Spicy Barbecued Chicken Malay Style
Malaysians like to prepare chicken their own way just like we do in the USA. This is a useful recipe if you want something you can prepare well in advance. It tastes particularly good if grilled over a charcoal fire.
- 1 fresh chicken (2-2½ lb), quartered
- 8 shallots, chopped
- 8 large red chilies, sliced
- ½-inch knob ginger, chopped
- 1 Tbsp coriander powder, preferably freshly ground
- 1 tsp cumin powder, preferably freshly ground
- 1½ cups coconut milk
- 1 stem lemon grass, bruised
- 2 kaffir lime leaves
- 1 tsp salt
- 2 medium limes, halved
- Remove excess fat from the chicken pieces and prick all over with a fork.
- Process all shallots, ginger and chilies to a smooth paste, adding a little coconut milk if needed to keep blades turning. Put into a bowl and stir in the coriander and cumin powders. Coat the chicken pieces well with the spice paste, rubbing well with your fingers.
- Put the coconut milk, lemon grass, kaffir lime leaves and salt into a wok and bring slowly to a boil while stirring. Add the chicken pieces and simmer gently, uncovered, until cooked, turning the pieces several times to cook evenly, about 25 minutes. The chicken pieces can be cooled and refrigerated for up to 24 hours, if preferred.
- Start the grill on medium-hot and place chicken on grill or put under a broiler for about 5 minutes on each side, until golden brown all over. Serve with lime halves; if preferred, the chicken quarters can be chopped into bite-size pieces before being served.