Sri Menanti Grilled Chicken
Sri Menanti Grilled Chicken
Try this quick and easy grilled chicken recipe by Chef Wan from Best Wan!.
  • Difficulty Level Adventurous
  • Technique Grilling
  • Preparation Time 45 minutes
  • Cooking Time 60 minutes
  • Yield 2 servings
As seen on Best Wan!
Ingredients
  • 4 tablespoons / 2 fl oz Palm or Vegetable Oil
  • 5 kilograms / 3lb 4½ oz Chicken, cleaned and halved lengthwise
  • 2 litres / 64 fl oz / 8 cups Coconut Cream (Santan Pekat)
  • 3 Screw Pine Leaves (Daun Pandan), shredded and tied in a knot
  • 2 Lemongrass (Serai), bruised
  • 2 tablespoons / 1 fl oz Honey
  • 500 grams / 1 pound Pineapple, peeled, cored and cut into cubes
  • 6 tablespoons / 3 fl oz roasted, pounded desiccated Coconut (Kerisik)
  • 1 Calamansi Lime (Limau Kalamansi, Limau Kasturi), squeezed for juice
  • Salt to taste
  • Sugar to taste
  • Spice Paste Ingredients: - to be finely grounded:
  • 8 Red chillies, deseeded if desired and sliced
  • 6 Bird's eye chilli (Cili Padi), deseeded if desired and sliced
  • 6 Candlenuts (Buah Keras, Kemiri) or Macadamia Nuts
  • 10 Shallots (Red Onion), peeled
  • 7 Kaffir Lime Leaves (Makrut, Daun Limau Purut), center stem removed
  • 1 cm Galangal (Lengkuas, Blue Ginger), thinly sliced
  • 1 Lemongrass (Serai), sliced thinly
  • 3 Garlic cloves, peeled
  • 1 cm / ½ inch Shallots (Red Onion), knobbed & peeled
  • 1 cm / ½ inch Turmeric (Kunyit), knobbed & peeled
  • Water to blend
Method
  1. Heat oil in a large pot and fry bruised lemongrass and screw pine leaves (daun pandan) over medium-low heat until fragrant
  2. Add in the spice paste, mix well, and cook for another 10-15 minutes, or till water evaporate
  3. Add in chicken halves, increase heat to medium, and stir until well coated. Cook chicken, stirring and turning occasionally for about 10 minutes
  4. Add in pineapple cubes, coconut cream and salt Bring to a simmer, and then reduce heat to low and cook slowly for 20 minutes or until gravy thickens, stir frequently
  5. Add in lime juice, honey, and roasted, pounded desiccated coconut (kerisik)
  6. Simmer (stir occasionally) for a further 10 minutes, and then season dish with salt and sugar. Turn off heat
  7. Remove chicken from gravy and grill (broil) over hot charcoal for 10 minutes
  8. Basting with gravy, chicken would be turned from time to time. Alternatively, use oven-grill for similar effect
  9. Put grilled chicken on serving plate and spoon gravy over it or onto the side
  10. Garnish and serve as desired

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