A Malaysian traditional style roasted chicken with wonderful spices and coconut milk is a flavourful,spicy dish prepared from roasting chicken coated with a delicious marinade.
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Remove seeds from cayenne chillies and soak in hot water and mix all the ingredients of spice paste and grind it
Add the spice paste in a pan & fry for 10 mins until fragrant and add some water or 1 tbsp oil if the paste becomes too dry at low flame
3.then add the cloves, cardamom,tamarind pulp, coconut milk,water,sugar and salt and bring a boil at high flame.
4.turn the heat at low for 10 mins and stir occasionally to avoid sticking/burning of the marinade sauce.
5.let the marinade sauce cool down and then pour it onto the chicken and marinate overnight for two days.
6.take out the chicken from the marinade,spread the marinade onto a greases(aluminium lined)baking sheet.
7.place the chicken on top of the marinade and make sure the marinade is not exposed or it will burn.
8.spread the remaining marinade on top of the chicken and roast it for 35-45 mins.
Take out the chicken and let it rest for 5 minutes and brush it with some oil and serve with the sauce over steamed rice
©2021 Slurrp, HT Media Labs. All rights reserved.