Malaysian Kelantan Grilled Chicken with Coconut Rice

Ingredients

• 4 chicken marylands
• 1 tsp chilli powder
• 2 tsp palm sugar or brown sugar
• 2 tsp salt
• 1 tsp ground white pepper
• 2 cups long grain rice
• 1 cup TCC Premium Coconut Milk
• 1 cup water
• 1 pandan leaf (tied into a knot)
• Pinch of salt
• 1 lime (to serve)
• 1 Lebanese cucumber (sliced, to serve)
• ¼ cup desiccated coconut (toasted, to serve)
• 3 red chilies
• 3 candlenuts
• 3 cloves garlic (peeled, roughly chopped)
• 1 brown onion (roughly chopped)
• 2cm piece of ginger (peeled, thinly sliced)
• 2cm galangal (thinly sliced)
• 3 stalks lemongrass (white part only, bruised, chopped)
• ¼ cup coriander (roughly chopped)
• 2 kaffir lime leaves
• 1 tbsp tamarind puree
• 3 tbsp palm sugar or brown sugar
• ¼ cup rice bran oil or vegetable oil
• 400ml TCC Premium Coconut Cream