If you have a griller or BBQ of course thats the best option. Otherwise if you're pressed for time like me, just pop it in the oven for 25, uncovered, and you get that nice semi-burnt texture ...
Recipe
1 griller chicken (enough for 4 servings) or normal chicken - cut into desired pieces. Some people prefer just wings or drumsticks... we use whole chicken because every member of our family likes diffent parts of the chicken.. :-)
5 bombay onions
5 garlic
1 lemongrass
1 cm turmeric rhizome
2 cm ginger
10 stalks of dried chilli (soaked)
1 stalk fresh chilli
4 candlenuts
More chillis can be used but i made ours mild so that the kids can eat them.
Blend the above ingredients and sautee until fragrant.
1/2 cup tamarind juice
1/2 cup coconut cream (I use Santan Kara)
1/2 cup water
2 tsp salt
2 tablespoon sugar
Add all the above ingredients to the sauteed ingredients and simmer the chicken until half cooked.
Heat the oven to 180 degrees. I lined the baking tray with alluminum foil for easy clean up. Place the chicken on the foil and baste the chicken with the gravy. Bake for 15 minutes and baste again with the remaining gravy. Remove the chicken after 10 minutes. Transfer to a serving plate and pour the excess gravy over it.
Serve it with steamed rice, samabal belachan and ulam...
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