Gai Golae Recipe

step 1

• STEP 1.Remove seeds from dried chilies and grind into a powder with coriander, cumin, and cinnamon in a mortar and pestle. Chop your garlic and shallots and pound till fine, and add the dry powders to it and add the shrimp paste

step 2

• STEP 1.Make the marinade/glaze in a very heavy-bottomed pot over medium heat, add vegetable oil to coat the bottom of the pot, add the curry paste and saute it for 2-3 minuets. Once it turns nice and aromatic add coconut mil to it.

step 3

• STEP 1.Then add the remaining coconut milk, water, palm sugar, ½ tsp of the salt, and tamarind juice. Simmer gently for 15-20 minutes, stirring sometimes, till the sauce has thickened.

step 4

• STEP 1.Separate ⅓ cup of sauce to use as a chicken marinade, and add ¼ tsp salt thereto. Let the marinade cool completely before combining it with the chicken.

step 5

• STEP 1.Let the chicken steep overnight or for a minimum of thirty minutes. Keep the remaining sauce in the refrigerator.

step 6

• STEP 1.Preheat the broiler on high flame and set the rack in such a way that the chicken is 4-5 inches far from the part. Skewer the chicken, ensuring to push the chicken items right up against one another.

step 7

• STEP 1.Place the skewers on a rack and cook it by lining it on a foil. Add a layer of water to the pan to keep it from burning and smoking.

step 8

• STEP 1.Grill the chicken for four minutes or till the chicken is burned through and once cooked then keep it aside and let it cool a bit.

step 9

• STEP 1.Once the chicken is cooled, spoon the glaze over the chicken to coat it entirely, and shake off the extra glaze.

step 10

• STEP 1.Place the skewers on the rack and broil them once more, regarding 2-3 minutes on both sides or till the marinade is bubbly and dried on to the chicken, with some burn spots. If your broiler has hot spots, move the chicken around to induce a additional even change of state.