Malaysian BBQ Chicken with Peanut Sauce

Prep Time

-

Cook Time

30 min

Portion(s)

4

ingredients

4 4 Country Range Chicken Breasts

1 1 tbsp lemongrass, ground or paste

1 1 tsp Country Range Crushed Chillies

2 2 tsp Country Range Ground Coriander

1 1 tsp Country Range Whole Fennel, crushed

1 1 tsp Country Range Ground Turmeric

1 1 tsp caster sugar

2 2 tbsp Country Range Vegetable Oil

For the peanut sauce:For the peanut sauce:

2 2 medium onions, finely chopped

1 1 tbsp ginger paste

1 1 tbsp garlic paste

1 1 tbsp Country Range Vegetable Oil

2 2 tbsp lemongrass, ground or paste

2 2 tsp Country Range Crushed Chillies

2 2 tsp galangal, ground or paste

1 1 tbsp Country Range Ground Coriander

1 1 tsp Country Range Whole Fennel, crushed

1 1 tbsp pre-prepared tamarind paste

2-3 2-3 tbsp brown sugar

1 1 tbsp Country Range Dark Soy Sauce

400400 ml Country Range Coconut Milk

150150 g peanuts, roasted and crushed

Multiply by
method
  • 1First marinate the chicken by mixing the spices together with the sugar and oil to form a paste.
  • 2Coat the chicken with the paste and leave to marinate for 30 minutes.
  • 3Meanwhile, make the peanut sauce.Cook the onion, ginger and garlic in the oil until the onion has softened and is translucent. Add the spices, tamarind and sugar, stir well and cook for 1 minute.
  • 4Stir in the soy sauce, coconut milk and peanuts. Bring to the boil then simmer gently for 5 minutes. If the sauce is too thick, thin with a little water. Adjust with sald and sugar and serve at room temperature.
  • 5Barbecue or grill the chicken for around 15-20 minutes until it is slightly charred on the outside and cooked through. Serve with peanut sauce, steamed white rice, sliced red onion and cucumber.