Yield: 8 Servings
|1½ cup||Coconut milk|
|½ cup||Minced garlic|
|¼ cup||Minced ginger|
|¼ cup||Olive oil|
|2 tablespoons||Thai fish sauce|
|2 tablespoons||Curry powder|
|1 tablespoon||Black pepper|
|1 tablespoon||White pepper|
|2 \N||3 lb chickens, quartered|
|8 \N||Slices fresh pineapple|
|\N \N||Sweet chili sauce (Recipe separate)|
Combine all ingredients except chicken, pineapple & chili sauce in a large bowl. Gently prick chicken skin all over with a fork. Add chicken to bowl and rub with marinade mixture. Cover bowl with plastic wrap and refrigerate overnight. Preheat oven to 350 degrees.
Remove chicken from marinade and bake until cooked, about 45 minutes, basting with marinade every 15 minutes. (Alternatively, bake chicken in oven for 25 minutes, then cook on a charcoal grill for about 10 minutes on each side.) Garnish chicken with pineapple slices and serve with sweet chili sauce.
Recipe by Tommy Tang, New Yorker Magazine, 5/25/92. MM:MK VMXV03A.