Javanese Chicken Braised in Coconut Milk and Spice Paste

What you need

• 1 kg (2 lb) bone-in chicken thighs and drumsticks
• 100 g (3.5 oz) shallots
• 4 cloves garlic
• 20 g (3/4 oz) candlenuts, or macadamia nuts
• 2 cm galangal, peeled
• 1 cm fresh ginger, peeled
• 2 tsp ground coriander
• 1/2 tsp ground white pepper
• 1 tsp salt
• 2 tbsp vegetable oil
• 2 stalks lemongrass
• 3 Indonesian bay leaves, salam leaves
• 3 makrut lime leaves
• 400 ml (1 can (14 oz)) coconut milk
• 250 ml (1 cup) water
• steamed rice, for serving

Method

Restated from the original video

1. 1

   Blitz the shallots, garlic, candlenuts, galangal, ginger, coriander, white pepper and salt with 3 tbsp of the water to a smooth paste, scraping down the sides once or twice.

2. 2

   Bruise the lemongrass with the back of a knife and cut each stalk in half.

3. 3

   Heat the oil in a heavy pot over medium heat. Fry the paste, stirring, until fragrant and no longer raw-smelling, 4-5 min.

4. 4

   Add the lemongrass, bay leaves and lime leaves and stir for 1 min.

5. 5

   Add the chicken and turn it in the paste until the outside is no longer pink, 3-4 min.

6. 6

   Pour in the coconut milk and the remaining water. Bring to a gentle simmer.

7. 7

   Cover with the lid slightly ajar and cook over low heat, turning the chicken once, until tender and 74 °C (165 °F) at the thickest part, 30-35 min. Keep the heat low so the coconut milk does not split.

8. 8

   Uncover and simmer for 5 min if the sauce is thin. Taste and add salt if needed.

9. 9

   Serve with steamed rice.

Imported from carolinescooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.