Delicias y Variedades

Pasteleria y Chocolates Gourmet – Gastronomia – Recetas

Spicy Kelantan Chicken

1 whole chicken (quartered) or 5 chicken legs
4 tbsp oil
1 slice asam gelugur or 2 tsp tamarind pulp
4 stalks lemongrass (thick bottom third only, outer layer removed, inner part bruised)
1 cup water
1 cup thick coconut milk or 1/2 cup coconut cream mixed with 1/2 cup water
1/2 tsp sugar
1 tsp salt Ingredients for Marinade
1 tsp turmeric powder
1 tsp chilli powder
1 tbsp sugar
1/2 tsp salt Ingredients for Spice Paste
4 candlenuts (chopped rough) or 4 cashew/macadamia nuts
2 cm ginger (sliced)
9 dried chillies (cut into lengths, soaked in warm water)
6 cloves garlic (halved)
3 fresh red chillies (sliced)
5 shallots (halved)
TIP: Chicken can be prepared in advance and kept in the refrigerator in marinade sauce for up to 24 hours before you start barbecuing.

In a bowl, mix all the ingredients for the mariande
Rub marinade well into the chicken pieces
Set aside for 1 hour
How to make the Spice Paste: Using a blender or mortar, blend all the ingredients for the spice paste
Add a bit of oil to keep the blades turning every so often
Remove and set aside
How to make Spicy Kelantan Chicken: Heat oil in a wok and stir-fry the spice paste till fragrant (5 mins)
Add in asam gelugur or tamarind pulp and lemongrass, stir-fry for 3 mins
Add water, stir and cook for 3 mins
Add in chicken, coconut milk, sugar and salt
Reduce the heat and simmer till chicken is cooked (20 to 30 mins)
Remove from heat and transfer chicken to a plate
Reserve the curry gravy mixture
Barbeque the chicken over low charcoal fire or under a grill, basting frequently with the curry gravy mixture till chicken is cooked (5 to 10 mins each side)
Serve hot, topped with remaining gravy

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