Ingredients : - 1.5 kg (3 1/3 lb) Chicken, cut into 6 pieces
- 100 ml (~7 tablespoons) Water
- 300 ml (1 1/4 cup) Thick coconut milk
- 50g (2/3 oz) Tamarind paste
Spices - 6 Shallots
- 3 cloves Garlic
- 2cm (~1 in) Ginger piece
- 1 stalk Lemon grass
- 3 teaspoons Chili paste
- 1 teaspoon Cinnamon powder
Seasoning - 2 teaspoons Salt or to taste
- 1/2 teaspoon Pepper
- 1/2 teaspoon Ground black pepper
Method : - Mix the tamarind paste with the 100 ml water and squeeze to obtain tamarind juice. Set aside.
- Combine and ground the spice ingredients. Then add the tamarind juice and thickcoconut milk.
- Put the chicken pieces in a large mixing bowl.
- Pour in the combined spices with coconut milk and tamarind juice before adding in the seasoning.
- Mix well until the chicken is coated with the marinade.
- Keep in the refrigerator for several hours or preferable overnight.
- Remove and grill the marinated chicken pieces over a charcoal pit or bake in the oven until meat is cooked and slightly charred.
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