Asian Poultry Recipes - Malaysian Grilled Chicken Recipe

Ingredients

• 25 blanched almonds

• 2 green chilies

• 3 garlic cloves

• 1 tsp chopped lemongrass or prated lemon rind

• 2 tsp turmeric

• 1 tbsp coriander seeds

• 1/2 tsp hot chili powder

• 1 tsp sugar

• 1/2 tsp laos powder

• 1/2 tsp salt

• juice of 1 lemon

• 3 tbsp vegetable oil

• 1 1/4 cups coconut milk

• 1 x 4 lb chicken, cut into quarters

Serves 6

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Method:

1. Put the almonds, spices, salt and lemon juice into a blender and blend, adding a spoonful or two of water, until the mixture becomes a thick paste. Scrape into a cup and set aside.

2. Heat the oil in a large saucepan. When it is hot, ad the spice paste and fry for 5 minutes, stirring constantly. Stir in the coconut milk and chicken pieces and bring to the boil.

3. Cover, reduce the heat to low and simmer for 40 minutes, or until the chicken is just colored and the liquid is thick and nearly all evaporated. Cook uncovered for the last 10 minutes.

4. Preheat the grill to high. Put the chicken pieces on the rack in the grill and grill for 3-4 minutes on each side, or until they are golden brown

5. Basting occasionally with the reserved cooking liquid. Serve at once.