Ingredients: - 6 large chicken legs, deboned or the fillet of the carcass of a complete large chicken
- 2 stalks lemon grass, crushed
- 2 bay leaves (daun salam; "Indian Bay Leaves")
- 1 tbsp coriander seeds (ketumbar)
- 1/2 tsp ground cumin (jintan manis)
- 2 tbsp thick coconut milk
- 1 tsp sugar
- 1 tsp salt
- 2 tbsp cooking oil
- Ingredients to grind:
- 120g lengkuas (galangal), peeled and sliced
- 1 red chillie, seeded
- 2 cm knob tumeric (1 tsp turmeric powder)
- 4 slices ginger
- 3 cloves garlic
- 3 candlenuts (bush keras)
Accompanying Sambal: - 5 red chillies
- 4 bird's eyes chillies
- 3 shallots
- 1 cloves of garlic
- 1 teaspoon salt
- 1 teaspoon palm sugar
- Fresh lime
Method: - Fry coriander seeds over slow fire till fragrant then grind coarsely.
- Wash chicken and drain well. Prick chicken all over with a fork.
- In a mixing bowl, combine ground spices with ground cumin, coriander, salt, sugar, coconut milk and crushed serai. Add chicken and mix thoroughly. Leave to marinade for 30 minutes.
- Grease base of cooking pot with some cooking oil. Arrange chicken in pot, add crushed bay leaves. Cover pot and cook over moderate heat for 8 minutes. Turn chicken over, cover pot and continue to simmer for another 10 minutes or until almost dry. Remove chicken and drain off excess liquid.
- Grill or roast chicken on high heat, 250 deg C until golden brown on both sides.
- Prepare the Sambal by grinding roughly all the ingredients. Then sauté with small amount of oil until it's fragrant for a couple of minutes. When it's ready sprinkle with lime juice and then serve with the chicken.
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