Spicy Marinade, Basting Sauce

For 10-12 chicken thighs & breasts

15 ml fresh ginger, finely grated       
3 cloves garlic, crushed
15 ml curry powder                            
1 onion finely chopped
10 ml ground cumin                            
30 ml chutney
50 ml oil                                            
30 ml tomato paste
200 ml dry wine                                 
5 ml corn flour
10 ml ground cinnamon                       
10 ml ground coriander
1.        Mix all ingredients well.
2.       Slash the chicken pieces.
3.       Place the chicken pieces in a marinade dish & pour over the marinade.
4.       Marinade overnight.
5.       Braai the chicken over coals & baste with the leftover marinade.
6.       Can be used for pork, lamb or fish.


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