Grilled Chicken with Serundeng

Grilled Chicken with Serundeng Spiced Coconut

ingredients:
1 whole chicken, butterflied
5 lime leaves, midribs removed
2 lemongrass (white part only),crushed
1 tablespoon salt
2 teaspoons sugar
1 tablespoon tamarind juicefrom 1 teaspoon tamarind dissolved in 2 tablespoons water
2 tablespoons sweet soy sauce
75 ml cooking oilfor frying

ground spices blend:
10 cloves shallot
3 cloves garlic
4 large red chili peppers
6 curly red chili peppers
1 teaspoon terasi (shrimp paste),fried
1 cm ginger

serundeng (spiced coconut):
200 grams coarsely grated coconut
1 salam (indonesian bay)leaf
1 lemongrass, crushed
1/2 teaspoon salt
3/4 teaspoon sugar
1/2 tablespoon cooking oil

ground spices blend for serundeng:
1 teaspoon coriander seeds
1 clove garlic
1 curly red chili pepper
1/2 cm galangal
2 1/2 clove shallot

1. Heat cooking oil on the pan. Sauté ground spices blend, lime leaves and lemongrass until fragrant. Remove from heat.
2. Marinate chicken with sautéed ground spices blend. Add salt, sugar, sweet soy sauce, and tamarind juice. Stir well. Let it set for 30 minutes in the refrigerator.
3. Grill chicken until fragrant.
4. Serundeng (Spiced Coconut): Sauté ground spices blend, salam leaves, and lemongrass until fragrant. Add in grated coconut, salt, and sugar. Lower the heat. Stir the mixture over low heat until dry. Grind it into coarse granule using a blender. 
5. Serve grilled chicken with serundeng (spiced coconut) on top of it.