Grilled Chicken with Padang Spices
Ingredients
- 4 chicken thighs (from 2 chickens or 1 chicken cut into 4)
- Lime
- 2 bay leaves
- 4 kaffir lime leaves
- 2 lemongrass stalks, white part sliced
- 1 turmeric leaf
- 1/2 glass thick coconut milk
- Salt
Spice paste
- 10 curly red chilies (or red bird's eye chilies for spicier)
- 10 shallots
- 5 garlic cloves
- 1/2 tablespoon coriander
- 1/2 tablespoon ground galangal
- 1 teaspoon ground ginger
- a pinch of ground turmeric
Preparation
Marinate the chicken with lime juice, let it sit for 15 minutes, then wash until clean.
Sauté the spice paste, leaves, and sliced lemongrass until fragrant. Add the chicken and stir until even, then add thick coconut milk. Stir continuously until it boils, then cook on low heat until the chicken is tender and spices are absorbed.
Grill the chicken over charcoal or use a grill pan oiled with margarine for practicality.
