Chilli and Lemon Grass  Poussin

2 tbsp. sambal oelek

1 tbsp. coarse chopped fresh lemon grass

¾ cup (180ml) coconut milk

1 tbsp. coarse chopped fresh coriander leaves

2 tsp. grated fresh ginger

2 cloves garlic, quartered

½ tsp. ground turmeric

4 x 500gr (no. 5) poussins, halved

• Blend or process sambal, lemon grass, milk coriander, ginger, garlic and turmeric until almost smooth.

• Pour mixture over poussins in shallow dish.

• Cover; refrigerate 3 hours or overnight.

• Drain poussin, over a medium bowl; reserve marinade.

• Char-grill or barbecue poussin until brown on both sides and cooked through, brushing with reserved marinade during cooking.