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East African succulent coconut grilled chicken
Serves 6 Starters and mains
Ingredients
- 2tbsp coconut or vegetable oil
- 1 brown onion, peeled and diced4 garlic cloves, crushed
- 5cm piece ginger, peeled and grated
- 3–4 finger chillies, trimmed and finely chopped
- 4 black cardamom pods or 2–3 selim pepper pods, smashed
- 1⁄4tsp ground turmeric
- 1tbsp garam masala or curry powder
- 1tsp cayenne pepper
- 2 medium tomatoes, roughly chopped
- 40g fresh coriander, finely chopped
- 1 x 400g can unsweetened coconut milk
- 1kg chicken legs, or a mix of thighs and drumsticks, bone in and skin on
- 1–2tsp tamarind paste or 1tbsp lime juice mixed with 1tsp light brown sugar
- 60g coconut cream, or solids from chilled and unshaken
- full-fat coconut milk
For the grilled chicken
- 1tsp garam masala or curry powde
- 3 garlic cloves, crushed
- 2–3tsp tamarind paste
- 1tsp cayenne pepper
- 3tbsp unsweetened desiccated coconut
- 1⁄2tsp fine sea salt
- 2tbsp coconut oil, melted, or vegetable oil, plus extra to grease
To serve
- 4tbsp coconut flakes, toasted
- 1 red chilli, stemmed and thinly sliced
- cooked rice of your choice
- 2 limes, cut into wedges
Method
Heat the oil in a wide, flameproof
casserole with a lid set over a
medium heat. Add the onion
and sauté for 10 minutes until
softened. Add the garlic and
cook until fragrant, then stir in
the ginger and chillies, smashed
pods and dried spices. Cook for
3 minutes, adding 1-2tbsp water
if the pan becomes dry.
Add the tomatoes and just under half the coriander. Stir, cover and simmer for 10 minutes, stirring occasionally, until the tomatoes are broken down. Pour in the coconut milk and stir to incorporate any crust.
Score the chicken by cutting deep slashes diagonally across the skin. Tuck the chicken into the creamy sauce and season, then cover and simmer over a medium-low heat for 25 minutes.
Meanwhile, combine all the ingredients for the grilled chicken in a bowl, reserving 1tbsp of the oil, and mix to a thick paste. Loosen slightly with a few tsp water if needed.
Preheat the grill to high and brush a large grill pan with oil.
Use tongs to remove the chicken from the sauce, draining the sauce back into the pan, and transfer to the prepared pan. Rub or brush the paste on to all sides of the chicken and arrange in one layer. Brush some of the reserved oil over it and grill for 5–7 minutes on each side, brushing with more oil when you turn them, until golden with a good char.
Meanwhile, to finish the sauce, remove and discard the spice pods. If you like a smooth sauce, leave to cool slightly, then use a stick blender to blend until smooth. Add the tamarind or lime juice and sugar – taste after adding each tsp – then return to a medium-low heat and simmer for up to 10 minutes, stirring occasionally, until the sauce has reduced and thickened. Stir in the coconut cream, taste and season. Remove from the heat and return the chicken to the pan to soak up the sauce.
Scatter the toasted coconut flakes, chilli and remaining coriander over and serve immediately with rice and the lime wedges on the side.
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