Recipe Ingredient
- 1.5kg chicken, cut into 6 pieces
- 50g tamarind paste mixed with 100ml water (squeezed for tamarind juice)
- 300ml thick coconut milk
- Spices (ground and combined):
- 5-6 shallots
- 3 cloves garlic
- 2cm piece ginger
- 1 stalk lemon grass
- 4 tbsp chilli paste
- 1 tsp cinnamon powder
- Seasoning:
- 1-2 tsp salt or to taste
- ½ tsp pepper
- ½ tsp ground black pepper
Instructions
- Combine ground spices with tamarind juice and coconut milk.
- Put chicken pieces in large mixing bowl.
- Pour in combined spices, coconut milk mixture and add seasoning.
- Mix well until chicken is coated with marinade. Keep in the refrigerator for several hours or preferably overnight.
- Remove and grill the marinated chicken pieces over a charcoal pit or bake in the oven until meat is cooked and slightly charred.
