← Nouns Cooking · Indonesian & Filipino

Ingredients

• 1.2 kg chicken pieces on the bone
• 100 g Shallot, peeled
• 4 cloves Garlic
• 5 candlenuts (or 8 macadamias)
• 3 cm piece Galangal, sliced
• 2 cm piece Ginger, peeled
• 2 tsp Coriander seeds
• ½ tsp Cumin seeds
• 3 tbsp Vegetable oil
• 2 Lemongrass, bruised
• 3 Indonesian bay leaves (daun salam) or bay leaves
• 3 Makrut (kaffir) lime leaves
• 600 ml Water
• 400 ml Coconut milk
• 1½ tsp Salt
• 1 tsp Sugar
• 4 hard-boiled eggs, peeled (optional)
• 3 tbsp Crispy fried shallots (optional)

Method

1. Toast the coriander and cumin seeds in a dry pan over medium heat for 1–2 min until fragrant. Blend or pound them with the shallots, garlic, candlenuts, galangal and ginger into a smooth paste.
2. Heat the oil in a large pot over medium heat and fry the paste with the lemongrass, bay and lime leaves for 5 min, stirring, until fragrant and no longer raw-smelling.
3. Add the chicken and turn it in the paste for 3 min until the outside turns opaque.
4. Pour in the water with the salt and sugar, bring to the boil, then cover and simmer gently for 25 min.
5. Stir in the coconut milk and the eggs (if using) and simmer uncovered over low heat for 10 min, stirring now and then so the sauce stays smooth, until the chicken reaches 75°C (165°F). Taste for salt.
6. Serve sprinkled with fried shallots, with rice or rice cakes (ketupat) and a spicy side such as sambal.

Tips

• Keep the heat low once the coconut milk goes in; a hard boil makes it split and turn oily.
• Many crispy fried shallots are dusted with wheat flour, so check the packet for a gluten-free meal. Candlenuts must always be cooked.

Sources

Written in our own words after cross-checking these recipes:

Daily Cooking Quest What To Cook Today Nomadette