Indonesian Spicy Chicken Stew with Coconut and Thai Chilies

Spicy Indonesian Chicken (Ayam Pedas Ndoweh)

Ingredients:

• 2 medium-sized chickens, cleaned and prepped
• 45 Thai chilies (or to taste)
• 15 shallots
• 6 cloves garlic
• 3 kaffir lime leaves
• 1 segment galangal
• Coconut milk, as needed
• Coriander, to taste
• Candlenuts, to taste
• Turmeric, to taste
• Kencur (aromatic ginger), to taste
• Ginger, to taste
• Tamarind, to taste
• Salt, to taste
• Flavor enhancer (optional), to taste
• 2 tablespoons granulated sugar

Instructions:

1. Prepare the Chicken:
   Begin by thoroughly cleaning the chickens. Roast them in a preheated oven at 375°F (190°C) for approximately 30 minutes, or until the skin is golden and slightly crispy. Once roasted, set aside.

2. Prepare the Spice Paste:
   While the chicken is roasting, rinse all the ingredients for the spice paste. For the galangal, bruise it lightly to release its flavors. Combine the Thai chilies, shallots, garlic, coriander, candlenuts, turmeric, kencur, ginger, and tamarind in a food processor or mortar and pestle. Grind until you achieve a smooth paste. Adjust the salt to taste.

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3. Cooking the Spice Paste:
   Heat some cooking oil in a large pan over medium heat. Add the ground spice paste and kaffir lime leaves to the pan. Sauté until the paste becomes fragrant and begins to separate from the oil, about 5 minutes.

4. Combine Chicken and Spice Paste:
   Once the spice paste is aromatic, add the roasted chicken to the pan. Stir to coat the chicken evenly with the spice mixture. Pour in enough water to cover the chicken, and bring to a simmer.

5. Simmer and Add Coconut Milk:
   Allow the chicken to simmer for about 10 minutes, letting the flavors meld and the spice paste penetrate the meat. Next, add the coconut milk, and stir well. Season with a flavor enhancer, if desired, and add the granulated sugar to balance the heat and spice.

6. Final Cooking:
   Continue to simmer for an additional 5 minutes, or until the sauce has thickened and the chicken is cooked through. Stir occasionally to ensure the sauce does not stick to the bottom of the pan.

7. Serve:
   Once the dish has reached a rich, thick consistency and the chicken is tender, remove it from heat. Serve hot with steamed rice or your favorite side dishes.

Enjoy this aromatic and spicy Indonesian chicken, a dish that combines robust flavors and vibrant spices to create a truly memorable meal!