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Spiced Coconut Chicken on Yellow Rice

We Kenyan’s love to use coconut in most of our recipes. Now you can include it in your grilled chicken too. The coconut cream mellows down the spice in this recipe and blend creates an absolutely amazing marinade for this chicken. Serve this spiced coconut chicken on a bed of yellow rice for a complete meal.

Delicious tender chicken coated in a creamy spiced coconut marinade perfectly cooked and served on a bed of lightly spiced Daawat Rice!


For the yellow rice:
1 cup Daawat Parboiled Rice, soaked in water for 20 mins
2 tbsp oil
1 tsp turmeric powder
1 tsp curry powder
Salt to taste
2 cups water
Roasted cashew nuts
For the chicken:
1 bunch coriander leaves with stems
3 green chillies
2 cloves of garlic
Juice of one lemon
Salt to taste
Freshly ground black pepper
3 tbsp coconut cream
2 tbsp oil
2 pieces chicken leg attached to thigh


For the rice: in a pan, heat oil. Add turmeric powder and curry powder and stir for a few seconds. Add the rice and mix with the spices. Season with salt and pepper and add water.
Let the water come to a boil, then reduce the temperature, cover the pan with a lid and let simmer for 12-15 minutes. Once cooked, stir in the cashew nuts and set aside.
For the chicken: Blend together coriander leaves with the stems, green chillies, garlic, lemon juice, salt, pepper, coconut cream and oil.
Spoon the marinade over the chicken. Tip: make a few cuts about 1/2 cm deep into the chicken for the marinade to go through and flavour it beautifully. You can also toss the chicken in the marinade and leave in the refrigerator over night for more flavour.
Bake in a preheated oven at 180C for 35 minutes or until it is no longer pink inside.
Serve on a bed of the prepared yellow rice.

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