Very Spicy Malaysian Chicken - BBQ or not
Many years ago I found this particular recipe and I thought I would share:
- 4 Chicken Legs or a combination of chicken legs and chicken cutlets or either or - both are good
Note - for the BBQ I would suggest the skin on - but this dish can be done in the oven as well - in which case I use skinless*
- 6 cm piece of ginger
- 2 red chillies - deseeded
- 3 shallots
- 1 teaspoon of salt
- 5 shallots
- 2 red chillies deseeded
- 3 cm fresh ginger
- 1 tablespoon of brown sugar I use raw sugar
- 1 tablespoon of tamarind paste
- 1 tablespoon of cooking oil
- 300 mls of coconut milk
- Make cuts in the skin and meat of the chicken
- Grind marinade ingredients into a paste and then rub on the chicken. Grill on rack in oven or cook on bbq until the skin is charred in places, then turn and repeat on the other side.
- While this is happening make the sauce. Chop the spice paste ingredients and grind finely.
- Heat oil in pot and fry the spice paste for 3 to 4 minutes until fragment. Add coconut milk and simmer - until reduced by half. Season with salt and pepper to taste. Cook for 5 to 7 minutes until sauce thickens.
- Coat each piece of grilled chicken in the sauce and then finish cooking by roasting at 250c for 30 minutes or until cooked through. Baste a few times with more sauce as it cooks or bringing remaining sauce to simmer and thickens.
As an alternative to white rice, the original recipe suggested yellow rice - but yellow or white rice works well with this dish.
- 1 tablespoon of oil
- 3/4 teaspoon of turmeric
- 1 cup of long grain rice - but Basmati Rice is fine
- 2 cups of water
- 1/2 teaspoon of salt
- In medium saucepan heat oil, add turmeric and rice and cook stirring for 30 seconds. Add water and salt, cover, bring to boil. Stir one then cover again, reduce heat to low. Cook covered without stirring until water is absorbed for about 12 to 15 minutes. Let rice sit, covered for 10 minutes.