Step 1
Preheat the oven to 200C fan-forced (220C conventional). Combine the chicken, tamarind, kecap manis and sambal olek in a baking tray lined with non-stick baking paper. Season with salt and pepper and toss to combine.
Step 2
Place the tray in the oven and roast for 25 minutes. Drizzle with coconut milk and cook for a further 5 minutes, or until the glaze is sticky and caramelised.
Step 3
Meanwhile, combine the rice and 1½ cups of water in a medium saucepan over medium heat. Bring to a simmer, then cover and reduce the heat to low. Cook for 13 minutes, then remove from the heat and set aside, still covered.
Step 4
In a small bowl, combine the butter, spring onion, and finely grated lime zest. Season to taste and stir until well incorporated.
Step 5
Preheat a chargrill pan over high heat. Add the roti in batches and cook for 1 minute on each side or until charred.
Step 6
Fluff the rice with a fork and fold through the spring onion butter, lime juice, and fish sauce until evenly coated. Serve the chicken alongside the rice, charred roti and fresh cucumber.
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
