Ayam goreng Jawa

Ayam goreng Jawa

Javanese-style fried chicken

By
From
The Complete Asian Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
1.5kg whole chicken
1 onion, chopped
2 garlic cloves, crushed
1 teaspoon fresh ginger, finely chopped
3 fresh red chillies, seeded and chopped
or 1 teaspoon Sambal ulek
2 candlenuts or brazil nuts
185ml coconut milk
2 teaspoons ground coriander
1 teaspoon laos powder, (optional)
1/2 teaspoon ground turmeric
1 1/2 teaspoons salt
1 stem lemongrass
or 3 strips lemon zest
6 dried daun salam leaves
oil, for deep-frying
1 tablespoon desiccated coconut
or 1 tablespoon fresh coconut, grated

Method

  1. Joint the chicken. If large, cut the breast into quarters and wings into halves.
  2. Put the onion, garlic, ginger, chilli, candlenuts, desiccated coconut and half of the coconut milk into a food processor and process until smooth.
  3. Put the coconut mixture into a saucepan with the chicken pieces, remaining coconut milk, coriander, laos powder, if using, turmeric, salt, lemongrass and daun salam leaves. Bring to the boil, stirring, then reduce the heat to low and simmer until the chicken is tender and the sauce is thick and almost dry.
  4. Meanwhile, heat the oil in a wok or large heavy-based saucepan over medium heat. When the oil is hot, deep-fry the chicken, turning to brown evenly on all sides.
  5. Serve the chicken pieces with white rice or nasi goreng and a sayur, or a curry with plenty of sauce.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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