Grilled chicken by Padang

Grilled chicken by Padang

Material:
• 1 tail is cut four pieces of Native Chicken
• 1 Cinnamon stick
• 3 cloves
• 5 lime leaves
• 1 / 2 turmeric leaf
• 2 sticks Citronella
• 3 tbsp Oil
• 500 ml thick coconut cream medium
• 100 ml thick coconut cream

Spices that are:
• 4 pieces of red pepper
• 3 cloves garlic
• 4 pieces of purple onion
• 1 / 2 tbsp Coriander
• 1 / 2 tsp Anise
• 1 / 2 tsp Caraway
• half tsp Pepper
• 2 cm Ginger
• 2 cm Lengkuas
• 3 cm turmeric
• 3 seed Pecan

Method:
• Stir-fry the spice paste with the oil, along with cinnamon, cloves, lime leaves, turmeric leaves and leaves of lemongrass until fragrant and cooked.
• Put the chicken, stir-fry the ingredients until half cooked chicken.
• Add thin coconut cream, reduce heat, and cook until the sauce is low.
• Add the thick coconut cream and cook again until the sauce begins to dry, lift the freeze.
• After cool coat the entire surface of chicken with remaining sauce with dried and so roasted to slightly yellowish.
• Serve.