Petitchef

Central java fried chicken-ayam goreng jawa

Main Dish
8 servings
15 min
47 min
Very Easy

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

Preparation

Step 1

Using just 3 tablespoons of the coconut milk, blend all the other ingredients for the paste (bumbu) to make a not-too-smooth paste.

Step 2

Using just 3 tablespoons of the coconut milk, blend all the other ingredients for the paste (bumbu) to make a not-too-smooth paste.

Step 3

Using just 3 tablespoons of the coconut milk, blend all the other ingredients for the paste (bumbu) to make a not-too-smooth paste.

Step 4

Put the rest of the coconut milk in a saucepan, and add the paste. Mix thoroughly, add the chicken pieces.

Step 5

Put the rest of the coconut milk in a saucepan, and add the paste. Mix thoroughly, add the chicken pieces.

Step 6

Put the rest of the coconut milk in a saucepan, and add the paste. Mix thoroughly, add the chicken pieces.

Step 7

Boil for 45-50 minutes until the meat has absorbed the sauce.

Step 8

Boil for 45-50 minutes until the meat has absorbed the sauce.

Step 9

Boil for 45-50 minutes until the meat has absorbed the sauce.

Step 10

Allow cooling, and then deep-frying the chicken in several batches until golden brown.

Step 11

Allow cooling, and then deep-frying the chicken in several batches until golden brown.

Step 12

Allow cooling, and then deep-frying the chicken in several batches until golden brown.







Rate this recipe:

Related recipes


Recipes

Daily Menu

Receive daily menu:

(c) Madeinwork | Privacy Policy