Malaysian Spiced BBQ Chicken With Coconut Rice

Ingredients

• 6 x large chicken thighs with the skin left on
• 3-6 banana leaves (depending on desired servings)
• Mixed herbs for garnishing
• 1 small red chilli, sliced
• 3 limes
• 1 large knob of ginger, grated
• 2 long red chillies, sliced
• 2 tbsp AYAM™ Rendang Curry Paste
• 4 tbsp AYAM™ Curry Powder
• ½ cup coriander, chopped
• ½ cup spring onion, chopped
• Salt
• Pepper
• Extra virgin olive oil
• 2 cups jasmine rice
• 1¾ cups AYAM™ Coconut Milk
• 1¾ cups water
• In a large bowl mix together the marinade ingredients until well combined.
• Pour the marinade mix over chicken until evenly spread.
• Cook the chicken on the BBQ, turning frequently to ensure it’s cooked through evenly.
• Once the chicken has cooked and rested, serve on a fresh banana leaf with a serve of coconut steamed rice.
• Garnish with fresh herbs, chilli and lime.
• Bring coconut milk and water to boil.
• Stir in the rice with salt and simmer covered for 15-20 minutes on low heat until liquid has been absorbed.
• Stand aside for 5 minutes, covered to cool.