Ingredients:

1 medium sized young chicken

salt to taste

3 chilies

6 shallots

6 cloves garlic

4 buah keras

1 marble sized piece belacan, toasted and ground

3/4 tbsp honey

2 eggplants

1/2 cup lime juice

1 stalk seral, bruised

2 daun limau perut

2 cups coconut cream

salt to taste

Directions:

1. Rub chicken with salt and grill for about 20 minutes until golden brown.

2. While chicken is grilling, grind together chilies, shallots, garlic, buah keras, and belacan.

3. Remove chicken from oven and rub with honey and continue grilling for 5 more minutes.

4. Remove chicken from oven and flatten with back of chopper.

5. Slit eggplant into 4, lengthwise, keeping it whole. Soak in salt water for 2 minutes. Drain. Fry till golden brown. Drain on absorbent paper towels.

6. Add lime juice to chilli mixture. Add with seral and daun limau perut to coconut cream. Simmer mixture for 10 minutes. Add salt.

7. Garnish chicken with fried eggplant. Pour coconut gravy over. Sprinkle with coriander leaves. Squeeze limes over chicken just before serving.