
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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