To marinate the chicken: GRIND the ginger, onion, garlic, fresh turmeric, candlenut, salt and pepper to a paste. Add the chilli paste and mix well. Apply the paste to the chicken and keep at least two hours in a deep freeze. Grill until cooked and evenly browned on both sides. Keep aside. To prepare the curry: Heat a little oil in a wok. Add the remaining paste and all the remaining ingredients, except the coconut cream, and simmer for 15 minutes. Add the chicken stock, salt, pepper and coconut cream. Let it simmer on low heat for about 30 minutes. When the gravy turns slightly thick, pour over the grilled chicken. Serve hot, garnished with the fried onion. NOTES : Spicy Grilled Chicken
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|Serving Size: 1 Serving (361g)|
|Recipe Makes: 4|
|Calories from Fat: 205 (52%)|
|Amt Per Serving||% DV|
|Total Fat 22.7g||30 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 10.7g|
|Polyunsanturated Fat 5.3g|
|Cholesterol 89.9mg||28 %|
|Sodium 533.2mg||18 %|
|Potassium 747mg||20 %|
|Total Carbohydrate 22.2g||7 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 19.4g|
|Protein 25.6g||37 %|
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Calories per serving: 396
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