BARBECUED CHICKEN WITH SWEET VINEGAR SAUCE

Very excited as people have actually started following my blog. Makes me want to post atleast 1 recipe everyday.
Just went out to do a bit of shopping today as i will be going back home tomorrow. Had an extremely bad day today. Aaliya was so naughty and made me want to disown her that very minute!!
She wouldnt sit in her push chair. She wouldnt walk either. so POOR ME had to carry her AND her diaper bag AND push her stroller. Iv been wanting to buy her new shoes. So we walked into this shop to try on new shoes…….and then she didnt want to take them off!!! i felt like screaming!………
finally she ended our “shopping spree” by tripping on something and fallin face flat on the floor!! she ended up getting a huge bump on her forehead!!!!!
in the end ….i ended up feeling so guilty for not looking after her properly!!:(
Finally she’s asleep and I have some peace for myself!…

This is a lovely recipe for people who love grilled food.  Its light and tastes wonderful as a side dish. We made dal to go with this chicken and it tasted awesome. I got this recipe out of an Australian womens weekly cookbook titled “thai style cookery”. im sure you’ll love it.

INGREDIENTS:
1 kg chicken thigh fillets
1/2 cup coconut milk

for the paste:
4 cloves garlic, crushed
1 tsp cracked black peppercorns
2 tsps sugar
2 tsps turmeric
2 tsps paprika
1 tbsp chopped fresh coriander
1 tsp curry powder2 small fresh red chillies, chopped
1 tbsp oil

for the sweet vinegar sauce:

1 small fresh red chilli,chopped
2 cloves garlic, crushed
1/2 cup white vinegar
2tbsp raw sugar

PROCESS:

Cut thigh fillets in half.
grind all the ingredients in “paste”.
combine the chicken with the paste in a bowl.
cover and refrigerate several hours or overnight.

Just before serving, grill chicken until tender, basting frequently with coconut milk.
serve with vinegar sauce.

for the vinegar sauce:
grind chilli and garlic to a paste. Combine vinegar and sugar in pan. Stir over heat, without boiling, until sugar is dissolved. Bring to boil, simmer uncovered, without stirring, until syrup just begins to colour. Remove from heat , cool slightly. Stir in chilli and garlic paste.


note:I skipped the sweet vinegar sauce because it already tasted so good with rice and dal.

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