COCONUT CHICKEN (serves 4)
1 large chicken or 1.5kg chicken pieces of your choice
For the marinade:
3 tablespoons tamarind paste* diluted in 1/2 cup water
5 cloves garlic
1 inch knob of ginger, skinned or (2 tablespoons minced)
1 inch knob of turmeric, skinned or (3/4 teaspoon dry turmeric)
1 ½ cups coconut milk
3 stalks lemongrass* bruised and chopped
4 tablespoons chilli paste*
1 teaspoon cinnamon powder
2 tablespoons Gula Melts Coconut Nectar
*purchased at Asian supermarkets
METHOD Puree garlic, shallots, ginger, lemongrass and turmeric.
Mix all the ingredients of the marinade together and rub well into chicken.
Season with salt, white pepper and black pepper.
Refrigerate overnight in a covered bowl or ziplock bag.
Preheat oven 320F (160C).
Bake for 50 minutes or until cooked.
This recipe is also great for cooking under the grill or over the barbecue.
Serve with white rice and garnish with cucumbers