Indonesian Grilled Chicken in Coconut Milk
Ingredients
- 1 medium young chicken, split but intact, grilled over charcoal until cooked and aromatic
- 1 liter thick coconut milk from 1 large coconut
Spice paste
- 9 shallots
- 4 cloves garlic
- 25 bird's eye chilies
- 3 candlenuts
- 1 teaspoon ground coriander
- 1 cm ginger
- 2 cm turmeric
- 2 cm lesser galangal
- 1/4 teaspoon cumin
Aromatics
- 1 thumb-sized galangal, smashed
- 3 kaffir lime leaves
- 2 lemongrass stalks, smashed
- 20 bird's eye chilies
Seasonings
- 2 teaspoons salt (to taste)
- 1/2 to 1/3 teaspoon sugar
- 1 teaspoon powdered stock (optional)
Preparation
Fry the shallots, garlic, chilies, ginger, turmeric, candlenuts, and lesser galangal until fragrant, then remove and grind into a paste.
Prepare a pan, add the chicken, coconut milk, the spice paste, and whole chilies.
Add the aromatics: galangal, kaffir lime leaves, and lemongrass.
Cook until it boils, then add the ground coriander and cumin.
Wait until the coconut milk reduces.
Add sugar and salt, cook again until the chicken is tender and the spices are well absorbed.
Taste and adjust seasoning.
Turn off the heat.
It is ready to serve.
Tips
Serve with ketupat or young jackfruit lodeh for a complete meal.
