Ingredients
6 shallots, rough chopped
3 cm fresh ginger, rough chopped
1 tbsp Tamarind sauce
1 tbsp brown sugar
½ tsp SIDS CRAZY SALT
1 tbsp rice bran oil
8 pieces chicken pieces
1 cup coconut milk
2 red chilli, seeds removed, rough chopped
Directions
Place the shallots, chilli, ginger, tamarind paste, brown sugar and SIDS CRAZY SALT in the bowl of a food processor and blitz to a smooth paste.
Heat the oil in a frypan over a medium heat. Add the chicken pieces and cook, turning them so they cook evenly, for 4-5 minutes until they are golden. Add the spice mixture to the pan and cook the chicken, while stirring, for a further 2 minutes. Add 1 cup of water and the coconut milk, reduce the heat to low and simmer for 20 minutes. Remove the chicken from the pan and pour the sauce into a serving bowl.
Place the chicken on a preheated barbecue and continue cooking it for a further 10-15 minutes, until the chicken is charred golden and cooked through.
Serve the chicken with the sauce.
