Lemon Grass & Coconut Chicken
Lots of spicy, creamy and tangy tamarind chicken with maximum flavour.
- Yield: Serves 6
- Preparation Time: 10 Minutes
- Cooking Time: 30 Minutes
Ingredients
- 2kg of whole chicken thighs, excess fat trimmed (see note)
- 2 stems lemon grass, pale section only, coarsely chopped
- 1 tsp ground turmeric
- 1 tsp dried chilli flakes
- 4cm piece fresh ginger, peeled, coarsely chopped
- 5 garlic cloves, coarsely chopped
- 4 french shallots, peeled, coarsely chopped
- 270ml can coconut cream
- 2 tbs fish sauce
- 1 tbs tamarind puree
- Peanut oil, to grease
Directions
- Use a large heavy knife to cut 3 slashes in each chicken thigh. Place the chicken in a large glass or ceramic bowl.
- Combine the lemon grass, turmeric, chilli flakes, ginger, garlic and shallot in the bowl of a food processor and process until a coarse puree forms. Add the coconut cream, fish sauce and tamarind and process until smooth.
- Add the lemon grass mixture to the chicken and turn to coat. Cover with plastic wrap and place in the fridge for 3 hours or overnight to marinate.
- Drain the chicken from the marinade. Heat a barbecue grill or large chargrill on medium-high. Brush with oil to lightly grease. Add the chicken, skin-side down. Season with salt and pepper. Cook on grill for 10-12 minutes each side or until the juices run clear when the thickest part of the chicken is pierced with a skewer.
- Transfer to a serving platter and serve.
