grilled in spicy coconut milk braised chicken
1 chicken (medium size)
1 lime, juice
4 jeruk purut leaves
1 serai / sereh / lemongrass
2 tbsp asam water
400 ml coconut milk (of 1/2 coconut)
3 tbsp oil
5 cloves of garlic
10 red lomboks
3 kemiri nuts
1 tsp salt
Cut the chicken into four pieces and rub it in with the lime juice. Pound or grind the ingredients for the bumbu into a paste.
Heat the oil in a pan and fry the bumbu together with the jeruk purut and the serai for 5 minutes. Then add the chicken and mix well. Add the coconut milk and the asam water and cook until the moisture has nearly evaporated.
Remove the chicken from the pan and roast it over a charcoal fire until brown and baste it regularly with the remaining sauce. Serve