Spicy Chicken with Coconut recipe
information
Traditionally, the chicken pieces for this Indonesian dish would be part-cooked by frying, but roasting in the oven is just as successful.
ingredients
This recipe is unusual in that it does not contain any chillies or turmeric, but galangal, lemon grass, coriander and lime leaves add a deliriously spicy flavour. Ingredients
1.5 kg (3 - 3 1/2 lb) chicken or 4 chicken quarters
4 garlic cloves
1 onion, sliced
4 macadamia nuts or 8 almonds
15 ml (1 tbsp) coriander seeds, dry-fried, or 5 ml (1 tsp) ground coriander
45 ml (3 tbsp) oil
2.5 cm (1 in) fresh galangal, peeled and bruised
2 lemon grass stems, fleshy part bruised
3 lime leaves
2 bay leaves
5 ml (1 tsp) sugar
600 ml (1 pint) 2 1/2 cups coconut milk
salt
boiled rice and deep-fried onions, to serve
4 garlic cloves
1 onion, sliced
4 macadamia nuts or 8 almonds
15 ml (1 tbsp) coriander seeds, dry-fried, or 5 ml (1 tsp) ground coriander
45 ml (3 tbsp) oil
2.5 cm (1 in) fresh galangal, peeled and bruised
2 lemon grass stems, fleshy part bruised
3 lime leaves
2 bay leaves
5 ml (1 tsp) sugar
600 ml (1 pint) 2 1/2 cups coconut milk
salt
boiled rice and deep-fried onions, to serve
method
1. Preheat the oven to 190°C/375°F/ Gas 5. Cut the chicken into four or eight pieces. Season with salt. Put in an oiled roasting tin and cook in the oven for 25-30 minutes. Meanwhile prepare the sauce.
2. Grind the garlic, onion, nuts and coriander to a fine paste in a food processor or 'with a pestle and mortar. Heat the oil and fry the paste to bring out the flavour. Do not allow it to brown.
3. Add the part-cooked chicken pieces to a wok together with thegalanga], lemon grass, lime and bay leaves, sugar, coconut milk and salt to taste. Mix well to coat in the sauce.
4. Bring to the boil and then reduce the heat and simmer gently for 30—40 minutes, uncovered, until the chicken is tender and the coconut sauce is reduced and thickened. Stir the mixture occasionally during cooking.
5. Just before serving, remove the bruised galangal and lemon grass. Serve with boiled rice sprinkled with crisp deep-fried onions.
2. Grind the garlic, onion, nuts and coriander to a fine paste in a food processor or 'with a pestle and mortar. Heat the oil and fry the paste to bring out the flavour. Do not allow it to brown.
3. Add the part-cooked chicken pieces to a wok together with thegalanga], lemon grass, lime and bay leaves, sugar, coconut milk and salt to taste. Mix well to coat in the sauce.
4. Bring to the boil and then reduce the heat and simmer gently for 30—40 minutes, uncovered, until the chicken is tender and the coconut sauce is reduced and thickened. Stir the mixture occasionally during cooking.
5. Just before serving, remove the bruised galangal and lemon grass. Serve with boiled rice sprinkled with crisp deep-fried onions.
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
