Malaysian Kelantan Chicken

INGREDIENTS

• 1 whole chicken (quartered) or 5 chicken legs
• 4 tbsp oil
• 1 slice asam gelugur or 2 tsp tamarind pulp
• 4 stalks lemongrass (thick bottom third only, outer layer removed, inner part bruised)
• 1 cup water
• 1 cup thick coconut milk or 1/2 cup coconut cream mixed with 1/2 cup water
• 1/2 tsp sugar
• 1 tsp salt

For Marinade

• 1 tsp turmeric powder
• 1 tsp chilli powder
• 1 tbsp sugar
• 1/2 tsp salt

For Spice Paste

• 4 candlenuts (chopped rough) or 4 cashew/macadamia nuts
• 2 cm ginger (sliced)
• 9 dried chillies (cut into lengths, soaked in warm water)
• 6 cloves garlic (halved)
• 3 fresh red chillies (sliced)
• 5 shallots (halved)

DIRECTIONS


1. In a bowl, mix all the ingredients for the mariande
2. Rub marinade well into the chicken pieces
3. Set aside for 1 hour
4. How to make the Spice Paste: Using a blender or mortar, blend all the ingredients for the spice paste
5. Add a bit of oil to keep the blades turning every so often
6. Remove and set aside
7. How to make Spicy Kelantan Chicken: Heat oil in a wok and stir-fry the spice paste till fragrant (5 mins)
8. Add in asam gelugur or tamarind pulp and lemongrass, stir-fry for 3 mins
9. Add water, stir and cook for 3 mins
10. Add in chicken, coconut milk, sugar and salt
11. Reduce the heat and simmer till chicken is cooked (20 to 30 mins)
12. Remove from heat and transfer chicken to a plate
13. Reserve the curry gravy mixture
14. Barbeque the chicken over low charcoal fire or under a grill, basting frequently with the curry gravy mixture till chicken is cooked (5 to 10 mins each side)
15. Serve hot, topped with remaining gravy