Description
In a blender, add the ingredients for the spice paste and blend until smooth.
Over medium heat, pour the spice paste in a skillet or pan and fry for 10 minutes until fragrant. Add water or oil 1 tablespoon at a time if the paste becomes too dry. Don't burn the paste. Lower the fire slightly if needed.
Add the cloves, cardamom, tamarind pulp, coconut milk, water, sugar and salt. Turn the heat up and bring the mixture to boil. Turn the heat to medium low and simmer for 10 minutes. Stir occasiona...
Instructions
In a blender, add the ingredients for the spice paste and blend until smooth
Over medium heat, pour the spice paste in a skillet or pan and fry for 10 minutes until fragrant
Add water or oil 1 tablespoon at a time if the paste becomes too dry
Don't burn the paste
Lower the fire slightly if needed
Add the cloves, cardamom, tamarind pulp, coconut milk, water, sugar and salt
Turn the heat up and bring the mixture to boil
Turn the heat to medium low and simmer for 10 minutes
Stir occasionally
It will reduce slightly
This is the marinade/sauce, so taste and adjust seasoning if necessary
Don't worry if it's slightly bitter
It will go away when roasting
When the marinade/sauce has cooled, pour everything over the chicken and marinate overnight to two days
Preheat the oven to 425 F
Remove the chicken from the marinade
Spoon the marinade onto a greased (or aluminum lined) baking sheet
Lay the chicken on top of the sauce (make sure the chicken covers the sauce and the sauce isn't exposed or it'll burn) and spread the remaining marinade on the chicken
Roast for 35-45 minutes or until internal temp of the thickest part of chicken is at least 175 F
Let chicken rest for 5 minutes
Brush the chicken with some of the oil
Serve chicken with the sauce over steamed rice (or coconut rice)