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 Candle
nuts 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.
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