Mixed Spicy Chicken
- 2 pc chickenbreast (weighing about 600 gr / 1.5 lb), washed
- 250 ml thick coconut milk
- 3 pc kaffir lime leaves
- 1 stem lemon grass, outer leaves discarded, bruised
- 3 pc salam or bay leaves
- 1 cm galangale, bruised
- 1 tsp tamarind pulp, soak with 2 tbsp water
- 1 tsp salt (or to taste)
Spices for the paste
- 4 pc large red chillies, de-seeded, chopped
- 5 pc shallots, chopped
- 3 gloves garlic, chopped
- 5 pc candlenuts, roughly chopped or crashed
- 2 cm fresh ginger
- 1 tsp coriander powder
- 2 cm fresh turmeric or 2 tsp turmeric powder
- 2 tsp brown / palm sugar
Mixed Spicy Chicken
There are many varieties of Indonesian poultry dishes. A famous variant among them is "Ayam Bumbu Rujak" and "Ayam Panggang Bumbu Rujak" which's originated in Java island. This dish is listed as one of 30 Indonesian Culinary Icons.With this recipe you can provide two different menus. The ingredients are simply the same, only the cooking process is a little bit different. If you like to eat it as a soup, then you can stop the cooking somewhat earlier. At this stage you will be served with "Ayam Bumbu Rujak".But if you still have more passion and are intrigued by this Indonesian chicken dish with it's exotic sauce then I will recommend you to try "Ayam Panggang Bumbu Rujak". Though it needs more time to complete, it's really worth trying for!!!If you don't like it spicy, just take away the small chillies from the list. Don't worry….It still taste best!! If preferred you can add more spice for the paste as you desired. For example making it double for the same weight of chicken. The more spices for the paste you add, the tastier it will be !
- For the Mixed Spicy Chicken: Put all ingredients for the paste in a blender or food processor and blend until smooth. (If necessery add a little bit oil to help the blending process)
- Heat 2 tbsp oil in a Wok or big saucepan. (Don't add oil if already added in a blender).
- Saute the paste, lemon grass, galangale, kaffir-lime leaf and bay leaf. Stirring all the time until well cooked & fragrant.
- Add the chickenbreast and stir to mix. Cook until the chicken becomes harder and it's colour turns to white.
- Pour in the coconut milk, add the tamarind water and bring to boil on a maximum heat. Stir occationally.
- Adjust the heat into medium and simmer until the chicken well cooked. If you like to eat it as a soup or "Mixed Spicy Chicken", then you can stop the cooking now unless otherwise.
- For the Roasted Spicy Chicken: Continue to simmer untill the coconut milk is driven off and the chicken has become brown and almost dry. At this stage you will probably need to stir all the time to prevent burning.
- Meanwhile preheat oven to 350°F (180°C). Transfer the chicken in a Pyrex Glass and pour the thick sauce over it.
- Bake the chicken for about 15 – 20 minutes. Now your "Roasted Spicy Chicken" is ready. Serve hot with rice or potato.