Coconut and Turmeric Grilled Chicken

Method8 steps · about 1 hr

1. 1

   Step 1: Blend the garlic (5 cloves) and ginger (2 inches) into a fine paste.

   Uses 5 cloves garlic, peeled · 2 inches ginger, peeled

2. 2

   Step 2: Reserve some of the 4 tbsp oil for the grill pan and brushing. Heat the sautéing portion in a wok or pan over medium heat, add the ginger-garlic paste and fry until fragrant, about 2 minutes.

   Fry ginger-garlic paste · 2 minUses A portion of the 4 tbsp vegetable oil for sautéing · ginger-garlic paste

3. 3

   Step 3: Add the lemongrass (1 stalk), bay leaf (1), turmeric powder (½ tsp), white pepper powder (½ tsp) and salt (to taste). Mix well.

   Uses fried ginger-garlic paste · 1 stalk lemongrass · 1 bay leaf · ½ tsp turmeric powder · ½ tsp white pepper powder · Salt to taste

4. 4

   Step 4: Add the chicken. Mix well.

   Uses seasoned aromatic paste · ½ spring chicken, portioned

5. 5

   Step 5: Add the coconut milk (200 ml) and water (300 ml).

   Uses chicken coated in spice paste · 200 ml coconut milk · 300 ml water

6. 6

   Step 6: Simmer for about 40 minutes, until the chicken reaches 74°C (165°F) in its thickest part and the gravy reduces to a thick coating. Continue cooking if needed.

   Simmer Chicken · 40 minUses chicken in coconut-spice gravy

7. 7

   Step 7: Turn off the heat and set the cooked chicken aside. If resting for a few hours or overnight before grilling, refrigerate it promptly; this resting option is preparation, not a room-temperature holding stage.

   Uses cooked gravy-coated chicken

8. 8

   Step 8: Coat a grill pan with the reserved oil and heat over high heat. Grill the chicken until browned and charred in places, brushing with the remaining reserved oil to prevent sticking, about 10 minutes. If using refrigerated chicken, check that its thickest part reheats to 74°C (165°F).

   Grill Chicken · 10 minUses cooked chicken ready for grilling · Reserved oil from the 4 tbsp total for grill coating and brushing