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This is an unusual recipe that the
sauce is white as it does not contain turmeric or chilies. This dish
is unlike many other Indonesian dishes as it is not spicy.
The chicken pieces would be partly-cooked by roasting and then
simmered with sauce.
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Ingredients
- chicken quarters - 4
- coconut milk - 600ml/1 pint/2½
cups
- lime leaves - 3
- fresh lengkuas - 1in,
peeled and bruised
- lemon grass stems - 2, bruised
- bay leaves - 2
- coriander seeds - 1 tbsp,
dry-fried, or ground coriander - 1 tsp
- macadamia nuts - 4, or almond
- 8
- onion - 1, sliced
- garlic - 4 cloves
- oil - 3 tbsp
- salt
- sugar - 1 tsp
- boiled rice
- deep-fried onions
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Method
- Preheat the oven to
190˚C/375˚F/Gas 5. Cut the chicken into 8 pieces and season with
salt. Place the chicken in a oiled roasting tin and cook it in
the oven for 25-30 minutes.
- Now prepare the sauce. Grind
the coriander, onion, nuts and garlic into a paste. Heat the oil
and fry the paste.
- Then add the part-cooked
chicken pieces to a wok with the coconut milk, bay and lime
leaves, sugar, lengkuas, salt, and lemon grass.
- Let the chicken and the sauce
boil and then reduce the heat to simmer it for 30-40 minutes,
until the chicken is tender and coconut milk is thickened. Stir
the mixture occasionally.
- Remove the lemon grass and
lengkuas. Serve with boiled rice and garnish with deep-fried
onions. Serves 4.
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