Ingredients
Marinade
- 4 tablespoon peanut butter jam
- 2 tablespoon lemon juice
- 2 tablespoon honey
- 1 teaspoon soy sauce
- 1 teaspoon curry powder
- 1/2 tablespoon curry leaves
- 2 boneless chicken whole leg
Sauce
- Leftover marinade sauce
- 30ml coconut milk
Steps
-
Marinade the chicken overnight in fridge. - Heat some oil and pan grill the chicken at medium heat till skin a bit brown then turn to low heat and cook for about 20-30 mins (10-15 mins each side) or till the chicken fully cooked
- Heat the leftover marinade sauce at low heat and slowly add in the coconut milk.