This food is also famous as ayam bakar padang and it is the most requested food item in making the famous rames padang or nasi kapau. My mother’s family come from West Sumatra and we like to serve this during festivities such as eid celebrations and weddings. Usually we make this with barbecue grill and coconut charcoals and then we fan them until they are blackened. Afterwards we pour the remaining coconut milk curry on top.
One whole chicken
500 ml coconut milk
100gr red chilli (depends on taste)
2 big sized shallots
1 tsp tamarind paste
1 tsp coriander powder
1 cm turmeric
1 cm ginger
Leaves for taste, remove before serving
1 stalk lemongrass
1 turmeric leaf
2-3 salam leaves or bay leaves
2-3 lime leaves
Blend all ingredients until smoot and. then add coconut milk.
Add all the leaves. Cook until boils in low heat.
Add chicken and continue stirring. Cook until the water evaporated and becomes thick. Keep cooking until you can see red oils come from the curry “bumbu”.
Turn the fire off. Prepare the grill.
Turn the chicken back and front while applying the bumbu to the chicken.
Grill until you find the desired burned look.
Place the chicken into a plate and top with the remaining bumbu.