Monday, February 02, 2015

Grilled Malaysian Chicken

800 gms boneless chicken, cubed
4 long red chillies
2 green chillies
1 inch ginger , peeled
4 large garlic cloves, peeled
1 tsp coriander powder
1 tsp cinnamon powder
1 Tbsp turmeric powder
1-2 shallots, sliced
2 1/2 cup coconut milk
2 Tbsp oil
2/3 cup light brown sugar
2 Tbsp tamarind paste

  • Deseed the chillies and grind them into a smooth paste along with ginger, garlic, coriander powder, cinnamon powder, turmeric powder and shallots.
  • Marinate the chicken with half of the prepared paste, little salt and 1/2 cup of coconut milk. Cover and refrigerate for 30 minutes or overnight.
  • In a pan,heat oil and saute the remaining paste on a medium heat for about two minutes.
  • Stir in the remaining coconut milk, sugar and tamarind paste. Season with salt.
  • Bring the sauce to a boil and let it simmer for about 3 minutes and then remove from heat.
  • Skewer the marinated chicken pieces and grill over a medium heat basting with the prepared sauce, until the chicken is done.
  • Drizzle the remaining sauce on top just before serving.


  1. oh delicious
    Please link youer recipes to my event

  2. Oh gosh! Being a typical Malaysian, I simply love this chicken dish.

  3. What lovely clicks yaa!! Wish i was guest at ur place :)


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