GRILLED CHICKEN WITH COCONUT GRAVY ( AYAM PERCIK )

½ chicken cut into pieces

1 tbsp ginger paste

1 tbsp garlic paste

2 tbsp shallots paste

Salt to taste

Marinate the chicken for 30 minutes

or keep in the fridge for overnight.

For Gravy:

A:

12 shallots

1 ½ inch ginger

1 stalk lemon grass

3-4 dried chilies

All the above ingredients grind

into thick paste.

B:

200 ml thick coconut milk

100 ml water

½ tsp garam masala

Lime juice / tamarind to taste

Salt & sugar to taste   

oil for cooking

C:

 Peanuts dry fried & ground

coarsely

METHOD:

Heat up oil & fry “A” till the raw

smell goes off.

Add water, salt & sugar, wait

until it start to boil for few minutes.

Add garam masala & coconut milk.

Stir until the mixture thickens, add

lime juice, remove from fire.

To Grille Chicken:

Roast the chicken pieces over

a low charcoal fire & sprinkle

gravy over the chicken.

Turn the chicken over & baste
with gravy again.

Repeat until all the chicken

pieces are cooked.

Add some peanuts to the remaining

gravy.

Serve grilled chicken hot with

the gravy.