Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Grind 6 large shallots, 6 cloves garlic, 30 grams fresh ginger, and 15 grams fresh turmeric into a fine paste using a mortar and pestle or food processor.

2. 2

   Heat 3 tablespoons cooking oil in a large pan over medium heat, then sauté the ground spice paste and 2 bruised stalks of lemongrass for 5 minutes until fragrant.

3. 3

   Add 1.5 kg chicken pieces, 3 tablespoons sumac, 2 tablespoons grated palm sugar, 1 tablespoon strained tamarind paste, 4 torn kaffir lime leaves, 200 ml thick coconut milk, 1 teaspoon salt, and 0.5 teaspoon black pepper to the pan, bringing the mixture to a simmer.

4. 4

   Cook the chicken for 30 minutes, stirring occasionally until the chicken is tender and the sauce has thickened, then let the chicken cool in the sauce.

5. 5

   Soak 1 cup wood chips in water for at least 30 minutes, then prepare your smoker or grill for indirect heat, bringing it to a temperature of 120-150 degrees Celsius.

6. 6

   Place the marinated chicken on the grill grates over indirect heat, add the soaked wood chips to create smoke, and smoke the chicken for 45-60 minutes until deeply smoky and cooked through, basting occasionally with the remaining sauce.