Ayam bakar de Padang, pollo asado aromático

Ayam Bakar Padangroasted fragrant chicken from PadangBahan-Bahan:ingredients:1 chicken2 tbsp lime juice1 tsp salt2 serai / sereh / cintroen grass, white part1 asam kandis2 jeruk purut leaves2 salam leaves300 ml thin coconut milk (cair, of 1/2 coconut)200 ml thick coconut milk (kental, of 1/2 coconut)4 tbsp oilHaluskan:bumbu:9 shallots5 cloves of garlic5 kemiri nuts, roasted5 red cabai keriting (curly cayenne pepper)2 cm jahe2 cm kunyit, roasted1 tsp pepper1 tsp saltCara membuat:preparation:Cut the chicken into 8 pieces and rub it in with the lime juice and salt and leave it for at least 15 minutes. Pound or grind the ingredients for the bumbu into a paste.Heat the oil in a pan and fry the bumbu for 5 minutes. Then add the chicken, the serai, the asam kandis, the jeruk purut, the salam and the thin coconut milk and cook the chicken half-done while stirring. Then add the thick coconut milk while stirring and cook until the sauce has thickened.Roast or fry the chicken over a charcoal fire until brown, done and fragrant.