Ayam Percik - Spicy Barbecued Chicken

This beautifully seasoned chicken, barbecued over a charcoal fire, is very popular and is sold at roadside food stalls all over the northeastern state of Kelantan.

Ingredients
· 5 Whole Chicken Legs
· 4 Tablespoons Cooking Oil
· 2 Teaspoons Tamarind Pulp
· 4 Lemon Grass,(bruised)
· 1 Cup Water
· 1 Cup Thick Coconut Milk
· 1 1/2 Tablespoons Sugar
· Salt to Taste

Marinade
· 1/2 Teaspoon Salt
· 1 Tablespoon Sugar
· 1 Teaspoon Chili Powder
· 1 Teaspoon Turmeric Powder

Spice Paste
· 4 Candlenuts
· 6 Cloves Garlic
· 9 Dried Chillies, soaked in Hot Water
· 3 Red Chillies
· 2 cm (3/4 inch) Ginger
· 5 Shallots

Method
1) Mix the marinade, combine with the chicken and set aside for 1 hour. 2) Chop the spice paste ingredients and blend finely. 3) Heat Oil in a frying-pan and fry the spice paste, tamarind and lemon grass for 5 minutes. 4) Add water and cook for another 3 minutes. 5) Put in Coconut Milk, sugar and salt and simmer over a medium fire for 5 minutes.
6) Barbecue the chicken over a low charcoal fire or under a grill, basting frequently with the gravy, until the chicken is cooked.