Ingredients :
  • 1.5 kg (3 1/3 lb) Chicken, cut into 6 pieces
  • 100 ml ( little less than 1/2 cup) Water
  • 300 ml (1 1/4 cup) Thick coconut milk
  • 50g (1 2/3 oz) Tamarind paste
 
Spices
  • 6 Shallots
  • 3 cloves Garlic
  • 2cm (~1 in) Ginger piece
  • 1 stalk Lemon grass
  • 3 teaspoons Chili paste
  • 1 teaspoon Cinnamon powder
 
Seasoning
  • 2 teaspoons Salt or to taste
  • 1/2 teaspoon Ground black pepper   

Method :
  1. Mix the tamarind paste with the 100 ml water and squeeze to obtain tamarind juice. Set aside.
  2. Combine and ground the spice ingredients. Then add the tamarind juice and thick coconut milk.
  3. Put the chicken pieces in a large mixing bowl.
  4. Pour in the combined spices with coconut milk and tamarind juice before adding in the seasoning.
  5. Mix well until the chicken is coated with the marinade.
  6. Keep in the refrigerator for several hours or preferable overnight.
  7. Remove and grill the marinated chicken pieces over a charcoal pit or bake in the oven until meat is cooked and slightly charred.