Recipe Ingredient
- 5-6 whole chicken thighs
- 1-2 stalks lemongrass, slightly crushed to be used for basting
- Marinade
- 2-3 cloves garlic, crushed
- 1 tbsp coriander powder (ketumbar powder)
- Freshly-squeezed juice of 2 large limes
- 1 tsp salt
- 4-5 tbsp chili paste (chilli boh)
- 8 shallots
- 1 heaped teaspoon turmeric powder
- Ground finely
- 1 cm knob ginger
- 2 cm knob galangal
- 2-3 kaffir lime leaves, finely sliced
- 2-2½ tbsp sugar
- 1 tsp salt
- 250ml thick coconut milk
Instructions
- Towel-dry the chicken legs thighs. Make 1-2 slits lengthwise on them. Rub with combined marinade ingredients and leave in an airtight container in the refrigerator for several hours.
- Deep-fry chicken until golden for about 8-10 minutes. Drain oil. Baste the chicken with remaining marinade ingredients, and grill in a preheated oven at 180°C (or use a turbo broiler and grill at 200°C for 18-20 minutes) until chicken is cooked through or dark golden brown.
