For the chicken
1kg chicken thigh fillets
For the Paste
1 tablespoon coarsely chopped fresh coriander root
1 tablespoon sweet paprika
1 tablespoon garlic infused oil
1 teaspoon mild curry powder
2 teaspoons sugar
½ – 1 teaspoon fresh red chili
½ teaspoon cracked black pepper
Sweet Vinegar Sauce
¾ cup white vinegar
3 tablespoons raw sugar
1 tabp garlic infused oil
½ – 1 teaspoon chopped red chili
Trim the chicken of excess fat and cut each fillet in half or thirds if large. Place in a large non-metallic dish or plastic bag.
Trim the coriander roots of the fine hairs then grind with the remaining ingredients to a paste using a mortar and pestle.
Add the paste to the chicken and mix until the chicken is evenly coated. Cover and leave in the fridge for at least 15 minutes (longer is fine too).
To make the sauce, combine the vinegar and sugar in a small saucepan.
Stir over low heat until the sugar is dissolved, then bring to a simmer, cooking uncovered for 5-10 minutes until the syrup starts to turn a caramel colour and has reduced by approximately ⅓. Remove from the heat and cool for 5 minutes. Stir in the garlic oil and red chili.
Cook the chicken on a preheated barbeque for 5-7 minutes on each side, basting, until browned and cooked through. Serve with the sweet vinegar sauce..
Recipe adapted from: Good Food
“Salt first for less oily eggplant. Eggplant soaks up oil like a sponge, but you can reduce its ability to absorb oil by salting the cut flesh and letting it sit for 30 min. or more. Then drain, pat dry, and proceed with cooking.”