Get your pan on the stove and heat it up. Add in the curry paste and sautee.

Keep sauteeing the paste for a little bit, and then add in some coconut milk. Do not add the milk all at once, but gradually. Keep mixing the paste with your milk slowly and keep adding it till it becomes a sauce.

Then, add the kecap manis to the pan. Mix it well, and bring it to a simmer. You can now place your chicken legs in the sauce. Once done, cover your pan and let it cook for 15 minutes.

But remember to flip your chicken when it’s halfway through your timer. Once it’s done, you can simply remove it. Now, let the sauce cook till it thickens.

Mix kecap manis in a small bowl with one spoon of the sauce. This will be used as a glaze for the chicken. It’s time for you to grill that chicken, but ensure to glaze it with this mixture on both sides for maximum flavor. When it’s nice and charred, your chicken is done!

In a bowl, get your rice. Pour one spoonful of that sauce all over your rice. Add the chicken on top, glaze it and then top it off with some chopped spring onions.

Enjoy the traditional taste of Indonesian grilled chicken.