Ingredients
A.
4 dried chillies
2 red chillies
1 stalk lemon grass, thinly sliced
6 candlenuts
1 thumbsized piece ginger
1/4 thumbsized piece tumeric
3 cloves garlic
15 shallots
B.
1 teaspoon salt
1 teaspoon msg
2 tablespoons water
C.
1 teaspoon salt
1/2 teaspoon msg
1 slice dried tamarind
5 lime leaves
2 stalks lemon grass, lightly bashed
1.2kg chicken, cut into 4 pieces
625g grated coconut with 435ml water, squeezed and strained
METHOD
1. Grind A to a fine paste.
2. Marinate the chicken in B and 2 tablespoonfuls of the paste for 1/2 hour.
3. Set grill to hot. Grill the marinated chicken till brown on both sides (10 minutes for each side).
4. Mix the rest of the paste with the coconut milk and C in a saucepan. Put in the chicken and mix well. Cook over a moderate heat for 15 minutes. Reduce heat and let chicken simmer till tender. Cook until the gravy is thick and oil comes up to the surface.