Grilled/Broiled Cashew Nut Chicken (Ayam Khas Bali)

4 chicken drumsticks,

Marinade ingredients (grind)
50g raw cashew or macadamia nuts
2 shallots, or 1 small onion, finely chopped
2 cloves garlic, crushed
2 small red chilies, chopped
1 piece lemon grass, 5cm long
1 tbsp tamarind sauce
2 tbsp dark soy sauce
1 tbsp fish sauce - optional
2 tsp sugar
1/2 tsp salt
1 tbsp rice or white wine vinegar
Chinese leaves, to serve
1 tomato, sliced to garnish
1/2 cucumber, sliced to garnish

Using a sharp knife, slash the chicken drumsticks several times through to the bone, chop off the knuckle end and set aside.

To make the marinade, place the cashew or macadamia nuts in a food processor or coarse pestle and mortar and grind. Add the shallots or onion, garlic, chilies and lemon grass and blend. Add the remaining marinade ingredients. Spread the marinade over the chicken and leave in a cool place for up to 8 hours.

Grill (Broil) the chicken under a moderate heat or over a barbecue for 15 minutes on each side. Place on a dish lined with Chinese leaves and garnish with the sliced tomato and cucumber. Ready to serve.