Tuesday, January 25, 2011

Grilled Spicy Coconut Chicken

Grilled Spicy Coconut Chicken Recipe


800g chicken drumsticks/thigh/legs

Ingredients to be finely ground to a paste:
1 large brown onion
3 cloves garlic
1/2 inch ginger
2-3 tbsp chilli paste (or 4-6 dried chillies)
1 tsp belacan / shrimp paste
1 1/2 tsp ground cumin
1 1/2 tsp ground fennel
3 tsp ground coriander
1 tsp ground turmeric

200ml coconut milk
4 slices galangal
1 stalk lemongrass, white part only, bruised (otherwise, just add 1 tbsp lemon juice)
3 kaffir lime leaves
1/2 tbsp dark soy, for colour
1 tbsp brown sugar
1 1/4 tsp salt, or to taste
Coriander leaves for garnish


  1. Heat 2 tbsp oil in a pot and fry the ground ingredients. Add galangal, lemongrass and chicken and sear the chicken all over till browned. Add dark soy and coconut milk and simmer for 40 minutes or until chicken is cooked and gravy is almost dry. If not dry yet, remove the chicken first and continue to reduce the gravy until the desired consistency. Add brown sugar and salt to taste.
  2. Preheat oven grill. Transfer the chicken to an oven-proof dish and put under the hot grill for about 10 minutes until skin starts to crisp/char. Then ladle the gravy over the chicken and continue to grill for another 5 minutes or so until caramelized. Remove and garnish with fresh coriander. Serve with steamed jasmine rice.