Chicken Malay

This is my zingy take on an old Cape Malay dish.

I recall my grandmother making it many moons ago.

Although the version I'm giving you here is finished under a grill,

this chicken can also receive it's final grilling on the Braai or Barbecue.

To grill it on the braai, take the bones out after the primary cooking in the sauce,

then thread the chicken on skewers to keep it in shape.

Serve with Chinese noodles or rice.

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Ingredients:

2-3ml coriander seeds

5ml fenel seed

3cm stick of cinnamon

2-3ml black peppercorns

45ml vegetable oil

4 shallots, roughly chopped

4 garlic cloves

3cm fresh root ginger

2 stalks of lemongrass, bashed and finely chopped

5ml turmeric

2 large red chillies, sliced across - I use seeds an'all

400ml tin coconut milk

30g tamarind block, soaked in boiling water to bring to a paste

10ml muscovado sugar

6 chicken thighs

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Method:

Heat a small, sturdy griddle over a low heat and dry roast the coriander and fennel seeds, cinnamon stick and peppercorns for about a minute – until they give off a warm spicy aroma. Using a mortar and pestle, pound them to a powder. This helps to release their wonderful aroma and flavour.

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Finely chop the shallots, garlic and ginger. Transfer them to a small food processor, add a splash of water to moisten and blend to a smooth paste. Heat the oil in a deep sided frying pan set over a low heat and soften the shallot mixture for 5 minutes without colouring.

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Add the chopped lemongrass to the pan and continue cooking for 5 minutes. Stir in the turmeric and red chillies and fry for another 30 seconds.

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Tip in the ground mixed spice mixture. Pour in the coconut milk, add the sugar and tamarind and bring to a simmer. Add the chicken to the sauce and cook uncovered over a low heat for about 15-20 minutes until the sauce has cooked down into a paste, clinging to the chicken and the chicken is almost cooked. Add a splash of water if the sauce catches on the bottom of the pan.

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Heat a grill to its hottest setting. Grill the chicken on a rack under the grill for about 3-4 minutes on each side until the chicken colours and develops a smoky aroma. The chicken can be deboned at this stage and threaded on skewers for an authentic traditional char-grilled flavour.

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While grilling the chicken, continue to simmer the sauce so as to thicken it further. Serve with the sauce spooned over the chicken on a bed of rice or noodles.

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For a more traditional Cape Malay touch,

you could add a handful of sultanas to the sauce when you add the chicken

and serve sprinkled with toasted slivered almonds.

I normally leave this out as we prefer it without this added touch,

which originates from the Cape Dutch influence.

If you are unable to get lemongrass,

substitute this with the zest of a lemon.

For a final finishing touch,

garnish with chopped coriander leaves.