Jepara Grilled Opor

Rub the chicken with salt, coriander, and a splash of tamarind water, then grill or broil until the skin is browned and lightly smoky.

Blend shallots, garlic, candlenuts, galangal, and coriander into a smooth spice paste.

Fry the paste with lemongrass and bay leaves until fragrant and the oil begins to separate.

Stir in coconut milk, bring it to a gentle simmer, and add the grilled chicken pieces.

Simmer until the chicken is tender and the gravy is silky, spooning sauce over the meat before serving with steamed rice.