Ayam Panggang Gahru

Ingredients:

1 (1.5kg) chicken, clean chicken, use whole or cut into 4 pieces
450g grated coconut, add 2 cups water and extract 2 cups milk
4 tbsp grated coconut (taken from the 450g), roast over low heat till golden brown, then pound or grind into a smooth paste
1 fragrant lime leaf
2 tbsp coriander powder
1 tsp cumin powder
1 stalk lemon grass, bruise
juice of 2 small limes
6 tbsp cooking oil

Grind to a fine paste:
6 fresh chillies, seed for mild flavour
12 dried chillies, seed for mild flavour and soak to soften
4 candlenuts
5 shallots
1 small pc ginger, size of almond


Method:

• Rub roasted, ground coconut into the chicken evenly, then rub coriander and cumin powder, ground ingredients and salt. Add lime leaf and lemon grass.
• Heat oil in a deep pot, put in the whole chicken with all the spices and fry till fragrant. Add coconut milk and simmer. When gravy is fairly thick, remove chicken from heat, put in a tray and grill for 15-20 minutes. Remove from grill and sprinkle chicken with lime juice.