1 tbsp cumin seeds
1 tbsp coriander seeds
1 tsp black peppercorns
3 tbsp paprika
1 tsp cayenne pepper
2 tbsp turmeric
2 cloves garlic
100g shallots or onion
2 tbsp olive oil
15g ginger, peeled
30g lime juice, fresh
70g tomato paste (homemade if you can)
80g coconut cream
Sea salt to taste
Place spices into Thermomix bowl and dry roast 10 min/Varoma/speed 2.
Cool for 1 minute, then mill 1 min/speed 9.
Add all remaining ingredients except chicken and blend 10 sec/speed 4. Scrape down and repeat 2/3 times until desired consistency.
Place chicken into the TM bowl and mix on reverse for 5mins to coat in marinate.
Leave for several hours, overnight or for as little as 1/2 hour.
Heat bbq and grill until cooked.
*The spices and marinade can all be processed in a food processor or ground up in a mortar & pestle.
I started off by putting all the spices in the Thermomix (TM) bowl and dry roasting them for 10 mins/Varoma/speed 2. Then I let them cool down for a minute and milled them for 1 min/speed 9.
I now add all the other ingredients and blended for 10 secs/speed 4. I scraped down the sides and repeated this 2 or 3 times just to get the right paste consistency.
Then I added the chicken and mixed it through on the mixing spoon option on reverse, so that the chicken would be thoroughly coated and tenderised at the same time. I left this to marinate for about 1/2 hour.
Meanwhile, I had soaked some skewers and once the meat had marinated for I placed them on the skewers ready to cook. You could marinate these overnight or for several hours if you wanted more flavour (1/2 hour was all I had before the mouths started complaining they were hungry).
Ideas: You could use this paste on a whole chicken, drumsticks or marylands and roast in the oven. Or it would be lovely if once the meat is cooked adding to the sauce to make a wet curry to serve with Paleo Naan bread.
The kids loved them! It was a lovely, easy to prep meal. Also, this ideal to take to a friends bbq when your asked to bring a plate.