Charcoal-grilled chicken

Charcoal-grilled chicken

Kai yang III (South)

By
From
South East Asian Food

Ingredients

Quantity Ingredient
2-4 dried red chillies, seeded, soaked in warm water until soft and then squeezed
3 stalks lemongrass, sliced finely
2 tablespoons chopped fresh turmeric
or 2 teaspoons powdered turmeric
3 coriander roots, chopped
6 medium-sized garlic cloves, chopped
1/4 teaspoon freshly ground pepper
1 cup thick coconut milk
2 tablespoons fish sauce
750g chicken, quartered
or 750g chicken pieces

Method

  1. In a mortar or a food processor attachment pound the chillies, lemongrass, turmeric (if you are using fresh), coriander roots, garlic and pepper to a fine paste. Mix this paste with coconut milk, turmeric (if powdered) and fish sauce. Pour over the chicken and marinate for at least an hour, preferably more. Grill the chicken slowly over a charcoal fire, brushing occasionally with the rest of the marinade as it cooks.
  2. Serve with sweet chilli sauce.
Tags:
SBS
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