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Malaysian Kelantan Grilled Chicken

Malaysian Kelantan Grilled Chicken

Paying homage to his time spent as a child in Malaysia, Adrian shows you how to prepare a succulent dish.

Serves 4

Ingredients

Grilled Chicken

  • 3 - 4 chicken marylands (about 1.5 kg) jointed
  • 1-2 tsp. chilli powder
  • 2 tsp. ground turmeric
  • 1 tbsp. caster sugar
  • 1 tsp. white pepper, ground
  • 1 tbsp. salt
  • Olive oil

Sauce

  • 4 fresh long red chillies, seeded
  • 4 candlenuts/ almonds
  • 4 cloves of garlic, thinly sliced
  • 3 cm piece of ginger, thinly sliced
  • 3 cm piece of galangal, peeled, thinly sliced
  • 1 onion, roughly chopped
  • ¼ cup vegetable oil
  • 4 stalks of lemongrass, bruised, roughly chopped
  • 1 tbsp. tamarind water
  • 2 kaffir lime leaves
  • 400 ml coconut cream
  • 2 tbsp brown or palm sugar
  • 1 handful of coriander, roughly chopped

Coconut Rice

  • 1 cup plain long grain rice, rinsed twice, drained

  • 200ml coconut milk

  • 200ml chicken stock or water

  • 2cm piece of ginger, peeled, bruised

  • 2 pandan leaf, washed, split, tied into a knot

  • 1 kaffir lime leaf
  • ¾ tsp salt

Salad

  • 30g freshly grated coconut, or desiccated coconut, dry roasted
  • 1 Kaffir lime leaf, thinly sliced
  • ½ cup Vietnamese mint, ripped
  • 2 cups water cress (water celery or water parsley)
  • 1 cup coriander, roughly chopped
  • 1 cup snow pea tendrils or bean shoots
  • 1 long red chilli, finely diced
  • 1 slice of dried tamarind, rehydrated in water, thinly sliced
  • Juice of 2 limes
  • ½ teaspoon caster sugar
  • Olive oil
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Method

  1. Prick the chicken pieces all over with a fork, place in a glass or ceramic bowl and rub with combined oil, chilli powder, ground turmeric, sugar, salt and white and black pepper then cover and refrigerate for 3 hours over night.
  2. For sauce, process chillies, candlenuts, kaffiir lime leaves, lemongrass, coriander, tamerind water, sugar, coconut cream, garlic, ginger, galangal and onion in a food processor until well combined.
  3. Transfer the mixture into a saucepan and cook on a medium heat for 15 – 20 minutes stirring occasionally. If sauce becomes too thick, add a little water. Season to taste with sea salt and then cool the sauce to room temperature.
  4. Grill chicken over BBQ preferably charcoal or roast at 180 – 200C for 25 – 30 minutes (cooking time over charcoal will depend on the heat).
  5. While the chicken is cooking, add all the ingredients for the coconut rice to a saucepan and bring to a boil. Cover with a well-fitting lid and turn to a low heat until liquid is absorbed – about 15 minutes. Take off the heat and leave for a further 5 minutes without lifting the lid.
  6. For the salad, place watercress, Vietnamese mint, coriander, kaffir lime leaf, chilli, bean shoots and tamarind in a bowl. Sprinkle with coconut and sugar. Pour over lime juice and olive oil. Toss gently to combine.
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