Indonesian Spiced Chicken Recipe

Number of serving: 6

Total Preparation time: 25minutes

Total Cooking time: 60minutes

Ingredient A:
1.5kg / 3 lb chicken thighs, clean and remove excess fat. Dry with paper towel.

Ingredient B:
1 large onion, coarsely chopped
2 teaspoons crushed garlic
1 teaspoon grated fresh ginger
1 tablespoon water

Ingredient C:
teaspoon ground turmeric
teaspoon ground pepper
2 teaspoon ground coriander
1 teaspoon salt
4 strips lemon rind or 4 fresh kaffir lime leaves
1 2/3 cups / 410ml 13 fl oz coconut milk
1 cup / 250ml 8 fl oz water
2 teaspoons grated palm sugar or brown sugar

Add ingredient B into food processor and process until become smooth paste. Place the chicken, processed paste and Ingredient C in a large pan and bring to boil. Reduce to low heat, covered and simmer for 45 minutes, stir occasionally. Transfer the chicken to a plate without the lemon rind or lime leaves. Bring the sauce remaining in the pan to boil at medium heat, cook uncovered until the sauce become thick, stir continuously. Place the chicken on an oiled grill tray and cook under high heat, browning the chicken on both sides. Serve on a plate, put the sauce over the chicken.

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