Ingredients
Scale
- 2 boneless chicken breasts
Spice paste:
- 2 shallots, chopped
- 1/2 teaspoon ginger, minced
- 1 teaspoon sugar
- 1/2 teaspoon chili powder
- 1 teaspoon lemongrass, minced
- 1 tablespoon coconut milk
- 1 tablespoon tamarind juice
- Salt to taste
Marinade:
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- 1 teaspoon sugar
- Salt to taste
Instructions
- Cut several slits along the chicken breasts and marinate in a ziploc bag in the refrigerator for at least 2 hours
- Blend the spice paste ingredients
- Over medium high heat, sear the chicken breasts on both sides in some oil until browned
- Line a baking sheet with some foil and arrange the chicken breasts on it
- Coat the meat with the spice paste and bake at 350 degrees F for 45 minutes, brushing the chicken with the spice paste every 10 minutes
- Dish and serve hot