Central java fried chicken-ayam goreng jawa

Name: Central java fried chicken-ayam goreng jawa
Prep time: 15 min
Cook time: 47 min
Total time: 1 h 2 min
Yield: 8
Cuisine: en
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

Main Dish

8 servings

15 min

47 min

Very Easy

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Ingredients

Number of serving: 8

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

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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