Ayam Panggang Berlada

Cut the whole chicken into 8 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings), removing excess skin if desired.

Combine minced onion, garlic, ginger, crushed lemongrass, and minced dry chiles in a bowl to form a spice paste.

Rub the spice paste thoroughly over all chicken pieces, ensuring even coating on all sides. Let rest for 15 minutes to allow flavors to penetrate.

Heat the seasoning in a large pan over medium-high heat, then add the marinated chicken pieces and sear for 3-4 minutes per side until lightly browned.

Pour the coconut milk over the seared chicken, stirring gently to combine with any pan drippings and spice residue.

Reduce heat to medium, cover partially, and simmer the chicken in coconut milk for 35-40 minutes, stirring occasionally, until the chicken is fully cooked through and the sauce has thickened slightly.

Transfer the cooked chicken and sauce to a serving platter and serve hot with steamed white rice or crusty bread to accompany the rich, spiced coconut sauce.