Cut the spatchcock into quarters and dry well on paper towels. Heat the peanut oil in a wok or heavy frying pan and fry a few pieces of chicken at a time until nicely browned. Remove from the pan as they are done, and drain on absorbent paper.
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Serves 6
- 2 small spatchcock
- peanut oil for frying
- 2 brown onions, roughly chopped
- 6 cloves garlic
- 1 tablespoon chopped ginger
- 4-6 hot red chillies, sliced
- 6 candle (kemiri) nuts or macadamias, finely chopped
- 2 tablespoons sweet soy sauce (ketjap manis)
- 2 teaspoons palm sugar or brown sugar
- 2 tablespoons lime juice
- 1 teaspoon salt
- 300 ml (10 fl oz) coconut milk
Cut the spatchcock into quarters and dry well on paper towels. Heat the peanut oil in a wok or heavy frying pan and fry a few pieces of chicken at a time until nicely browned. Remove from the pan as they are done, and drain on absorbent paper. In a blender pure the onions, garlic, ginger, chillies, nuts and soy sauce. If necessary add a little oil to facilitate blending. Pour off the oil from the wok or frying pan, leaving only 1-2 tablespoons.
Fry the blended mixture, stirring constantly, until it is fragrant. Add sugar, lime juice, salt and coconut milk, stirring until the mixture comes to the boil. Return the chicken pieces and simmer uncovered until the chicken is tender and gravy reduced. Serve with Coconut Rice or Spicy Yellow Rice and other accompaniments.