1 whole chicken, cut up into 4-8 pieces
500 cc thick coconut milk
1 stalk lemongrass, bruised
3 kaffir lime leaves
2 cloves
2 cardamom, bruised
1 Tbsp. tamarind juice
3 Tbsp. vegetable oil
Spices :
3 cloves garlic
8 small shallots
5 candlenuts, dryly fried
3 tsp. coriander seeds
1 tsp. pepper
¼ tsp. aniseeds
½ tsp. cumin seeds
½ tsp. nutmeg
¼ tbsp. galangal
2 tsp. ginger
2 tsp. ground turmeric
1 tbsp. salt
Stir fry the spice paste over medium heat with 3 Tbs. vegetable oil for a minute or two and then add the lemongrass, kaffir lime leaves, cloves and cardamom until fragrant.
Add the chicken pieces and stir well until the chicken is half done.
Pour in the coconut milk and tamarind juice.
Cook it until the chicken is almost done and the sauce is thickened, remove.
On a barbeque grill or in an oven over moderate heat, grill the chicken until done while brushing it with the spices.
