So, here's what I did.
6 chicken whole legs
salt & pepper
200ml coconut milk
2 tbsp tamarind mixed with 100ml water
1 tspn ground black pepper
2 tbsp brown sugar
Spice Paste :
1 inche galangal/ginger
1 stalk lemongrass
4 tbsp chili paste
1 tspn cinnamon powder
( ground all ingredients together)
- marinade chicken with salt & pepper, set aside for about 1/2 hour.
- combine spice paste, tamarind water, seasoning and coconut milk in a big bowl.
- marinade chicken with the spice mixture and keep refrigerated overnight.
Then grill the marinated chicken over a charcoal pit or bake in the oven at 200'c for an hour or untill brown. Serve warm.
I also tried out the splashing method; and yeap, it tastes much better! I spread sauce over the baked chicken every 20 mins. It keeps the chicken moist and beautiful unlike the one without additional sauce on them.
Hmm..mm... just look at the meat! I think the cinnamon powder and tamarind works really well together in this recipe. So, hope you guys will enjoy the recipe too!