Crunchy Indonesian Chicken Serundeng

Serundeng Daging Ayam

Ingredients:

• 300 grams chicken breast
• 1/2 grated coconut
• For the spice paste:
  • 4 shallots
  • 3 cloves garlic
  • 1/2 nutmeg
  • 2 tablespoons coriander seeds
  • 1 teaspoon whole black pepper
  • 100 grams palm sugar
  • 2 tamarind pods
  • Sugar, to taste
  • Salt, to taste

Instructions:

1. Prepare the Spice Paste:
   Begin by grinding the shallots, garlic, nutmeg, coriander seeds, and whole black pepper into a fine paste. This can be done using a mortar and pestle for a more traditional approach, or a food processor for convenience.

2. Combine with Coconut:
   In a large skillet or wok, mix the freshly ground spice paste with the grated coconut. Stir well to ensure the spices are evenly distributed throughout the coconut.

3. Prepare the Chicken:
   Cut the chicken breast into small cubes or strips according to your preference. Add the chicken pieces to the coconut mixture in the skillet. Stir until the chicken is well coated with the spiced coconut mixture.

4. Season and Taste:
   Season the mixture with salt, sugar, and tamarind pods to taste. It’s important to adjust these seasonings before cooking to ensure the flavor balance is just right.

5. Toast the Mixture:
   Cook the mixture over medium heat, stirring frequently to prevent burning. Continue to cook until the coconut is completely dry and golden brown, and the chicken is fully cooked. This process requires patience, as it can take some time to achieve the desired texture and flavor.

6. Cool and Store:
   Once the serundeng is crispy and aromatic, remove it from the heat. Let it cool completely before serving. You can enjoy it immediately or store it in an airtight container for later use. It’s perfect as a flavorful topping or as a side dish.

Enjoy this delightful and aromatic serundeng daging ayam as a crunchy, savory accompaniment to your meals.