Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1.50kilograms part-boned chicken breasts
- 1 fresh galangal, 5cm piece, peeled and finely chopped
- 4 cloves garlic, crushed
- 1 large red chilli, finely chopped
- 4 shallots, finely chopped
- 2tablespoons coriander leaves, finely chopped
- 2/3 cup thick coconut milk
- 1 pinch salt
- 1 pinch pepper
- 1 lime, cut into wedges (to garnish)
- 4 sprig chive flowers (to garnish)
Method
Step 1 of 5
Rub the chicken breasts all over with salt and pepper and place in a shallow dish.
Step 2 of 5
Put the galangal, garlic, red chilli, shallots and fresh coriander in a food processor and blend to a paste or use a pestle and mortar. Add the coconut milk and mix until well combined.
Step 3 of 5
Pour this marinade over the chicken, cover and leave to marinate overnight in the refrigerator.
Step 4 of 5
Remove the chicken from the marinade and place on a hot barbecue or griddle pan. Cook for 10-25 minutes, turning and basting regularly with the remaining coconut marinade.
Step 5 of 5
Leave the chicken to rest for 5 minutes then chop into small pieces with a cleaver. Garnish with lime wedges and chive flowers, if liked. Serve with a ready-made sweet chilli sauce and Fragrant Coconut Rice.
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