Go Back
Print

Ayam Ingkung

Grilled Coconut Chicken

Ingredients

  • 2 tbsp tamarind
  • 1/4 c hot boiling water
  • 3 candlenut
  • 3 garlic
  • 4 shallot
  • 1/4 c olive oil
  • 1/4 tsp each lesser galangal kencur, turmeric powder
  • 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbsp coconut sugar
  • 3 Indonesian bay leaf daun salam
  • 2 lemongrass
  • 2 tsp salt
  • 5 kafir lime leaf
  • 16 chicken thighs
  • 1 box coconut cream 131 g
  • 1/2 L water

Instructions

  • Soak tamarind in hot boiling water, let stand for 5-8 mins before squeezing it. Discard seed and pulp, reserve the juice
  • Into a food processor, mix candlenut, garlic, shallot, and olive oil
  • In a large pan, add all spices listed, sugar, salt, spice paste, and saute til fragrant, then stir in chicken thighs, cook for 1-2 minutes
  • Add in coconut cream, tamarind juice, and water, cook until liquid is much lessen or almost gone, and chicken cooked through
  • Air fry or broil or grill the chicken before serving
  • Enjoy with warm rice!

Video