Spicy Java Chicken: Recipe courtesy of: My Spice Blends | Date Added: 30 Dec 2011 Ingredients:

For the paste:
Ayam Bumbu Rujak
4 brazil nuts, ground
4 large red chillies, de-seeded, chopped
5 small red chillies / bird chillies (optional)
2 tsps ground coriander seeds
1 tsp galangal powder
4 garlic cloves, finely chopped or minced
½ tsp turmeric
4 tbsps oil*

For the Chicken:
3 lbs chicken cut into 4 or 6 serving pieces and scored
2 medium onions, chopped
3 cups coconut milk
2 inch stick of cinnamon or cassia bark
1 stalk of lemon grass
2 tbsps fresh lemon juice
salt to taste
fresh coriander leaves to garnish

Cooking Instructions:

Put all ingredients for the paste in a blender or food processor and blend until smooth, add a little bit oil to help the blending process (*sesame mixed with olive oil is good) Reserve 4 tablespoons for topping

Thoroughly coat the chicken with the paste and leave to marinate for at least 3 hours, preferably overnight refrigerated.
Ayam Bumbu Rujak
In a Wok or large saucepan heat 2 tbsp oil, saute the onions until translucent, then add the chicken pieces and fry til golden.

Gradually add the coconut milk stirring continuously until it boils, add the lemon grass and cinnamon stick and simmer for 40 minutes until chicken is tender and starts to fall from the bone.

Remove from the heat and stir in the lemon juice and salt to taste.

Serve by topping each chicken piece with 1 teaspoon of reserved paste and garnish with chopped fresh coriander leaves.

Free Recipe provided by: My Spice Blends © 2019
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