Crispy Indonesian Chicken with Toasted Coconut (Ayam Serundeng)

Ayam Serundeng: A Delightful Indonesian Chicken Recipe with Toasted Coconut

Ingredients:

• 10 chicken thighs (paha ayam)
• 1/2 coconut, grated (kelapa parut)
• 5 cloves garlic (bawang putih)
• 8 shallots (bawang merah)
• 4 candlenuts, toasted (kemiri sangrai)
• 1 thumb-sized piece of turmeric (kunyit)
• 1 thumb-sized piece of ginger (jahe)
• 1 thumb-sized piece of galangal (lengkuas)
• 2 bay leaves (daun salam)
• 1 lemongrass stalk (sereh)
• 4 kaffir lime leaves (daun jeruk)
• Water for boiling (air)
• 3 lime wedges (jeruk nipis), for marinating the chicken
• Salt to taste (garam)

Instructions:

1. Prepare the Chicken:

   • Clean the chicken thighs thoroughly and rub them with lime juice. Set aside to marinate for about 10 minutes.

2. Blend the Spices:

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   • In a blender, combine the garlic, shallots, candlenuts, turmeric, ginger, and galangal. Blend into a smooth paste, excluding the bay leaves, lemongrass, and kaffir lime leaves.

3. Toast the Coconut:

   • Grate the coconut and toast it in a dry pan over medium heat until it turns golden brown. Remove from heat and set aside.

4. Cook the Chicken:

   • Rinse the marinated chicken again under running water. Heat a bit of oil in a large pan, then add the blended spice paste. Sauté the paste until fragrant.

5. Combine and Simmer:

   • Add the chicken to the pan, followed by water to cover the chicken. Stir in the bay leaves, lemongrass, and kaffir lime leaves. Season with salt to taste. Cook over medium heat, stirring occasionally, until the chicken is tender and the liquid has reduced significantly.

6. Add Toasted Coconut:

   • Once the chicken is cooked through and most of the liquid has evaporated, stir in the toasted coconut. Mix well until the coconut is evenly distributed and has absorbed the flavors.

7. Fry the Chicken:

   • Remove the chicken pieces from the pan and set aside. Heat additional oil in the same pan used for cooking the chicken. Fry the chicken pieces until golden brown and crispy. Remove and drain on paper towels.

8. Final Toasting:

   • Retain the oil used for frying. Toast the remaining grated coconut in this oil until it becomes crispy.

9. Combine and Serve:

   • Mix the fried chicken pieces with the toasted coconut. Serve hot, accompanied by sambal and boiled carrot slices for a complete and satisfying meal.

Enjoy this Indonesian classic, Ayam Serundeng, with its rich and aromatic blend of spices and crispy toasted coconut!