Name: Chicken in aromatic sauce (Ayam Paniké)
Yield: to serve four
Cuisine: Indonesia
Ingredients: vegetable oil; salt and pepper; ½ tsp powdered, or 1 blade fresh lemon grass; 2 cups santen (coconut milk); 2 Kaffir lime leaves (these are not absolutely necessary, but it will not be a real Ayam Paniké without them); 2 cups water; 1 tsp brown sugar; ½ tsp ground ginger or small slice of root ginger; 4 cloves garlic; 4 kemiri (candlenuts); 1 slice terasi; 1 tsp chilli powder; 6 shallots; 1 medium-sized chicken

Preparation info

to serve
four

Difficulty
Easy

Appears in

Indonesian Food and Cookery

By Sri Owen

Published 1980

About

Ingredients

1 medium-sized chicken
6 shallots
1 tsp chilli powder

Method

Clean and cut the chicken into serving pieces and rub with salt and pepper. Brown the pieces in hot oil. Keep them warm until required.

Crush the shallots, garlic, kemiri and terasi into a paste, and mix with this the chilli, ginger, lemon grass and sugar. Fry this mixture in a little oil for half a minute; then add the water and the Kaffir lime leaves. Put in the chicken; cover the pan