Note that this requires marinating time of 30 minutes or more.
1 tbsp yellow split peas
1 tsp coriander seeds
1-2 dried red chilies or chili flakes
¼ cup coconut milk
2 tbsp minced fresh ginger
4 medium cloves garlic, minced
2 tbsp finely chopped fresh cilantro
½ tsp salt or to taste
4 boneless, skinless chicken breast halves (1 to 1¼ pounds total)
- Toast split peas, corinader seeds and chilies in a small skillet over medium heat, shaking the pan occasionally, until the peas turn reddish brown, the coriander becomes fragrant, about 3 minutes. Transfer to a plate and cool for 3 to 5 minutes. Grind in a spice grinder or with mortar and pestle until the mixture is the consistency of fine black pepper.
- Combine coconut milk, garlic, ginger, 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.
- Coat a broiler-pan rack with cooking spray or oil. Place the chicken (including marinade) on the rack over the pan. The chicken should be about 3 to 5 inches from the broiler. Cook 4 to 6 minutes on a side or until an instant thermometer reads 150 degrees F.
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