Exotic Indonesian Grilled Chicken with Coconut Cream
A delicious recipe for you to try out. Succulent chicken, cooked in exotic ingredients and the richness of coconut cream, and then grilled to perfection!
Total time is not inclusive of marination time.
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Prep time: 20 min Cook time: 35 min Marination Time: 30 min plus 20 min Servings: 4
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strike throughingredients, as you prep them, by clicking on the ingredient.
Ingredients:
| Chicken cut into medium pieces | 1 kg/2.20 lb | |
| Ground turmeric(powder) | ¼ tsp | |
| Shallots | 8 | |
| Garlic | 5 large cloves | |
| Fresh ginger | 3 ½ tsp | |
| Fresh turmeric root | 1 piece (about 2 tsp) | |
| Long green chilies (the milder variety or deseeded) | 3-4 | |
| Thai Basil Leaves (loosely packed) | ½ cup | |
| Lemongrass (the tender part) | 2 stalks | |
| Kafir Lime leaves | 2 | |
| Candlenut | 1 | |
| Sunflower oil | 4 Tbsp | |
| UHT Pack of Coconut Cream ( or use 1 1/2 cup freshly pressed coconut milk) | 200 ml | |
| Salt or to taste | 1 tsp (or to taste) | |
| Fresh lime juice | 3 Tbsp | |
| Black pepper (freshly cracked) | ½ tsp |
Method:
- Rinse the bone-in chicken pieces, well under cold running water, and drain well.
- Make gashes on the chicken with a sharp knife, to help the marinade to penetrate better.
- Marinate first with ½ tsp turmeric and 1 tsp salt. Set aside for 30 minutes.
- Pound-Grind-Blend the shallots, garlic, ginger, fresh turmeric, lemongrass, basil, green chilly, kafir lime, and candlenut to a fine paste – without adding water.
- Add this paste to the chicken that has been initially marinated for 30 minutes. Rub well and set aside for an additional 20 minutes or so.
- Add the coconut cream to a measuring cup and add enough warm water to make 1 1/2 cups. Stir well and set aside.
- Heat oil in a nonstick wok or pan (with a lid).
- As the oil begins to heat up, gently lay the marinated chicken pieces, in batches without overcrowding. On a constant medium sizzle; cover the pan. Cook until the chicken develops some color and the raw paste is cooked. We are not cooking the chicken through at this point, just searing the surface, locking in the flavor, and cooking it 30 %.
- The chicken should develop a few char marks but still be coated with a moist and glistening marinade. Remove this and repeat with the next batch of chicken pieces. Once this second batch is done, return the first batch to the frying pan.
- Add the coconut cream and water mixture. Cover and simmer till slightly thickened. Taste and season appropriately with a little additional salt, as well as the black pepper powder, and add lime juice.
- Cover and allow to cook till the chicken is cooked with a nice coating of the coconut cream sauce. Keep spooning the sauce over the chicken pieces and do not allow it to burn on the bottom. Medium heat.
- It will take anywhere from 15- 30 minutes to cook well. Make sure the chicken is cooked but still firm and not falling off bones, as we still need to grill the chicken.
- Remove the pieces from the pan while still moist with sauce.
- Grill on a lightly greased grill pan or outdoor grill, on medium-low, till you get nice char marks and a lovely aroma.
- Serve with Fragrant Rice, Onion Rings, Lime wedges, and Salad.
Exotic Indonesian Grilled Chicken with Coconut Cream
Notes:
- If you do not have you can use freshly pressed 1 ½ cups of unsweetened coconut milk – slightly thick.
- To make this ahead of time for a bbq: complete upto step 13. Refrigerate covered till ready to grill or bbq.
- What part of Lemongrass to use?
Key Ingredients: Chicken, Coconut cream, Shallots, Garlic, Ginger, Green Chilli, Lemongrass, Turmeric Root, Basil, Kaffir Lime leaves, Oil, Lime juice, Candle nut, Salt, Pepper Salt.
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