Ingredients
- Chicken Thighs (6 pieces)
- Shallots (16 pieces)
- Ginger (1.5 inches)
- Garlic Cloves (6 pieces)
- Cayenne Pepper (8 pieces)
- Turmeric (2 tablespoons)
- Cumin (1.5 teaspoons)
- Coriander (1.5 teaspoons)
- Fennel (1.5 teaspoons)
- Tamarind Paste (2 tablespoons)
- Coconut Milk (1 can)
- Sugar (1 teaspoon)
- Water (1 cup)
Instructions
Steps
- In a blender, combine shallots, ginger, garlic, cayenne pepper, turmeric, cumin, coriander, fennel, and tamarind paste. Blend until smooth to create the spice paste.
- Pour the spice paste into a skillet over medium heat and cook for about 10 minutes, stirring frequently. If the paste gets too dry, add water or oil, one tablespoon at a time.
- Once fragrant, add coconut milk, water, sugar, and a pinch of salt to the skillet. Increase the heat to bring the mixture to a boil, then reduce to a simmer for 10 minutes, stirring occasionally. Adjust seasoning as necessary; the bitterness will lessen during roasting.
- Allow the marinade to cool, then pour it over chicken thighs in a container. Marinate in the refrigerator for at least overnight, or up to two days.
- Preheat your oven to 425°F (220°C).
- Remove the chicken from the marinade, reserving the marinade. Spread it evenly on a greased or lined baking sheet and lay the chicken on top, ensuring it covers the sauce completely. Brush the remaining marinade over the chicken.
- Roast the chicken for 35-45 minutes, or until the internal temperature reaches 175°F (80°C).
- Let the chicken rest for 5 minutes after roasting. Brush with a little oil before serving. Enjoy with steamed rice or coconut rice.