Barbecued Coconut Chicken Recipe
Tender chicken marinated in tamarind, simmered in coconut spice paste, then grilled to golden perfection. A Southeast Asian favorite with bold flavors.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.awesomecuisine.com.
Cooking tools:
- Blender
- Spice grinder
- Grill
- Skillet
- Saucepan
- Stove
- Fork
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Tongs
- Plate
Ingredients
- 750 gms Chicken (quartered, pierced with a fork)
- 1/4 cup Tamarind Extract (thick)
- 1 tbsp Water (warm)
- 125 ml Coconut Milk (thick)
- 1 stalk Lemongrass (small, bruised, cut into 3 pieces)
- 1 1/2 tbsp Oil
- 1/2 tsp Black Peppercorns
- 1 tsp Coriander Seeds
- 1/4 tsp Cumin Seeds
- 2 Red Chillies (small)
- 2 to3 Small Onions (peeled)
- 3 cloves Garlic (peeled)
- 1/4 inch Ginger (peeled, sliced)
- 1/4 inch Galangal Root (peeled, sliced)
- 1/4 inch Turmeric Root (peeled, sliced)
- 1/4 tsp Dried Shrimp Paste (roasted)
- 1/2 tbsp Brown Sugar
- 1/2 tsp Salt
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