Cooking Indonesian Chicken

Cooking Indonesian Chicken

Indonesian cooking share many similarities with its Asian counterparts especially the Malaysian dishes.

Indonesian dishes are rich in various contrasting flavors, colors and textures.

Usually you will find rice, fish, chicken or other meat as part of the main dish along with some chillies or sambal (a local chilly paste). During the colonial times, the Dutch introduced elaborated buffet’s to the Indonesians with dozen of side dishes of different variety. Raw vegetables and sambal are very common in any Indonesian cuisine.

Foods are rich in coconut milk and spiced with local herbs, and both mild and hot chillies.

Ingredients needed;

1 large fryer chicken cut into 8 pieces.

2 tsp. dark brown sugar

¾ tsp. sea salt

1 large green lime juiced

1½ cups fresh coconut milk

3 tbs peanut oil

Spices needed;

5 red  banana chilies

10 bird chilies

2 large cloves garlic minced

12 shallots peeled and minced

2 stalks lemon grass flattened with a knife blade.

4 slices galingale [from the ginger family] or ginger root

15 cracked peppercorns

2½ inch piece

1 tbs. fresh grated turmeric or ½ teaspoon ground turmeric

Method of preparation; Prepare the chicken for grilling.

Place into a bowl and marinate in the sugar, salt and lime juice for at least 4 hours.

Now place chicken portions on a hot char grill or under a hot preheated broiler chicken till golden brown with some charring. Heat the peanut of oil in a wok, add in the chosen spices and stir fry in till fragrant. About a minute.

Add thick coconut milk  to the grilled chicken turning the chicken constantly so that all parts are evenly cooked in gravy.

Serve bite-size pieces or on a platter with fresh roasted or raw vegetable sticks and steamed rice.

Enjoy

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