Javanese Fried Chicken

Name: Javanese Fried Chicken (Ayam Goreng Jawa)
Cuisine: Malaysian
Ingredients: Coconut milk 375 ml (12 fl oz / 1½ cups), extracted from 1 grated coconut and 375 ml (12 fl oz / 1½ cups) water; Grated Palm sugar (gula melaka) 2 tsp; Turmeric 2.5-cm (1-in) knob, peeled; Galangal 2.5-cm (1-in) knob, peeled; Lemongrass 1 stalk, finely sliced; Coriander seeds 2 tsp; Tamarind juice 4 Tbsp, made from 1 tsp tamarind pulp mixed with 4 Tbsp water and strained; Chicken 1, about 1.5 kg (3 lb 4½ oz), cut into bite-size pieces; Cooking oil for deep-frying; Salt to taste; Rice flour 55 g (2 oz); Red chillies 4, seeded; Candlenuts 2; Shallots 12, peeled

Ayam Goreng Jawa

Preparation info

Difficulty
Easy

Appears in

The Best of Chef Wan Volume 1

By Chef Wan

Published 2018

About

Ingredients

Chicken 1, about 1.5 kg (3 lb 4½ oz), cut i

Asia
Malaysia
Indonesia
Main course
South East Asia

Method

Combine ingredients for spice paste in a food processor and blend until smooth.
Combine chicken, coconut milk, tamarind juice, salt and spice paste in a large pot and simmer over medium heat until chicken is tender and the gravy is thick. Remove from heat and leave chicken in the gravy to marinate for at least 4 hours in the refrigerator. Remove from the refriger