Ingredients
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1 1/2 kg whole chickens
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1 large onion, roughly chopped
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3 garlic cloves
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3 fresh red chilies or 1 1/2 teaspoons sambal oelek
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2 teaspoons ginger, chopped
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2 slices lemon rind or 1 stalk lemongrass
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1/2 teaspoon ground turmeric
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2 teaspoons ground coriander
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1 1/2 teaspoons salt
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4 curry leaves
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2 fresh lime leaves or 2 lemon leaves
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3 cups light coconut milk
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1 teaspoon ground black pepper
Instructions
- Split chicken and spread out flat.
- Put onion, garlic, chilies, ginger and lemon rind into container of electric blender with 2 or 3 tablespoons of the coconut milk and blend to a smooth paste. Add turmeric, pepper, coriander and salt and a spoonful more milk if necessary and blend again for a few seconds.
- Spread some of this spice paste over the chicken inside and out and let it marinate for 1/2 hour or longer. Put the remaining spice mixture in a wok or large pan with the leaves and the coconut milk (wash out blender container with some of the coconut milk) and bring slowly to simmering point, stirring constantly.
- Lower the chicken into this gravy and continue simmering, stirring and ladling the gravy over the chicken occasionally. Turn chicken after 10 minutes and continue cooking until chicken is done.
- Lift chicken from pan and grill over coals or under a preheated griller, a good distance away from the heat source, until chicken is touched with brown.
- In the meantime continue simmering gravy, stirring occasionally, until it is thick.
- When chicken has been grilled on both sides, transfer to a serving plate and spoon a little of the gravy over. Serve the rest of the gravy separately.