Dilmah Seven Star Tea


Food : Main Courses



African Chicken Marinade
• 5g Turmeric Powder
• 2pcs Bayleaf
• 10g Whole Garlic
• 10g Salt
• 2g Salt
• 2g Sarawak Black Pepper
• 3g Paprika Powder
• 10g Cold Pressed Olive Oil
• 180g Corn-fed Chicken Thigh
Spicy Aioli
• 200g Garlic
• 1000g Shallots
• 100g Fresh Ginger
• 2pcs Lemongrass
• 6pcs Bayleaf
• 500g Cold Pressed Olive Oil
• 200g Red Chilli
• 100g Turmeric Powder
• 50g Paprika Powder
• 200g Coconut Powder
• 200ml Coconut Milk
Coconut Turmeric Sauce
• 100ml Coconut Milk
• 8g Turmeric Powder
• 1g Gelespessa


African Chicken Marinade

  • Combine all ingredients and marinate the Corn fed chicken for ca. 30 minutes.
  • Heat the oven to 180°C. and bake for ca. 20-25 minutes. Check if the chicken is properly cooked and remove from oven. Let cool and set aside.
Spicy Aioli
  • Cut the garlic, shallots, fresh ginger, lemongrass, red chilli, in brunoises. Combine with the olive oil, bay leaf and cook over low heat for 4 hours.
  • Pour the coconut milk, turmeric-, paprika- and coconut powder on top and blend to a paste. Set aside.
Coconut Turmeric Sauce
  • Combine all ingredients with a hand blender and set aside.

Created by : Kenny Chen