Malaysian grilled chicken in a rich, fragrant coconut spice sauce — marinated in blended aromatics, then roasted until tender and served over rice.
- 6 Chicken Thighs
- 16 Challots
- 1 1/2 Ginger
- 6 Garlic Clove
- 8 Cayenne Pepper
- 2 tbs Turmeric
- 1 1/2 Cumin
- 1 1/2 Coriander
- 1 1/2 Fennel
- 2 tbs Tamarind Paste
- 1 can Coconut Milk
- 1 tsp Sugar
- 1 cup Water
Video
Preparation
- Add the spice paste ingredients to a blender and blend until smooth.
- Fry the spice paste in a skillet over medium heat for 10 minutes until fragrant, adding water or oil a tablespoon at a time if it gets too dry — don't let it burn, and lower the heat slightly if needed.
- Add the cloves, cardamom, tamarind, coconut milk, water, sugar and salt. Turn up the heat and bring to the boil, then reduce to medium-low and simmer for 10 minutes, stirring occasionally, until slightly reduced. Taste and adjust the seasoning — don't worry if it's a little bitter, as that mellows when roasting.
- Once the sauce has cooled, pour it over the chicken and marinate overnight to two days.
- Preheat the oven to 425°F.
- Lift the chicken from the marinade. Spoon the marinade onto a greased or foil-lined baking sheet, lay the chicken on top so it fully covers the sauce (so it isn't exposed and won't burn), and spread the remaining marinade over the chicken.
- Roast for 35–45 minutes, until the thickest part of the chicken reaches at least 175°F.
- Rest the chicken for 5 minutes, brush with a little oil, and serve with the sauce over steamed or coconut rice.
