Grilled Chicken in Coconut Gravy

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Introduction: Grilled Chicken in Coconut Gravy

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This Indonesian dish is known as Ayam Ingkung.

You can use chicken pieces instead of whole chicken, and you can make it spicy by adding a couple of bird eye chilies while making the paste. Serve it with warm rice, cauliflower "rice", cubed it for salad, shredded it for quesadillas, and great with mashed potatoes and green beans too.

Step 1: Spice Paste

2 large onions

1 tbsp ready to use minced garlice

2 tbsp coriander seeds

6 candlenuts (no subs. Available at Asian stores or online)

1/2 tsp cumin, toasted (dry fry on non stick pan)

1 tbsp brown sugar

1 tsp tamarind pulp

1 scant tbsp lemon grass powder

1 thumb lesser galangal (most of them times they are available in powder form here in Canada, use about 1/2 - 1 tsp. If you cannot find it still, just use Chinese key root/finger root)

3 thumbs fresh turmeric (or 1 heaping tsp of turmeric powder)

salt to taste

Process all ingredients in food processor into a fine paste (I love using my traditional pestle and mortar tho :))



Step 2: Ingredients

1 whole chicken, about 1.7 kg

2 tbsp tamarind pulp (about 1/4 of a block), soak in 1/4 hot water

cooking oil, as needed

5 kafir lime leaves (available at Asian stores or online)

3 Indonesian bay leaves (daun salam, available at Asian stores or online)

2 cans coconut milk (800 ml)

Coat chicken outside and inside the cavity with tamarind water, let stand for half H

Heat oil (like 3 tbsp) and saute spice paste until fragrant, in a large cooking pan

Add in chicken and coat with paste

Pour in 1 can coconut milk and cook until half way done, covered

Pour in the last can and cook until coconut gravy is almost gone. Once awhile, spoon gravy all over chicken

Take out chicken off pan and place on grilling rack (or turkey pan with a grilling rack)

Bake on 350 F for 35 minutes then broil/grill for a bit

Enjoy :)

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