Simple Indonesian-style grilled chicken – the marinade consists largely of coconut milk and turmeric. The chicken is first cooked in sauce of bumbu rujak, or rujak seasoning, before it is grilled.
- ½ spring chicken, portioned
- 5 cloves garlic, peeled
- 2 inches ginger, peeled
- ½ tsp turmeric powder
- ½ tsp white pepper powder
- 1 stalk lemongrass
- 1 bay leaf
- 200 ml coconut milk
- 300 ml water
- 4 tbsp vegetable oil
- Salt to taste
- Blend the garlic and ginger into a fine paste.
- In a wok or a pan, heat the vegetable oil over medium heat. Add the ginger-garlic paste and fry till fragrant, about 2 minutes.
- Add the lemongrass, bay leaf, turmeric powder, white pepper powder and salt. Mix well.
- Add the chicken. Mix well.
- Add the coconut milk and water.
- Simmer until the chicken is fully cooked and the gravy has reduced to a thick paste that coats the chicken, about 40 minutes.
- Turn off the stove. Set the chicken aside. You can keep it in the fridge for a few hours, or overnight, if you don’t want to eat it immediately.
- Coat a grill pan with oil and heat on the stove over high heat. Place the chicken on the grill pan, and grill until charred. Brush the chicken occasionally with oil to prevent sticking, about 10 minutes.
- To make sure the chicken absorbs the flavours well, let the chicken rest after stewing it in the spice paste. Ideally, you’d let it sit for 3-4 hours, or even overnight, before grilling it. This is also a great idea for a party or a barbeque – you can cook the chicken the day before, and grill it when your guests are coming.
Keywords: non-spicy, lemongrass, white pepper