Barbecue Gujarati chicken in a coconut sauce
Barbecued chicken adds smoky depth to this Indian dish from Nila Ross-Patel
Cookery school tutor Nila Ross-Patel shares her recipe for barbecue Gujarati chicken in a coconut sauce
Serves 4
- Waitrose Cooks’ Ingredients Gujarati Style Spicy Curry Paste 2 jars
- Boneless chicken thighs 1kg, diced
- Vegetable oil 3 tbsp
- Onions 2, peeled and diced
- Ginger 5cm, peeled and finely grated
- Garlic 2 cloves, peeled and finely chopped
- Coconut milk 400ml can
- Tomato puree 1 tbsp
- Lemon 1, juice of
- Garam masala 1 tsp
- Fresh coriander 1 tbsp, chopped
- Chilli powder (optional)
- Pour 1 jar of Gujarati sauce over the chicken, mix well and leave in the fridge for at least 1 hour to marinade.
- For the sauce: heat the oil in a large saucepan over a medium heat. Add the onion and gently fry until soft and golden.
- Add the ginger and garlic and fry for 2 minutes, stirring regularly. If it starts to stick add a little more oil.
- Add the second jar of Gujarati sauce to the pan with 100ml of hot water. Mix well, put the lid on and leave to simmer for 5 minutes.
- Add the coconut milk and tomato puree, mix well and leave to simmer for 10 minutes. Keep the lid on the pan, but after 5 minutes check to see if it needs a splash more hot water so the chicken doesn’t stick.
- For the barbecue Gujarati chicken: thread the marinated chicken onto skewers.
- Cook on a heated barbecue until the internal temperature reaches 75°C.
- Remove the chicken from the skewers and add to the coconut sauce.
- Stir through the lemon juice, then sprinkle with the garam masala, coriander and chilli powder (if using).
This Gujarati chicken recipe was launched at the Heart Smoke and Soal showroom on August 6, 2021.
You will need
- Waitrose Cooks’ Ingredients Gujarati Style Spicy Curry Paste 2 jars
- Boneless chicken thighs 1kg, diced
- Vegetable oil 3 tbsp
- Onions 2, peeled and diced
- Ginger 5cm, peeled and finely grated
- Garlic 2 cloves, peeled and finely chopped
- Coconut milk 400ml can
- Tomato puree 1 tbsp
- Lemon 1, juice of
- Garam masala 1 tsp
- Fresh coriander 1 tbsp, chopped
- Chilli powder (optional)
Method
- Pour 1 jar of Gujarati sauce over the chicken, mix well and leave in the fridge for at least 1 hour to marinade.
- For the sauce: heat the oil in a large saucepan over a medium heat. Add the onion and gently fry until soft and golden.
- Add the ginger and garlic and fry for 2 minutes, stirring regularly. If it starts to stick add a little more oil.
- Add the second jar of Gujarati sauce to the pan with 100ml of hot water. Mix well, put the lid on and leave to simmer for 5 minutes.
- Add the coconut milk and tomato puree, mix well and leave to simmer for 10 minutes. Keep the lid on the pan, but after 5 minutes check to see if it needs a splash more hot water so the chicken doesn’t stick.
- For the barbecue Gujarati chicken: thread the marinated chicken onto skewers.
- Cook on a heated barbecue until the internal temperature reaches 75°C.
- Remove the chicken from the skewers and add to the coconut sauce.
- Stir through the lemon juice, then sprinkle with the garam masala, coriander and chilli powder (if using).
This Gujarati chicken recipe was launched at the Heart Smoke and Soal showroom on August 6, 2021.
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