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Spicy Java Chicken:

You are sure to find many varieties of Indonesian poultry dishes but this spicy chicken recipe is reminiscent of the classic Indonesian dish called Ayam Bumbu Rujak. It is rich in flavor, spicy, delicious, brightly colored and richly scented.

Inspired with culinary influences from China, Europe and India, Indonesian food is as diverse as the Indonesian culture itself.

Bird Chili Peppers

Small red chilies are small, ripe fruit that are very spicy. These chilies are often used in Indonesian cuisine, especially for spicy dishes. If you don't like it spicy, just take away the small chillies from the list.

The original recipe called for candlenuts and are often found as a thickener in curries but harder to find outside Indonesia.

Try these exceptional substitutes:
Macadamia nuts - The closest substitute in taste and texture
Brazil nuts - Three times as large as candlenuts, so use fewer.
Raw cashews - Use two cashews for every candlenut
Blanched almonds - Use two almonds for every candlenut.

Spicy Java Chicken

Recipe courtesy of: My Spice Blends | Date Added: 30 Dec 2011
Listed in: Poultry & Fowl / Chicken
Recipe Yield: Serves 4-6 | Prep Time: Overnight
| Cook Time: Aprox. 1 hour

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.

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