Thai Curried Chicken By Sam Zien - cooking recipe

Ingredients

6 boneless skinless chicken thighs
1 (14 ounce) can light coconut milk
2 teaspoons cumin
2 teaspoons curry powder
2 tablespoons asian chili paste
1 lime, juice and zest of
fresh cilantro, chopped fine for garnish
cooked rice, for serving

Preparation

Trim chicken of any extra fat. In a large bowl, combine coconut milk, cumin, curry, chili paste, lime zest and juice, mix well.
Reserve about 1/3 of the sauce for after, but add the chicken to the rest. Mix well, cover and marinate-anywhere from 15 minutes to overnight.
Heat bbq or grill pan and cook chicken on both side until cooked though-those cool grill marks are perfect here. While the chcken cooks, simmer the extra sauce in a small pot to thicken.
Slice into strips, serve on top of rce with a little extra sauce and a sprinkle of cilantro.