Grilled chicken with coconut-chili sauce

Ingredients for Grilled chicken with coconut-chili sauce

Instructions for Grilled chicken with coconut-chili sauce

To prepare the Grilled chicken with coconut-chili sauce recipe, please follow these instructions:

Cut the chicken into 8 serving pieces. Willow garlic and onion and cut them into smaller pieces. Blend them grainy with hot peppers and shrimp paste. Grate the mixture in 2 tbsp. oil in a sauté pan to the smells-beware that it does not burn on.

Turn over the chicken in the pasta and let it take the color on all sides. Add the coconut milk, a little at a time, 1 tbsp. lime juice, kaffir-lime leaves and Lemongrass, which is cut in two lengths and basketball with a these events or the side of a heavy knife.

Stir carefully to is mixed. Bring the pan to a boil, turn down on little sleep and let the chicken Cook slowly for about 30 minutes. Stir a few times along the way.

Take the meat up with a slotted spoon and put it in a roasting pan. Brush the pieces with a little oil and put them under the grill until they have good color on both sides.

While the sauce into boil and season with salt and pepper. Serve the chicken on a platter, pour sauce over and garnish with red chili rings.

Server fix jasmine or basmati rice.

Kaffir-lime leaves are available frozen or dried in stores with Oriental range. They give a subtly perfumed taste to the Court of first instance.