Ayam Panggang Sulawesi - Grilled Coconut Chicken with Lemon Basil

This is one of our favourite recipes from Indonesia... a fusion of Indonesian flavours with a spicy touch!

Ingredients:

• 8 Shallots Coarsely chopped
• 5 Cloves of garlic coarsely chopped
• 2-3 Red Chillies coarsely chopped (add to taste)
• 4 Tablespoons peanut oil
• 2 stalks of lemongrass cut into 50mm pieces
• 8 whole kaffir lime leaves
• 6 Candlenuts (found in most Asian grocers) or Macadamia nuts
• 1 piece of fresh turmeric root peeled and ground (2 teaspoons)
• 3 1/2 Teaspoons fresh grated ginger
• 1 1/2 cups of unsweeted coconut milk
• 1/2 cup fresh lemon basil
• 3/4 teaspoon of salt
• 3 table spoons fresh lime juice
• Sliced chicken

Method:

1. Flavouring paste: Place the shallots, garlic chillies, candlenuts, turmeric and ginger into a small processor and pulse till you have a smooth paste.
2. Heat the oil in a large skillet or pan over medium-low heat. Add the paste and cook until the shallots and garlic smell cooked and the paste begins to separate from the oil. Saute for around 5 mins then add the lemongrass, kaffir and basil and allow to cook for a further 3 mins.
3. Add the coconut milk and salt and stir to combine with the paste. Allow to simmer for 8-10 mins.
4. Add the chicken pieces to the flavouring paste and cook in a steady simmer whilst stirring to prevent burning cooking the chicken for around 30-40 mins. Chicken should be tender but not overcooked.
5. Remove the chicken and allow the flavouring paste to thicken further.
6. Place the chicken on a high heat grill to obtain the grill marks!
7. Serve with rice and side cucumber salad.