Directions

To Prep

1. Rinse chicken under cold running water. Pat dry with paper towel. Using a sharp knife, cut five 1cm-deep slashes across the top of each maryland.
2. Combine chilli powder, turmeric, palm sugar, salt, pepper and oil in a small bowl. Mix until a smooth paste forms. Rub mixture over chicken. Cover. Refrigerate for 2 to 3 hrs, if time permits.

To Make the Sauce

1. Process chillies, candlenuts, garlic, ginger, lime leaves, sugar, galangal, lemongrass, tamarind puree, coriander and onion in a food processor until combined.
2. Heat oil in a frying pan. Cook the mixture on medium heat for 3 mins, stirring occasionally. Add the coconut cream and cook, stirring for 15-20 mins. Season and adjust the flavour to your liking. You can add more chillies for extra spice. Set aside.

To Cook

1. Grill chicken over BBQ or chargrill on medium heat for 25-30 mins or until cooked through.
2. Meanwhile, rinse the rice 3 times. Drain. Add the coconut milk, water, salt and pandan leaf. Bring to the boil. Cover and turn to a low heat until liquid is absorbed. Turn off the heat.
3. Serve chicken and top with sauce, rice, cucumber, lime and tomatoes. Sprinkle some toasted coconut on the rice. Decorate with edible flowers.