Grilled Chicken in Spicy Coconut Gravy Recipe |
Ingredients: Serves 4 |
1 young chicken, cut into 2 pieces 1 tablespoon tamarind juice 1 teaspoon salt 350cc coconut milk from ½ coconut a few sprigs of basil leaves, to garnish Ground Spices: 5 red chilies 4 shallots 2 cloves garlic 5 candlenuts, fried ½ teaspoon peppercorns 1 teaspoon chopped lesser galangal ½ teaspoon tamarind salt and sugar to taste |
Method: Rub chicken with tamarind juice and 1 teaspoon salt, and let it marinade for at least 3 hours or preferably overnight. Grill chicken over hot charcoal or in an oven until golden brown. Shred chicken meat and arrange in a bowl. Bring to the boil coconut milk with ground spices, then pour gravy over shredded chicken. Garnish with basil leaves. |
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