Gulai welie

- Cut the chicken in serving sizes and grill over charcoal until brownish.

- Grind shallots, garlic and roasted coconut into a paste. Add coconut milk and lemon grass. Stir to prevent coconut milk from curdling.

- Add grilled chicken, tamarind juice and season with salt. Continue cooking until chicken is done and sauce thickens.

- Garnish chicken with crisply fried shallot slices to serve.