Chicken pyanggang (or pianggang) is a Tausug dish of chicken braised in an aromatic coconut gravy then finished on the grill. Its dark color, which sets it apart from homestyle yellow curry, comes from a sweet-smoky burnt coconut paste called pamapa itum.
Some cooks stop at the braise and skip the grill at the end—this is okay. The gravy has enough flavor to go around: sweet coconut, earthy turmeric, bright lemongrass, soft smokiness all over. Finishing your chicken on the grill intensifies that charred flavor.
Marinate chicken: Combine chicken drumsticks and pamapa itum in a mixing bowl. Stir to evenly coat the chicken pieces. Cover and let sit in the fridge for 1 hour.
Braise chicken: Heat oil in a wide skillet or pot over medium heat. Add onion and garlic, then cook until onion is soft and translucent, about 3 minutes. Stir in coconut cream, coconut milk, lemongrass (if using), and chilies. Add chicken pieces to the pot. Once liquid is boiling, reduce heat slightly. Cover pot and simmer until chicken is cooked through and gravy has thickened, about 20 minutes. You can stop here, or move on to grilling the chicken.
Prepare for grilling: Heat a grill pan over high heat and brush the pan with oil. Place chicken pieces on the grill and cook for 1 minute. Flip to cook the other side, another 1 minute. Transfer chicken pieces to a serving plate. Spoon or brush gravy from the pan over the chicken pieces. Serve hot with steamed rice.
