Simmered in coconut milk and spices and then grilled until golden-brown, Malaysian Grilled Chicken may be served as part of a Malaysian meal or on its own with bread and followed by a green salad.
25 almonds, blanched green chillis garlic cloves
1 teaspoon sereh powder or grated rind of 1 lemon juice of
2 teaspoons turmeric
1 tablespoon coriander seeds
2- teaspoon hot chilli powder
1 teaspoon sugar
1 teaspoon ground laos or langkuas (optional)
1 teaspoon salt
3 tablespoons vegetable oil
10 fl. oz. coconut milk made from
3 oz. creamed coconut and
10 fl. oz. hot water
1 X 4 lb. chicken, cut into quarters
Put the almonds, chillis, garlic, sereh or lemon rind, lemon juice, turmeric, coriander seeds, chilli powder, sugar, laos (if you are using it) and salt into an electric blender. Blend at high speed, adding a spoonful or two of water if necessary, until the mixture becomes a paste. With a spatula scrape the paste into a cup. Set aside.
In a large saucepan, heat the oil over high heat. When the oil is hot, add the spice paste. Reduce the heat to moderate and, stirring constantly, fry the paste for 5 minutes.
Stir in the coconut milk. Add the chicken quarters. When the mixture comes to the boil, cover the pan, reduce the heat to moderately low and cook the chicken quarters for 35 to 40 minutes or until the chicken is just cooked and the liquid is thick and nearly all evaporated. Cook uncovered for the last 10 minutes. Remove the pan from the heat.
Preheat the grill to high. Line the grill pan with aluminium foil. Place the chicken quarters on the foil. Reserve the cooking liquid.
Place the pan under the heat and grill the chicken quarters for 3 to 4 minutes on each side, or until they are golden brown. Baste the chicken quarters twice during the cooking time with the reserved cooking liquid.
Remove the pan from the heat and, using tongs, transfer the chicken pieces to a heated serving dish. Serve immediately.