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1
Split chicken and spread out flat.
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2
Put onion, garlic, chilies, ginger and lemon rind into container of electric blender with 2 or 3 tablespoons of the coconut milk and blend to a smooth paste. Add turmeric, pepper, coriander and salt and a spoonful more milk if necessary and blend again for a few seconds.
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3
Spread some of this spice paste over the chicken inside and out and let it marinate for 1/2 hour or longer. Put the remaining spice mixture in a wok or large pan with the leaves and the coconut milk (wash out blender container with some of the coconut milk) and bring slowly to simmering point, stirring constantly.
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4
Lower the chicken into this gravy and continue simmering, stirring and ladling the gravy over the chicken occasionally. Turn chicken after 10 minutes and continue cooking until chicken is done.
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5
Lift chicken from pan and grill over coals or under a preheated griller, a good distance away from the heat source, until chicken is touched with brown.
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6
In the meantime continue simmering gravy, stirring occasionally, until it is thick.
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7
When chicken has been grilled on both sides, transfer to a serving plate and spoon a little of the gravy over. Serve the rest of the gravy separately.
