Tasia and Gracia's Indonesian Grilled Chicken (Ayam Panggang)

Описание: Bring some heat to the dinner table with Tasia and Gracia's Indonesian Grilled Chicken (RECIPE BELOW). Combining smoky chicken and a spicy coconut sauce, it’s a surefire hit.

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Indonesian Grilled Chicken (Ayam Panggang)
Serves 4 Prep 10 mins Cooking 35 mins
3 tbs vegetable oil
800ml coconut milk
2 tbs tamarind paste
1kg chicken thigh cutlets
Indonesian sweet soy sauce (Kecap Manis), to drizzle
Fried shallots, to garnish
1 long red chilli, thinly sliced
Salt, pepper and sugar, to taste
Spice paste
100g long red chillies
100g shallots
100g garlic cloves, peeled
50g lemongrass stalks or 2 tbs lemongrass paste






Preheat grill on high. To make the spice paste, process the chillies, shallots, garlic and lemongrass in a food processor to form a smooth paste.
Heat the oil in a large wok or frying pan over high heat. Cook the spice paste until fragrant and dry. Add the chicken and cook, stirring to make sure the chicken is coated in the spice paste.
Add coconut milk and tamarind paste and cook the chicken for 15-20 mins or until the cooked through and sauce is slightly reduced. Season with salt, pepper and sugar to taste. Transfer the chicken to a lined baking tray, keeping the coconut milk mixture in the wok.
Cook chicken under the grill for 10 mins or until the chicken begins to char and the sauce is caramelised.
Meanwhile, cook the coconut milk mixture in the wok until it is slightly reduced.
Pour some of the coconut milk mixture over chicken. Drizzle with the Indonesian soy sauce and garnish with fried shallots and chilli.
Tip: Serve the chicken with your favourite vegetables and steamed jasmine rice.




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