International Cuisine, Sambauan



  • 1 Chicken , cut into 8
  • 2 tbls Rice Bran oil
  • 60 gm Spanish Onion, chopped
  • 2 red Scotch Bonnets
  • 2 Kaffir lime leaf
  • 2 stalks Lemongrass, white part only
  • 2 Garlic cloves, chopped
  • 4 cm knob Ginger, chopped
  • 2 tbls Brown Sugar
  • 2 tbls Peanuts
  • Marinade Spices ground into a paste in food processor
  • 8 tsp SHASHEMANE LOMBOK KARI POWDER 1 tsp per chicken piece
  • ¼ cup Water
  • ¼ bunch Coriander for garnish



  1. Pulse the spice ingredients in a food processor. If the blades of your food processor drag because there is not enough liquid, add 2 tbls Water to keep the blades spinning. The spice mix should have a smooth paste consistency
  2. Rinse off the Chicken pieces with cold water and pat dry
  3. Season Chicken all over with a light coat of SHASHEMANE LOMBOK KARI POWDER . Place in a sealed container
  4. Pour most of the spice mix all over Chicken. Be sure the sauce covers the Chicken. Marinade in fridge overnight. Save a bit of the spice mix to cook into a sauce to brush on later.
  5. BBQ the Chicken until internal temp is 75c
  6. While Chicken is cooking, saute the leftover spice mix with some Oil. Add some water to thin out the spice mix into a sauce. Taste the sauce and adjust seasonings as needed
  7. When cooked, brush the Chicken Pieces using the left over spicy sauce
  8. Garnish with some chopped Coriande, serve with some Garlic Jasmine rice
  9. Serve immediately