Tandoori chicken skewers, thai sauce, green onions |

Preparation time: 30 min

Preheat your four at 375 °F

• For the mise en place

  Chop the garlic finely.

  Peel and mince the green onions.

  Cube the chicken legs.

  Wash and mince the cilantro.

  Mince the lemon grass.

  Shred the ginger.

  Squeeze the lime.

• For the marinade

  Mix all the ingredients in a bowl.

• For the chicken skeewers

  Mix the chicken in the marinade, let it rest in the fridge for 30 min to 2 hours. Put some gloves on, and stick the chicken on the skewers, put it on a baking tray with parchment paper. Cook it in the oven for 15 minutes.

• For the thai sauce

  Mix in the oil, the lemon grass, the ginger, the garlic, cari and sambal oelek, and reserve it.Mix half of the coconut milk with the corn starch.In a pot, mix the coconut milk, with the perfumed oil, bring it to boil, slow down the heat and let it cook for 3-4 minutes.