Grilled Chicken with Garlic, Chili Peppers and Coconut Milk

Ayam Panggang Bu[mbu] Ambarrukmo [Sheraton] (Grilled Chicken w[ith Garlic], Chili Peppers, and C[oconut Milk])

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Instructions

In a blender or in a food processor fitted with the steel blade grind fine the chili peppers, the shallots, and the garlic. In a large skillet cook the mixture in the oil over moderately low heat, stirring, until it is softened. Add the chicken, patted dry, skin side down and sauté the mixture over moderately high heat until the chicken is lightly golden. Add 1 cup of the coconut milk, bring the liquid to a simmer, and simmer the mixture for 15 minutes. Add the remaining 1 cup coconut milk and salt to taste and simmer the mixture for 10 minutes. Transfer the chicken with tongs to a broiler pan and broil it skin side up under a preheated broiler about 6 inches from the heat, basting it with the coconut sauce, for 4 minutes, or until it is golden brown. Transfer the chicken to a heated platter and serve it with the remaining sauce. Serves 4.