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TROPICAL HEAT SIMMER SAUCE

This delicious curry and coconut cream dipping sauce is thick, creamy and just gets slathered on way too easily on the chicken skewers we cooked up alongside them.

A fruity style hot sauce works best with this receipe, a few examples are listed at the end of the recipe.

Prep Time

15 Minutes

Cook Time

20 Minutes

Serves

4-6

Ingredients

½ brown onion

1 clove garlic

2cm piece of ginger

1 tsp mustard seeds (yellow or black)

½ tsp ground coriander

½ tsp ground cumin

3cm piece of fresh turmeric

5 tbsp hot sauce (3 for sauce, 2 for marinade)

270ml coconut cream

4 x chicken thighs (approx 500g)

Olive oil or vegetable oil for frying

METHOD

  1. Dice chicken and marinate with 2 tablespoons of hot sauce
  2. Finely chop onion, garlic and ginger
  3. In a dry pan over medium heat, toast spices until fragrant (1-2 min)
  4. In 1 teaspoon of oil sauté onion, garlic and ginger until soft, add spices and grated turmeric
  5. Add coconut cream and simmer for 5 minutes. Remove from heat add hot sauce and stir through
  6. Skewer chicken and barbecue or grill until cooked through. Serve with sauce poured over or as a dipping sauce
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