Name: Javanese Fried Chicken (Ayam Goreng Yogya)
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: Serves 4 to 6
Cuisine: Indonesian
Ingredients: 2 salam leaves; 2 cups (500 ml) thin coconut milk; 2 limes, cut into wedges, to serve 1 portion Sambal Trasi; 1 tablespoon coriander seeds or 2 teaspoons ground coriander; 3 cloves garlic, peeled; Oil, for deep-frying; 1 fresh chicken (2 lbs/1 kg), cleaned and cut into serving pieces; ½ in (1 cm) fresh turmeric, peeled and sliced, or ¾ teaspoon ground turmeric; 1 tablespoon shaved palm sugar or dark brown sugar; ¼ teaspoon salt; ½ in (1 cm) fresh galangal, peeled and sliced; 4–5 shallots, peeled; ¾ in (2 cm) fresh ginger, peeled and sliced

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
1 hr 10

Appears in

The Food of Indonesia

By Heinz Von Holzen

Published 2015

About

Seasoned chicken that is simmered in coconut and spices until almost cooked, then flash-fried to give it a crispy coating, make this central Javanese dish a favorite.

Ingredients

Oil, for deep-frying
2 salam leaves
1 fresh chicken (2 lbs

Method

Prepare the Sambal Trasi by following the recipe.
Make the Spice Paste by grinding all the ingredients to a smooth paste in a mortar or blender, adding a little oil if necessary to keep the mixture turning.
Heat 2 tablespoons<