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
salt
- 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.
