Poulet grillé à la sauce de noix de coco (Ayam percik)

Ingredients

To marinate:

• 4 chicken breasts ( or  one bird cut into 4 pieces) 
• 5 pcs of shallot*
• 5 pcs of garlic*
• Ginger thumb size*
• Sprinkle of salt and pepper

For the gravy:

• 1 cup of diluted coconut milk*
• 4 stalks of lemon grass*
• 1 thumb size ginger*
• 1 thumb size galangal*
• 20 pcs dried chilies * (soaked in hot water )
• 1 cup of water*
• 5 tbs sugar
• salt to taste
• 2-3 pcs of asam gelugur (Garcinia atroviridis)
• Thick coconut milk

Methods

To marinate:

1.  Pound all ingredients marked * with mortar and pistil.

2.  Make incisions on the chicken flesh.

3.  Sprinkle with salt and pepper.

4.  Pour the pounded ingredients to the chicken flesh and mix well.

5.  Put in a refrigerator for an hour.

For the gravy:

(Prepare while the chicken is marinating)

1.  Blend all ingredients marked *

2.   Pour the blended ingredients into a pot, use low fire to heat.
3.   Add asam gelugur.
4.  Add thick coconut milk.
5.  Add sugar and salt to taste.
6.  Simmer until the gravy thicken.

The grill:

1.  Place the marinated chicken flesh into the shimmering gravy.

2.  Remove the chicken flesh when they are half cooked to on to a grill pan.

3.  Leave it for an hour, then place it in an oven.

4.  Broil at 250°C for 20 minutes or until charred marks appear.

The grill:

1.  Removed the grill flesh on to a plate.

2.  Pour gravy over the chicken and serve.