Ayam Bakar Bumbu Rujak (Barbequed Chicken with Chili Coconut Sauce)

Barbequed Chicken with Chili Coconut Sauce

Ingredients:

• 1 whole chicken (700 g), cut into 6 pieces
• 2 Indonesian bay leaves
• 5 kaffir lime leaves, teared
• 2 lemongrasses, bruised
• 400-500 ml thick coconut milk
• 2 limes for drizzling the chicken *I used calamansis, the only citrus I have in the fridge
• oil for stir fry

Spices grind into a paste:

• 100 g red chili pepper (about 1/4 cup ground red chili or sambal ulek)
• 10 shallots (5 larger sized shallots)
• 4 cloves garlic
• 6 candlenuts
• 4 cm long galangal
• 2 cm long ginger
• 1 1/2 cm long turmeric
• 1/2 tsp roasted terasi (English: dried shrimp paste, Malay: belachan)
• salt as desired
• 2 tsp coconut sugar (can be substituted for palm sugar)
• 2 tsp tamarind, dissolved in a small amount of water

Directions:

1. Wash and pat dry chicken. Drizzle fresh lime juice over chicken, let it for the next 20 minutes.
2. Rinse off with cold water and pat dry.
3. Preheat the oven at 350C. Meanwhile, in a skillet, at medium hight heat, add oil and stir fry spices paste, Indonesian bay leaves, lemongrass and kaffir lime leaves until fragrant.
4. Add chicken and stir until change colour.
5. Add coconut milk, bring to aboil and stir once a while.
6. Reduce the heat to low-medium and let cook until thicken and oily.
7. Bake chicken for 15 - 20 minutes and turn the oven knob into hi-broil. Broil until the chicken surface turn a bit darker or dry.

Images taken from : http://polkadot.blog.friendster.com