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.
- 2 salam leaves (optional)
- 1 fresh chicken (2 ¼ lbs/1 kg), cleaned and cut into serving pieces
- 2 cups (500 ml) thin coconut milk
- 2 limes, cut into wedges
- 1 portion Sambal Trasi*
Grind the Spice Paste ingredients to a smooth paste in a mortar or blender, adding a little oil if necessary to keep the mixture turning.
Heat 2 tablespoons of the oil in a wok over medium heat and stir-fry the Spice Paste and salam leaves until fragrant, 3 to 5 minutes. Add the chicken pieces and stir-fry to coat them well with the spices, then stir in the coconut milk and bring the mixture to a boil. Reduce the heat to low and simmer uncovered until the chicken is almost cooked and the sauce has almost dried up, about 20 minutes. Remove from the heat and set aside to cool.