Dairy-Free Chicken Choila

Ingredients

• 1.5 lbs Boneless, skinless chicken thighs
• 1 medium Red onion
• 1 inch Ginger
• 4 cloves Garlic
• 2 small Green chilies
• 1 tsp Turmeric powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 2 tbsp Mustard oil
• 2 tbsp Lemon juice
• 1 tsp Salt
• 2 cups Beaten rice (chiura)
• 1/2 cup Coconut Yogurt (Dairy-Free)

Instructions

1. 1Finely mince the 1 inch of ginger, 4 cloves of garlic, and 2 small green chilies. In a medium bowl, combine the minced ginger, garlic, and green chilies with the 1.5 lbs of boneless, skinless chicken thighs, 1 tsp of turmeric powder, 1 tsp of cumin powder, 1 tsp of coriander powder, 1 tsp of salt, and 2 tbsp of lemon juice. Mix everything thoroughly to coat the chicken. Cover the bowl and refrigerate for at least 30 minutes to marinate.
2. 2Preheat your grill to medium-high heat, about 400°F (200°C). Place the marinated chicken thighs on the grill grates.
3. 3Grill the chicken for 6-8 minutes per side. The chicken is cooked through when it has a slightly charred exterior and an internal temperature of 165°F (74°C).
4. 4Transfer the grilled chicken thighs to a clean cutting board. Let the chicken cool for 10 minutes, which makes it safe to handle.
5. 5Once cooled, roughly chop the chicken into bite-sized pieces. Finely chop the 1 medium red onion.
6. 6In a large bowl, combine the chopped grilled chicken, the finely chopped red onion, 2 tbsp of mustard oil, 1/2 cup of coconut yogurt, and 2 tbsp of lemon juice. Stir gently to combine all ingredients.
7. 7Taste the chicken mixture and add more salt if needed. Serve the prepared chicken choila immediately with the 2 cups of beaten rice (chiura).

Substitutions

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