- 4 shallots, halved
- 1 red bell pepper, chopped
- 3 fresh red chile peppers, or more to taste
- 1 stalk lemongrass, white part sliced
- 5 macadamia nuts
- 2 cloves garlic
- 1 teaspoon chopped fresh ginger
- 1 teaspoon white sugar, or to taste
- 1/2 teaspoon ground turmeric
- salt to taste
- 1/4 cup vegetable oil
- 4 chicken legs
- 1/2 cup light coconut milk
- Place shallots, red bell pepper, chile peppers, lemongrass, macadamia nuts, garlic, ginger, sugar, turmeric, and salt in a food processor. Pulse into a smooth spice paste.
- Heat oil in a large skillet over medium heat. Add spice paste; cook and stir until fragrant, 2 to 3 minutes. Add chicken legs and coconut milk to the skillet; stir well to make sure chicken is coated with sauce. Reduce heat to medium-low. Simmer, covered, until chicken is cooked through, about 40 minutes.
- Remove chicken from skillet and let cool, about 15 minutes. Reserve sauce for serving.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Grill chicken until skin is dark and caramelized, about 5 minutes per side. Serve with reserved sauce.