Bring some heat to the dinner table with this Indonesian grilled chicken. Combining smoky flavour and a spicy coconut sauce, it’s a sure-fire hit.
- Serves4
- Cook time35 minutes
- Prep time10 minutes
Ingredients
- 3 tbs vegetable oil
- 800ml coconut milk
- 2 tbs tamarind paste
- 1kg chicken thigh cutlets
- Indonesian sweet soy sauce (kecap manis), to drizzle
- Fried shallots, to garnish
- 1 long red chilli, thinly sliced
- Salt, to taste
- Pepper, to taste
- Sugar, to taste
Spice paste
- 100g long red chillies
- 100g shallots
- 100g garlic cloves, peeled
- 50g lemongrass stalks
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Method
Step 1
Preheat grill on high. To make the spice paste, process the chillies, shallots, garlic and lemongrass in a food processor to form a smooth paste.Step 2
Heat the oil in a large wok or frying pan over high heat. Cook the spice paste until fragrant and dry. Add the chicken and cook, stirring to make sure the chicken is coated in the spice paste.Step 3
Add the coconut milk and tamarind paste and cook the chicken for 15-20 mins or until chicken cooked through and the sauce is slightly reduced. Season with salt, pepper and sugar to taste. Transfer the chicken to a lined baking tray, keeping the coconut milk mixture in the wok or pan.Step 4
Cook chicken under the grill for 10 mins or until the chicken begins to char and the sauce is caramelised.Step 5
Meanwhile, cook the coconut milk mixture in the wok or pan until it is slightly reduced.Step 6
Pour some of the coconut milk mixture over chicken. Drizzle with the Indonesian soy sauce and garnish with fried shallots and chilli.
Recipe tip
COOK. STORE. SAVE.
Tip: Serve the chicken with your favourite vegetables and steamed jasmine rice.
Ingredient tip: You can substitute lemongrass stalks for 2 tbs lemongrass paste.
Tasia and Gracia's Indonesian grilled chicken
- Serves4
- Cook time35 minutes
- Prep time10 minutes
Ingredients
- 3 tbs vegetable oil
- 800ml coconut milk
- 2 tbs tamarind paste
- 1kg chicken thigh cutlets
- Indonesian sweet soy sauce (kecap manis), to drizzle
- Fried shallots, to garnish
- 1 long red chilli, thinly sliced
- Salt, to taste
- Pepper, to taste
- Sugar, to taste
Spice paste
- 100g long red chillies
- 100g shallots
- 100g garlic cloves, peeled
- 50g lemongrass stalks
Description
Bring some heat to the dinner table with this Indonesian grilled chicken. Combining smoky flavour and a spicy coconut sauce, it’s a sure-fire hit.
Method
Step 1
Preheat grill on high. To make the spice paste, process the chillies, shallots, garlic and lemongrass in a food processor to form a smooth paste.Step 2
Heat the oil in a large wok or frying pan over high heat. Cook the spice paste until fragrant and dry. Add the chicken and cook, stirring to make sure the chicken is coated in the spice paste.Step 3
Add the coconut milk and tamarind paste and cook the chicken for 15-20 mins or until chicken cooked through and the sauce is slightly reduced. Season with salt, pepper and sugar to taste. Transfer the chicken to a lined baking tray, keeping the coconut milk mixture in the wok or pan.Step 4
Cook chicken under the grill for 10 mins or until the chicken begins to char and the sauce is caramelised.Step 5
Meanwhile, cook the coconut milk mixture in the wok or pan until it is slightly reduced.Step 6
Pour some of the coconut milk mixture over chicken. Drizzle with the Indonesian soy sauce and garnish with fried shallots and chilli.