Exotic Indonesian Grilled Chicken

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk provides a lighter alternative while maintaining moisture.

kecap manis

🥗Healthier: soy sauce + brown sugar

💰Cheaper: soy sauce

Soy sauce with brown sugar mimics the sweet and savory profile.

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: bone-in chicken thighs

Thighs are more affordable and flavorful than breast.

galangal

🥗Healthier: ginger

💰Cheaper: ginger

Ginger offers a similar flavor profile at a lower cost.

Start by making gashes in the chicken with a sharp knife for the marinade to penetrate better.

Rub turmeric powder and salt into the chicken pieces and set aside to marinate for 30 minutes.

Peel and chop the fresh ingredients for the marinade: shallots, garlic, ginger, fresh turmeric, lemongrass, green chili, kefir lime leaves, and fresh thai basil.

Add the chopped ingredients and candle nut to a small blender and grind to a smooth paste without adding water.

Once the chicken has marinated for 30 minutes, rub the freshly ground paste into the chicken pieces and set aside to marinate for a further 20 minutes.

Add oil to a non-stick frying pan and heat.

Lay the chicken pieces in batches into the pan and fry while covering to steam the chicken, cooking on medium heat until the chicken develops color and the paste is cooked, about 30% cooked.

Add 200 ml of cara coconut cream to a measuring cup and mix with boiled water to make 1.5 cups.

Return the first batch of chicken to the frying pan and add the coconut cream mixture, covering and allowing to simmer until the chicken is cooked through, about 15 to 30 minutes on low to medium flame.

Add freshly cracked pepper powder, lime juice, and extra salt to season the chicken once it is coated with the coconut cream sauce.

Grill the chicken pieces on an indoor grill pan or barbecue for 2-3 minutes on each side to develop char marks.

Cooking Techniques

Equipment Needed

Spice Level: