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6
2
150 ml
2
teaspoons
1 teaspoon
3
tablespoons
2
tablespoons
3
tablespoons
1/2
teaspoon |
large
chicken thighs, total weight about 1 kg
cloves
garlic, finely chopped
coconut
milk
ground
coriander
each
ground cumin and ground turmeric
light soy
sauce
fish sauce
light
brown sugar
crushed
dried chilies |
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Method :
Using a sharp knife, slit along
underside of each chicken thigh and remove bone, scraping flesh from
bone. Cut each boned thigh into 6
pieces. Put in a bowl. In a small bowl, mix together
garlic, coconut milk, coriander, cumin and turmeric. Pour over chicken. Stir to coat then cover and
refrigerate for 2-12 hours. To make sauce, in a small serving
bowl, mix together lime juice, coriander, soy sauce, fish sauce,
sugar and chilies. Set aside. Soak 8 short wooden or bamboo
skewers for 30 minutes. Preheat grill. Thread chicken, skin side up, on
skewers. Place on oiled grill rack and cook
for 4-5 minutes. Turn over and cook for further 2-3
minutes until juices run clear. Serve with sauce.
Serves 4-6
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