken Skewers with Toasted Coconut Gremolata

Ricardo’s Curried Chicken Skewers with Toasted Coconut Gremolata

June 12, 2015 by Suzie the Foodie 6 Comments

Ricardo's Curried Chicken Skewers with Toasted Coconut Gremolata

Ricardo Cuisine asked me to review one of their popular chicken recipes and I accepted! Of course I was a little nervous because I am very tough when it comes to being wooed by chicken but the one I chose looked so full of flavour. 

The Prep

Ricardo's Curried Chicken Skewers with Toasted Coconut Gremolata

A marinade is a great way to begin because it usually ensures tenderness and deep flavour. This one let me use sour cream as a base which made this half-Latvian foodie very happy.

Ricardo's Curried Chicken Skewers with Toasted Coconut Gremolata

I wanted as much flavour as potentially possible so I let the chicken thighs marinade in a plastic bag in the fridge overnight. 

Ricardo's Curried Chicken Skewers with Toasted Coconut Gremolata

The next day I started heating up the grill and soaked some skewers in water for 30 minutes. 

Ricardo's Curried Chicken Skewers with Toasted Coconut Gremolata

I also started to work on the gremolata (herb condiment) by toasting some sweetened shredded coconut. 

Ricardo's Curried Chicken Skewers with Toasted Coconut Gremolata

You want it to have some colour without it going too dark. 

Ricardo's Curried Chicken Skewers with Toasted Coconut Gremolata

For the herb component of the gremolata I finely chopped up green onions and cilantro. 

Ricardo's Curried Chicken Skewers with Toasted Coconut Gremolata

I also added the zest of one lime.

Ricardo's Curried Chicken Skewers with Toasted Coconut Gremolata

Once the grill was nice and hot I started to thread the meat. 

The Cooking

Ricardo's Curried Chicken Skewers with Toasted Coconut Gremolata

The recipe calls to season the meat at the end but I normally do it at this point. As a result, I forgot entirely! So season as you wish.

Ricardo's Curried Chicken Skewers with Toasted Coconut Gremolata

Grill the meat for 5 minutes per side until the chicken is no longer pink. To be sure, I tented aluminum foil on top to help it cook all the way through. 

Ricardo's Curried Chicken Skewers with Toasted Coconut Gremolata

Serve the skewers with the gremolata and have rice and veggies on the side. I added some additional sour cream of course but you can use yogurt if you prefer.

Foodie Results

Ricardo's Curried Chicken Skewers with Toasted Coconut Gremolata

This recipe was so flavourful, I could hardly believe it was chicken! I loved everything about it, especially how easy it was to make. All that is required is some prep ahead of time. The cooking itself is so simple and the gremolata was delicious.

The sweetened toasted coconut provided the sweetness that was absolutely required to balance out the sour and bite of the other ingredients. It was downright genius. I wish I had thought of it!

I give this recipe five out of five wooden spoons! I rarely use chicken thigh meat but this dish was was so succulent, tender and delicious I might be a convert.

Thanks for the inspiration Ricardo Cuisine!

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Filed Under: chicken, coconut, curry

Comments

  1. Debra She Who Seeks says

    June 12, 2015 at 1:31 pm

    It looks and sounds delicious! And I love the first photo of your presentation plate — so professional looking!

    Reply
    • suziethefoodie says

      June 13, 2015 at 6:10 am

      Thank you Debra! 🙂 I worked really hard on this one and working on the presentation was also fun.

      Reply
  2. Tammy M says

    June 12, 2015 at 3:39 pm

    Looks absolutely amazing Suzie! Beautiful plating. I am so going to make this!

    Reply
    • suziethefoodie says

      June 13, 2015 at 6:10 am

      Thank you Tammy!!! I hope you love it as much as I did!

      Reply
  3. Tracey Fletcher King says

    June 12, 2015 at 11:17 pm

    I am totally going to make this… so happy I found your food blog…xx

    Reply
    • suziethefoodie says

      June 13, 2015 at 6:10 am

      Oh Tracey, I am honoured you came to visit my online foodie world. Hugs!

      Reply

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