Grilled Chicken in Spicy Coconut Gravy Recipe

Grilled Chicken in Spicy Coconut Gravy Recipe

1 young chicken, cut into 2 pieces

1 tablespoon tamarind juice

1 teaspoon salt

350cc coconut milk from ½ coconut

a few sprigs of basil leaves, to garnish

Ground Spices:

5 red chilies

4 shallots

2 cloves garlic

5 candlenuts, fried

½ teaspoon peppercorns

1 teaspoon chopped lesser galangal

½ teaspoon tamarind

salt and sugar to taste

Method:

Rub chicken with tamarind juice and 1 teaspoon salt, and let it marinade for at least 3 hours or preferably overnight.  Grill chicken over hot charcoal or in an oven until golden brown.  Shred chicken meat and arrange in a bowl.  Bring to the boil coconut milk with ground spices, then pour gravy over shredded chicken.  Garnish with basil leaves.