Southern Muslim chicken

Serves 4 spatchcock or small chicken 1, about 500 g

For the paste:

• 2 cups coconut cream
• 2 tbsp palm sugar
• 2 tbsp fish sauce
• 1 tbsp tamarind water

For the marinade:

• 7 dried long red chillis
• 5 tbsp red shallot
• 1 tbsp coriander root
• 5 tbsp garlic
• 5 tbsp ginger
• 5 tbsp coconut
• 0 large pinch salt
• 2 tbsp roasted peanuts

• 1 tbsp garlic
• 1 tbsp red shallot
• 1 tbsp ginger
• 1 tsp coriander root
• 0 large pinch ground white pepper
• 4 tbsp coconut cream

Step 1
salt a large pinch.

Step 2
For the paste, lay out the chopped chilli, shallot, coriander root, garlic, ginger and coconut in a warm place to dry for a day.

Step 3
For the marinade, pound the garlic, shallot, salt, ginger, coriander root and pepper into a paste, then add coconut cream.

Step 4
Cut down the breast bone of the chicken and flatten, removing excess bones.

Step 5
Wash and dry then marinate overnight.

Step 6
Next day, pound all the paste ingredients together until smooth.

Step 7
Heat the two cups of coconut cream and, when well separated, add paste and fry till fragrant, stirring constantly over a low heat.

Step 8
Season with sugar, fish sauce and tamarind water: it should taste rich, smoky, salty and sweet.

Step 9
Grill the chicken until it colours and the marinade smells cooked.

Step 10
Dip chicken into the coconut curry and return to the grill.

Step 11
Repeat, so that the chicken slowly cooks and its curry coating caramelises, forming a crust.