roasted chicken in coconut milk sauce
1 chicken (800 gr)
600 ml coconut milk (of 1/2 coconut)
4 tbsp oil
9 cloves of garlic
8 red cabai keriting (curly cayenne pepper)
5 kemiri nuts
1 tsp terasi / trasi bakar
4 cm kunyit
2 tsp salt
1 tsp palmsugar
Cut the chicken in half but do not cut through and press flat. Roast the chicken over a charcoal fire until golden brown and nearly done. Set aside.
Pound or grind the ingredients for the bumbu fine into a paste. Heat in a pan the oil and fry the bumbu for 6 minutes. Then add the chicken and the coconut milk and cook until tender and done.