Thai Grilled Chicken With A Chili Dipping Sauce

In a shallow dish mix the coconut milk, fish sauce, garlic, cilantro, turmeric, curry powder and white pepper.
Then when thoroughly combined add the chicken pieces and turn them over in the sauce so that they are completely coated.
Cover and place in the refrigerator for 4 hours or overnight to let the chicken pieces marinate in the sauce.
Whilst the chicken is marinating you can now make the sauce.
To do this you place the vinegar, water, sugar, garlic, chili and salt in to a saucepan and bring this mixture to the boil.
Now lower the heat and let the mixture simmer for about 5 minutes.
It is important you stir the sauce from time to time to prevent it sticking to the base of the saucepan and burning.
Remove from heat and allow to cool before placing into a serving bowl.
When cooking the chicken on the barbecue make sure that the grill has been lightly oiled first.
Cook each piece of chicken for 10 minutes on each side or until the juices start to running out of them clear.
Brush them with a little of the sauce you made earlier before serving, whilst the rest remains in the serving dish and which people can then dip the chicken wings into if they wish.