Wednesday, September 24, 2008
1/2 Chicken - uncut
2 inches Ginger (pound & squeeze juice)
1 tsp Black Pepper Corn - pounded
200ml Thick Coconut Milk
1 inch Fresh Turmeric*
1 inch Ginger*
2 cloves Garlic
3 tbsp Chilli Paste*
3-5 Chilli Padi*
2 tbsp Tamarind juice*
1 tsp Corriander*
1 tsp Cumin*
1 tbs skinned Peanuts* (*blended)
1 tbs Sugar
1 tsp Salt
1. Marinate 1/2 chicken with salt, pepper & ginger juice.
2. Boil coconut milk with blended ingredients, sugar & salt.
Place whole half chicken & cover for about 10 minutes.
Flip chicken & cook until gravy is thick.
3. Place chicken in a tin lined with banana leaf.
Grill until brown on both sides and until chicken is fully cooked.
Chopped chicken to parts.
Pour remaining gravy on top.