Spicy chicken in coconut milk

Spicy chicken in coconut milk

Ayam bumbu rujak (Java)

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From
South East Asian Food

The thick and aromatic quality of this dish together with its dark good looks cause it to appear frequently at Javanese slametan.

Ingredients

Quantity Ingredient
1 medium-sized chicken
2 tablespoons vegetable oil
1 cup thin coconut milk
1 stalk lemongrass, bruised
2 salam leaves or kaffir lime leaves
salt, to taste
1 cup thick coconut milk
1 teaspoon palm sugar or brown sugar, to taste
a dash dark soya sauce, to taste (optional)

Paste spices

Quantity Ingredient
1 teaspoon coriander seed
6 chillies, chopped
or 3 teaspoons sambal ulek
1 slice galangal, chopped
2.5cm piece turmeric, chopped
3 candlenuts, roasted and smashed
or 3 raw almonds or macadamia nuts
1.5 x 1.5cm slice shrimp paste, (optional)
2 garlic cloves, smashed or sliced
6 shallots, sliced

Method

  1. Cut the chicken into curry pieces or into quarters. Grind the coriander seed to a powder. In a mortar or a foodprocessor attachment mash the chillies to a rough paste, adding the other paste spices one by one in the order that they appear, pounding everything as you go, adding the ground coriander last.
  2. Heat the oil in a wok and fry the spices until they are cooked. Add the chicken pieces and mix, stir-frying until they change colour. Add the thin coconut milk, the lemongrass, the salam leaves and the salt, and allow to simmer until the chicken is half cooked. Stir in the thick coconut milk adding sugar and dark soya sauce to taste. Bring to the boil, turn down the heat and cook uncovered, stirring occasionally, until the chicken is tender and the gravy thick and oily.
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