Ayam Ingkung (Grilled Chicken in Coconut Gravy)
Ingredients
Spice Paste
- 2 large onions
- 1 tbsp ready to use minced garlice
- 2 tbsp coriander seeds
- 6 candlenuts no subs. Available at Asian stores or online
- 1/2 tsp cumin toasted (dry fry on non stick pan)
- 1 tbsp brown sugar
- 1 tsp tamarind pulp
- 1 scant tbsp lemon grass powder
- 1 thumb lesser galangal most of them times they are available in powder form here in Canada, use about 1/2 - 1 tsp. If you cannot find it still, just use Chinese key root/finger root
- 3 thumbs fresh turmeric or 1 heaping tsp of turmeric powder
- salt to taste
Grilled Chicken
- 1 whole chicken about 1.7 kg
- 2 tbsp tamarind pulp about 1/4 of a block, soak in 1/4 hot water
- cooking oil as needed
- 5 kafir lime leaves available at Asian stores or online
- 3 Indonesian bay leaves daun salam, available at Asian stores or online
- 2 cans coconut milk 800 ml
Instructions
Spice Paste
- Process all ingredients in food processor into a fine paste (I love using my traditional pestle and mortar tho :))
Grilled Chicken
- Coat chicken outside and inside the cavity with tamarind water, let stand for half H
- Heat oil (like 3 tbsp) and saute spice paste until fragrant, in a large cooking pan
- Add in chicken and coat with paste
- Pour in 1 can coconut milk and cook until half way done, covered
- Pour in the last can and cook until coconut gravy is almost gone. Once awhile, spoon gravy all over chicken
- Take out chicken off pan and place on grilling rack (or turkey pan with a grilling rack)
- Bake on 350 F for 35 minutes then broil/grill for a bit
- Enjoy :)