Home Non VegetarianChicken Barbecued Coconut Chicken

Barbecued Coconut Chicken

Published under: ChickenChinese

Barbecued Coconut Chicken
Chicken – 750 gms, quartered, pierced with a fork
Tamarind Extract – 1/4 cup, thick
Water – 1 tblsp, warm
Coconut Milk – 125 ml, thick
Lemongrass – 1 stalk, small, bruised, cut into 3 pieces
Oil – 1 1/2 tblsp

For the masala:

Black Peppercorns – 1/2 tsp
Coriander Seeds – 1 tsp
Cumin Seeds – 1/4 tsp
Red Chillies – 2, small
Small Onions – 2 to 3, peeled
Garlic – 3 cloves, peeled
Ginger – 1/4 inch piece, peeled, sliced
Galangal Root – 1/4 inch piece, peeled, sliced
Turmeric Root – 1/4 inch piece, peeled, sliced
Dried Shrimp Paste – 1/4 tsp, roasted
Brown Sugar – 1/2 tblsp
Salt – 1/2 tsp

1. Rub the tamarind extract on the chicken and keep aside for a few minutes to marinate.
2. Dry roast the peppercorns, coriander and cumin seeds for a minute.
3. Combine all the masala ingredients and grind to a smooth paste.
4. Heat oil in a pan over medium flame.
5. Add the ground paste and stir-fry for 3 minutes.
6. Add the coconut milk and lemongrass.
7. Bring to a boil.
8. Add the chicken and cook till the sauce has been absorbed and becomes a paste, about 10 to 15 minutes.
9. Remove the chicken and coat well with the sauce on all sides.
10. Grill on a barbecue until cooked through and golden brown on all sides, 10–15 minutes.
11. Serve hot.

image credit: taste.com.au

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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