Ingredients
1.5kg chicken
1 tsp salt
200ml thick coconut milkGround spices
200g shallots
4 cloves garlic
3 stalks lemon grass
20g galangal
15g ginger
20g fresh turmeric
120g fresh red chillies
1 tsp white peppercorns
1 tsp cumin
2 tsp fennelSeasoning
1 tsp salt
1 tsp sugar
½ tsp monosodium glutamate
Method
Chop the chicken into 4 quarter pieces and score a few diagonal cuts on each piece. Rub with salt.Combine coconut milk with the ground spice ingredients in a saucepan over a medium low heat. Bring to a low simmering boil. Add seasoning.Dish out and combine with the chicken pieces. Leave aside to marinate for at least 1-2 hours.Grill the chicken pieces (for an authentic taste, grill over burning embers) and brush with remaining marinade when grilling, until meat is cooked through and lightly browned.
