Malaysian Chicken

This is really a recipe for Ayam Bakar Bekakak Chicken from Good Chef Bad Chef, but I use it as my go to Malaysian paste for chicken.

Two things you need to do really well for this to be a great dish:

1. Blitz the paste, then blitz again.  You will think its done, but you want it to be really fine.
2. Fry the paste well, until the oil splits from it, you want to really cook the garlic etc. in the paste.

About the ingredients:

1. I substitute parsley for coriander, you need the freshness but we don't all love coriander.
2. If you cannot get fresh lemongrass, then the squeeze out tube stuff will do!
3. If you cannot get fresh turmeric use the powered kind.
4. Use an onion if you cannot get shallots
5. You could substitute coconut milk for water, but keep an eye on it to make sure it does not burn.
6. If you don't have coconut sugar use palm or raw sugar.
7. Although there are 4 chillies in this it is not hot, (depending upon the type of chili) but dial them back if you like.

I make this dish with chicken thighs, but you can use any cut of chicken.  Do not use diced however, you need something chunky.

If you want to do a whole chicken on the BBQ - that is the more traditional recipe.  Simply butterfly the chicken, cook the paste, cover chicken with the paste and then onto the BBQ.  Do not use any water.

Ingredients

Chop a little, then put all ingredients into the food processor and process until a fine paste.

4 cloves garlic
1 knob of ginger
1 knob of turmeric
10 shallots (or 3 onions)
4 long red chilies
2 tbsp coriander seeds
1 bunch fresh coriander
1 bunch spring onions
1 stalk lemongrass chopped.
1/4 cup coconut sugar
scant teaspoon salt
1 tbsp oil.

6-8 chicken thighs, cut into 2 pieces each.

Method

Fry the paste over a medium heat until the oil splits.
Then add the chicken thighs, cook both sides for 1-2 minutes.
Add 1-1/2 cups water and cover with a lid.
Cook for 10 minutes, then turn chicken over and cook another 10 minutes.
Uncover and cook for about 5 minutes to reduce sauce a little.
Serve with rice, a cheek of lime and fresh spring onions.