Petitchef

Central java fried chicken-ayam goreng jawa

Main Dish
8 servings
15 min
47 min
Very Easy

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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