About this recipe:This delicious grilled chicken is a Kelantanese specialty and usually served with Nasi Kerabu. The mixture of aromatics with rich coconut milk and sour tamarind paste makes the sauce a great accompaniment to the dish so make sure you leave some for a side dish (reheat if you've dipped the chicken in it).
8 dried chilli peppers, soaked in hot water discard seeds
1 1/2 cm ginger
1 tablespoon tamarind paste
4 tablespoon (60ml) water
Salt to taste
Sugar to taste
Directions Prep:15min › Cook:30min › Extra time:1hr15min › Ready in:2hr
Pound ginger, garlic and salt together in a mortar and pestle and marinate chicken pieces in this mixture and set aside for 1 hour.
Grind chillies, shallots, ginger and candlenuts until fine. Mix the tamarind paste with the water , strain the juice. Put the blended spices in pot, adding the coconut milk and tamarind juice. Cook slowly on low heat, stirring frequently and bring to a boil. Add salt and sugar to taste and cook until the sauce thickens.
Dip the chicken pieces in the thick coconut sauce and place over hot charcoal grill. Baste the chicken frequently with the sauce on both sides and cook until the chicken is evenly browned and cooked.