Coconut-infused Indonesian Chicken Stew

Ingredients

• 1 kg chicken, cut into pieces
• 2 lemongrass stalks, bruised
• 3 bay leaves
• 2 cm galangal, bruised
• 1 packet of Kara coconut milk
• Salt and seasoning to taste

Spice Paste:

• 10 shallots
• 5 cloves garlic
• 2 candlenuts, toasted
• 1 tablespoon toasted coriander seeds
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon fennel seeds
• 3 cm turmeric
• 5 bird’s eye chilies (optional)
• 2 curly chilies (optional)

Instructions

1. Blend all the spice paste ingredients with a little oil until smooth.
2. Sauté the spice paste with lemongrass, galangal, and bay leaves until fragrant and slightly browned.
3. Meanwhile, bring a pot of water to boil.
4. Add the chicken to the boiling water and cook until it boils again. Drain the first batch of boiling water.
5. Reboil the chicken with fresh water.
6. Add the sautéed spice paste to the pot.
7. Pour in the coconut milk and stir constantly until it boils. Stirring prevents the coconut milk from curdling.
8. Season with salt and seasoning to taste.
9. Optionally, add vegetables like chayote squash, cabbage, and long beans.
10. Simmer until the chicken is tender and the flavors are well combined.

Enjoy this traditional Indonesian dish hot with steamed rice for a comforting meal that’s rich in flavor!