Spicy Grilled Chicken

Cut the chicken open and lay it out flat. Grind garlic, onion, chilies, ginger and lemon zest with 2 or 3 tablespoons of the coconut milk in an electric blender. Add pepper, turmeric, coriander, salt and maybe a little more coconut milk and whisk again for a few seconds. Coat the chicken inside and out with some of this spice paste, leave for at least half an hour. Put the rest of the spice paste together with the leaves and the coconut milk (wash out the mixing cup with a little coconut milk) in a wok or large saucepan, bring to a simmer while stirring gently throughout. Place the chicken in this sauce and continue to simmer, stirring and ladling the sauce over the chicken from time to time.

After 10 min, turn the chicken to the other side and continue until cooked through. Then remove from the cooking pot, grill over coals or under a heated broiler at a fair distance from the heat source until lightly browned. In the meantime, continue simmering it sauce, stirring sometimes until thickened.

Spread a small amount of this sauce evenly over the chicken arranged on a platter, and bring the rest to the table separately.

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