The combination of coconut milk and brown palm sugar makes delicious seasoning for grilled chicken dish like this one. klatenese grilled chicken will be more appetizing when served with vegetables and chili sambal.
1 whole chicken, cut into 8 pieces
3 salam (indonesian bay)leaves
4 lime leaves, midribs removed, shredded
1 lemongrass (white part only),crushed
1 tablespoon salt
2 teaspoons brown palm sugar,chopped
1 teaspoon tamarind
400 ml coconut milkfrom 1 coconut
2 tablespoons chicken oilfor sautéing
ground spices blend
2 teaspoons coriander seeds
1/2 teaspoon white peppercorn
1/4 teaspoon cumin,toasted
10 cloves shallot
4 cloves garlic
4 candlenuts, toasted
1 cm sand ginger
1 cm ginger
2 cm turmeric,toasted
1 cm galangal
1. Heat cooking oil on the pan. Sauté ground spices blend, salam leaves, lime leaves and lemongrass until fragrant. Add chicken. Stir until the color changes.
2. Add coconut milk, salt, brown sugar, and tamarind. Cook it until absorbed into the chicken.
3. Grill chicken until fragrant and browned. Turn it over occasionally to make it cooked evenly. Glaze it with remaining seasoning while grilling it.
4. Klatenese Grilled Chicken is ready to serve.
