Spicy Coconut Chicken Delight

Ayam Pedas Masak Santan: A Flavorful Spicy Chicken in Coconut Milk

Ingredients:

• 1/4 chicken breast
• 1/4 chicken wings
• 1 handful of kemangi (Thai basil)
• 1 tomato
• Chicken broth (from boiling the chicken)
• Instant coconut milk
• For the spice paste:
  • 5 shallots
  • 3 cloves garlic
  • 10 bird’s eye chilies
  • 3 red chilies
  • 1 cm ginger
  • 1 cm turmeric
  • 1 cm galangal
  • Lemongrass stalk
  • Kaffir lime leaves
  • Chicken seasoning (optional)
  • Sugar to taste
  • Oil for sautéing

Instructions:

1. Prepare the Chicken: Boil the chicken pieces for about 15 minutes. After boiling, set aside the chicken and reserve the cooking water for later use.

2. Make the Spice Paste: Blend the shallots, garlic, bird’s eye chilies, red chilies, ginger, turmeric, and galangal until smooth. Leave the tomato, lemongrass, kaffir lime leaves, and chicken seasoning out of the blender.

3. Cook the Spice Paste: Heat some oil in a pan over medium heat. Add the blended spice paste along with the lemongrass and kaffir lime leaves. Sauté until the mixture changes color and becomes fragrant.

4. Add the Broth: Pour in the reserved chicken broth and bring it to a simmer. Allow it to reduce slightly.

5. Simmer the Chicken: Add the chicken pieces to the pan and cook until they are well coated with the spice mixture and have absorbed the flavors.

6. Add Coconut Milk: Pour in the instant coconut milk, stirring to combine. Adjust the seasoning with chicken seasoning and sugar to taste.

7. Finish with Fresh Ingredients: Add the Thai basil and tomato to the pan. Stir gently and cook for a few more minutes until the flavors meld together.

8. Serve: Serve the dish hot, ideally with steamed rice or your favorite side.

Enjoy this delicious Ayam Pedas Masak Santan, a dish that perfectly balances spicy and creamy flavors for a memorable meal!