Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Coconut milk
1/2 c Minced garlic
1/4 c Minced ginger
1/4 c Olive oil
2 tb Thai fish sauce
2 tb Curry powder
1 tb Black pepper
1 tb White pepper
1 tb Honey
1 ts Turmeric
2 3 lb chickens, quartered
8 Slices fresh pineapple
Sweet chili sauce
- (Recipe separate)

Combine all ingredients except chicken, pineapple chili sauce in a
large bowl. Gently prick chicken skin all over with a fork. Add
chicken to bowl and rub with marinade mixture. Cover bowl with
plastic wrap and refrigerate overnight. Preheat oven to 350 degrees.
Remove chicken from marinade and bake until cooked, about 45 minutes,
basting with marinade every 15 minutes. (Alternatively, bake chicken
in oven for 25 minutes, then cook on a charcoal grill for about 10
minutes on each side.) Garnish chicken with pineapple slices and
serve with sweet chili sauce.

Recipe by Tommy Tang, New Yorker Magazine, 5/25/92. MM:MK VMXV03A.

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