Central java fried chicken-ayam goreng jawa

Ingredients

• 1 Free Range Chicken, about 1 ½ kg (3 ¼ libra), cut into 8 or 10 pieces
• Peanut Oil for deep-frying
• Paste (Bumbu)
• 390 ml/ 14 fl ounces Coconut Milk
• 6 Shallots
• 1 ½ teaspoon Ground Coriander
• 3 Candlenuts or Macadamia Nuts, chopped
• 1 teaspoon Chopped Fresh Turmeric
• 1 ½ teaspoon Chopped Fresh Galangal
• 1 ½ teaspoon Finely Chopped Lemongrass
• 1 ½ teaspoon Sea Salt and more to taste

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Preparation

• Using just 3 tablespoons of the coconut milk, blend all the other ingredients for the paste (bumbu) to make a not-too-smooth paste.
• Using just 3 tablespoons of the coconut milk, blend all the other ingredients for the paste (bumbu) to make a not-too-smooth paste.
• Using just 3 tablespoons of the coconut milk, blend all the other ingredients for the paste (bumbu) to make a not-too-smooth paste.
• Put the rest of the coconut milk in a saucepan, and add the paste. Mix thoroughly, add the chicken pieces.
  
• Put the rest of the coconut milk in a saucepan, and add the paste. Mix thoroughly, add the chicken pieces.
• Put the rest of the coconut milk in a saucepan, and add the paste. Mix thoroughly, add the chicken pieces.
• Boil for 45-50 minutes until the meat has absorbed the sauce.
• Boil for 45-50 minutes until the meat has absorbed the sauce.
  
• Boil for 45-50 minutes until the meat has absorbed the sauce.
• Allow cooling, and then deep-frying the chicken in several batches until golden brown.
• Allow cooling, and then deep-frying the chicken in several batches until golden brown.
• Allow cooling, and then deep-frying the chicken in several batches until golden brown.

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