Dennis Prescott’s Kenyan-Style Coconut Chicken Curry | Traeger Grills

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

chicken pieces

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while thighs are more economical.

green chili

🥗Healthier: bell pepper

💰Cheaper: jalapeño

Bell pepper provides sweetness, while jalapeño adds heat at a lower cost.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: individual spices

Homemade blends can be tailored for flavor and cost.

Make a marinade by roughly chopping red onion, tomatoes, green chili, cilantro, and ginger.

Blend the marinade ingredients in a food processor until smooth.

Score the chicken pieces to help the marinade penetrate.

Massage the marinade into the chicken and let it marinate in the fridge for at least 4 hours or overnight.

Preheat the Traeger grill to 180°F and smoke the chicken for 30 minutes.

Increase the grill temperature to 350°F and cook the chicken until it reaches an internal temperature of 165°F, about 30-35 minutes.

While the chicken cooks, prepare the chipati dough by mixing flour, salt, and water, kneading until it forms a rough dough.

Let the chipati dough rest for about 10 minutes before rolling it out.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary