Exotic Indonesian Grilled Chicken



Ingredients

  • 1 Kg chicken cut into medium pieces
  • ¼ teaspoon ground turmeric (powder)
  • 1 teaspoon salt
  • 8 shallots
  • 5 cloves of garlic
  • 3 ½ teaspoons of fresh ginger
  • 1 piece of fresh turmeric root
  • 3-4 long green chilies
  • ½ cup loosely packed of Basil Leaves (Thai Basil)
  • 2 stalks of lemongrass stalk
  • 2 leaves of Kafir Lime
  • 1 candlenut
  • 200ml Kara UHT Coconut Cream
  • 4 tablespoon cooking oil
  • ½ tsp freshly cracked black pepper
  • 3 tablespoons fresh lime juice

Method

  1. Rinse the bone-in chicken pieces, well under cold running water and drain well.
  2. Make gashes on the chicken with a sharp knife, to help the marinade to penetrate better.
  3. Marinate first with turmeric powder and salt, set aside for 30 minutes.
  4. Pound-Grind-Blend the shallots, garlic, ginger, turmeric root, green chilies, basil leaves, lemongrass stalk, kafir lime and candlenut to a fine paste – without adding water.
  5. Add the paste to the marinated chicken, rub well and set aside for additional 20 minutes.
  6. Add Kara UHT Coconut Cream to a measuring cup and add enough water to make 1½ cups. Stir well and set aside.
  7. Heat the cooking oil in a non-stick frying pan (with a lid), gently lay the marinated chicken pieces, in batches without overcrowding. On a constant medium sizzle, cover the pan.
  8. Cook until the chicken develops some color (30% cooked) and the raw paste is cooked. The chicken should develop a few char marks but still be coated with a moist and glistening marinade.
  9. Remove this and repeat with the next batch of chicken pieces. Once this second batch is done, return the first back to frying pan.
  10. Add the mixture of Kara UHT Coconut Cream, cover and simmer till slightly thickened.
  11. Taste and season appropriately with a little additional salt, as well as the black pepper powder, and add lime juice.
  12. Cover and allow to cook till the chicken is cooked with a nice coating of the coconut cream sauce. Keep spooning the sauce over the chicken pieces and do not allow it to burn on the bottom. Medium heat.
  13. It will take about 15-30 minutes to cook well. Make sure the chicken is cooked but still firm and not falling off the bones as we still need to grill the chicken.
  14. Remove the chicken pieces from the pan while still moist with sauce.
  15. Grill on a lightly greased grill pan or outdoor grill, on medium-low, till you get nice char marks and a lovely aroma.
  16. Ready to be served.

Source & Credits: https://www.youtube.com/c/RecipesaresimpleVideos


Related Recipes

Dhal of Coral Lentils with Coconut Milk
Savoury
Coconut Rice
Savoury
Vegan Mayonnaise
Savoury
Exotic Indonesian Grilled Chicken
Savoury
Chicken Rendang
Savoury
Coconut-infused Egg Curry
Savoury
Basil Leaf Prawn Curry
Savoury
Coconut Baked Chicken
Savoury
Carrot Velouté with Coconut Milk
Savoury
Chicken Skewers with Coconut Milk
Savoury
Kale and Pumpkin Quiche
Savoury
Seared Salmon in Coconut Cream Sauce
Savoury
Chickpea Curry with Coconut Cream
Savoury
Vegetable Laksa
Savoury
South Indian Meatball Curry
Savoury
Creamy Coconut Mac and Cheese (Vegan)
Savoury
French Onion Soup with coconut cream
Savoury
Baked Beef Ribs with Coconut Cream Sauce
Savoury
German Potato Pancakes with Coconut Cilantro Sauce
Savoury
Curry Chicken
Savoury
Chilli Pineapple
Savoury
Fried Garlic Fish
Savoury
Grilled Fish
Savoury
Seafood “a la nage” with Coconut Cream
Savoury
Spicy Steamed Fish
Savoury
Nasi Lemak (Coconut Fragrance Rice)
Savoury
Laksa
Savoury
Nasi Kunyit with Beef Rendang
Savoury
Sambal Goreng
Savoury
Lu (Corned Beef with Coconut Cream)
Savoury
Ota ika, a delicious Tongan Raw Fish Salad
Savoury
FaiKaKai (Coconut-Caramel Dumplings)
Savoury
Lentil Hummus with Coconut Milk
Savoury
Curry Crab
Savoury
Veg and Chicken Green Curry
Savoury
Chicken Fricassee infused with Coconut Cream
Savoury