For the coconut grilled chicken, cut open the roast chicken and spread it out flat. Finely puree chilies, onion, garlic, ginger, sambal olek and lemon zest as well as 5 tablespoons of coconut milk in a blender. Add coriander, turmeric, pepper and salt and blend again.
Coat the chicken inside and out with some of this spice paste, leave for min. 1 half hour.
Place the remaining spice paste in a wok or large saucepan along with the remaining coconut milk and lime leaves and bring to a gentle simmer, stirring throughout.
Place the chicken in this sauce, continue to simmer, ladling the sauce over the chicken from time to time. After 10 minutes, turn it over and continue to cook on the stove until it is done.
Now remove the chicken from the pot and grill on a charcoal grill or alternatively under a preheated broiler in the oven until lightly browned.
In the meantime, continue to reduce the sauce until it is creamy and thickened.
Now coat the grilled coconut chicken with some of the sauce and serve the rest of the coconut sauce with it.
Preparation Tip:
Serve with the coconut grilled chicken basmati rice or jasmine rice!
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