Directions

To Prep

1. Clean and pat dry chicken thighs and cut into large 3cm x 3cm pieces.
2. Soak dried chillies with hot water for 30 mins. Squeeze dry and cut into smaller pieces.
3. Blend chillies together with garlic, turmeric, ginger, shallots, ground coriander and ground cinnamon until smooth. Divide into 2 portions.
4. Marinade chicken pieces with 1 portion of the curry paste, 100ml coconut milk and ¾ tsp salt. Chill for 2 hours or overnight.

To Make

1. Heat up a frying pan with coconut oil and sauté the other half portion of curry paste for 2 mins or until fragrant.
2. Add in coconut milk, palm sugar, tamarind paste and salt. Let it simmer for 5-6 mins or until sauce thickens.
3. Divide into 2 portions. Set aside and let it cool.
4. Preheat broiler to 200°C or to high (or this can also go on the grill/BBQ). Skewer chicken meat onto bamboo sticks. Wrap the end of the bamboo sticks with foil to keep them from burning. Place skewers onto rack set on top of baking tray lined with foil.
5. Grill chicken for 5 mins and then baste with one portion of the basting sauce.
6. Continue to grill for 10 mins before flipping the chicken skewers.
7. Brush with basting sauce and grill another 10 mins. Repeat this step until all basting sauce is used up.
8. Serve hot with balance portion of basting sauce.