Friday, October 11, 2013

CHICKEN BARBEQUE FILLET WITH PERCHIK SAUCE



Chicken is a versatile because it can take on so many flavors. Simple and delicious with amazing perchik sauce.

INGREDIENTS:
1.5kg chicken cut into pieces
50g tamarind paste mix with 100ml water (squeezed for tamarind juice)
300ml thick coconut milk

SPICES
5-6 shallots
3 cloves garlic
2cm piece ginger
1 stalk lemon grass
4 tbsp. chili paste
1 tsp. cinnamon powder

SEASONING:
1-2 tsp. salt to taste
½ tsp. pepper
½ tsp. ground black pepper

PROCEDURE:
1. Combine ground spices with tamarind juice and coconut milk.
2. Put chicken in large mixing bowl.
3. Pour in combine spices, coconut milk mixture and add seasoning.
4. Mix well until chicken is coated with marinade.
5. Keep in the refrigerator for several hours or preferably overnight.
6. Remove and grill the marinated chicken pieces over a charcoal pit or bake in the oven until meat is cooked and slightlycharred.

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