Grilled Spiced Chicken with Coconut Sauce

Ingredients

• 4 chicken thighs 4 chicken thighs
• 2 tablespoons turmeric powder 2 tablespoons turmeric powder
• 1 tablespoon ginger paste 1 tablespoon ginger paste
• 2 stalks lemongrass, finely chopped 2 stalks lemongrass, finely chopped
• 2 red chilies, finely chopped 2 red chilies, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 cup coconut milk 1 cup coconut milk
• 2 shallots, finely chopped 2 shallots, finely chopped
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the turmeric powder, ginger paste, lemongrass, red chilies, and minced garlic to make a marinade.
2. 2.
   Add the chicken thighs to the marinade, ensuring they are well coated. Allow the chicken to marinate for at least 1 hour, or overnight for maximum flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Grill the marinated chicken thighs for about 6-8 minutes per side, or until cooked through and slightly charred.
5. 5.
   While the chicken is grilling, prepare the coconut sauce. In a saucepan, heat the coconut milk over medium heat.
6. 6.
   Add the shallots and tamarind paste to the coconut milk, stirring well to combine. Cook for 5 minutes, until the sauce thickens slightly.
7. 7.
   Season the coconut sauce with salt to taste.
8. 8.
   Once the chicken is cooked, remove it from the grill and let it rest for a few minutes.
9. 9.
   Serve the grilled spiced chicken with the coconut sauce, garnished with fresh cilantro.

Treat your ingredients with care...

• Turmeric powder — Turmeric stains easily, so be cautious while handling it to avoid staining your clothes or kitchen surfaces.
• Lemongrass — To release the flavor, bruise the lemongrass stalks by lightly pounding them with a rolling pin before chopping.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.

Tips & Tricks

• For a spicier kick, add more red chilies to the marinade.
• If you prefer a smoother coconut sauce, strain it before serving.
• Serve the dish with steamed rice or warm roti for a complete meal.
• If you don't have a grill, you can also cook the chicken in a grill pan or bake it in the oven.
• Leftovers can be refrigerated and enjoyed the next day, either cold or reheated.

Serving advice

Serve the Grilled Spiced Chicken with Coconut Sauce as a main course, accompanied by steamed rice or warm roti. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Arrange the grilled chicken thighs on a platter, drizzle the coconut sauce over them, and sprinkle with chopped cilantro. Serve with a side of steamed rice or warm roti. For an elegant touch, garnish the platter with lime wedges and sliced red chilies.