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Spicy Indonesian chicken
Spicy Indonesian chicken
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Elevate your dishes with a custom Indonesian spice blend tailored to your taste preferences.
Ingredients:
  • 8 chicken lovely legs, visible fat trimmed
  • 250ml (1 cup) chicken style liquid stock
  • 125ml (1/2 cup) light coconut milk
  • Steamed white rice, to serve
  • 6 golden eschalots, peeled
  • 4 garlic cloves, peeled
  • 20g macadamia
  • 3 small fresh red chillies, deseeded, coarsely chopped
  • 20.00 ml coarsely chopped fresh ginger
  • 20.00 ml coarsely chopped fresh galangal
  • 18.20 gm light olive oil
  • 1 stem lemon grass, pale section only, coarsely chopped
  • 8.00 gm brown sugar or palm sugar
  • 1/2 tsp ground turmeric
Instructions:
  • Create a flavorful spice paste by combining eschalots, garlic, macadamia nuts, chilies, ginger, galangal, oil, lemongrass, sugar, and turmeric in a food processor. Process until a thick, well-combined paste is formed, scraping the sides occasionally.
  • In a large glass or ceramic bowl, mix the spice paste with the chicken until evenly coated. Cover with plastic wrap and refrigerate for 30 minutes to enhance the flavors.
  • First, preheat the grill on high to get it nice and hot. Then, heat a wok over medium heat. Add the chicken mixture and cook for 2 minutes, turning occasionally until it's golden brown and smells amazing. Next, pour in the stock and coconut milk and bring everything to a boil. Lower the heat to simmer, cover, and cook for 20 minutes, remembering to turn the chicken every now and then. Finally, transfer the chicken to a grill rack over a tray.
  • Grill chicken 6cm from heat, brushing with coconut milk mixture. Cook for about 5 minutes until browned and fully cooked.
  • While you wait, bring the coconut milk mixture to a boil over medium heat and let it boil uncovered for 4-5 minutes until the sauce thickens slightly.
  • Distribute rice on plates, layer with chicken, and drizzle with sauce. Serve promptly.

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