Ayam Bumbu Suna Cekuh: A Delightful Indonesian Chicken Dish
Ingredients:
- 1 kg chicken thighs and drumsticks (leave whole)
- 1 large garlic clove
- 6 shallots
- 2-inch piece of turmeric
- 2-inch piece of galangal
- 3 medium-sized kencur roots
- 2 lemongrass stalks
- 20 chilies (adjust according to your spice preference)
- 6 candlenuts
- Bay leaves
- Salt, to taste
- Cooking oil
Instructions:
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Prepare the Chicken: Heat oil in a frying pan over medium heat. Fry the chicken pieces until they are golden brown and crispy on the outside. Remove from oil and set aside to drain.
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Prepare the Spice Paste: In a blender or food processor, combine the shallots, garlic, chilies, candlenuts, turmeric, kencur, and galangal. Blend until the mixture forms a smooth paste.
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Cook the Spice Paste: Heat a small amount of oil in a large skillet or wok over medium heat. Add the spice paste and cook, stirring frequently, until the paste becomes fragrant and the oil starts to separate from it.
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Add Aromatics: Crush the lemongrass stalks and add them to the skillet along with the bay leaves. Continue to cook for a few more minutes to release their flavors.
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Combine Chicken and Spice Paste: Add the fried chicken pieces to the skillet. Stir well to coat the chicken evenly with the spice paste. Cook for a further 5-10 minutes, allowing the chicken to absorb the flavors and the sauce to thicken slightly.
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Final Touches: Adjust seasoning with salt to taste. Ensure that the chicken is well-coated and the flavors are well-integrated.
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Serve: Transfer the Ayam Bumbu Suna Cekuh to a serving dish. This fragrant and flavorful chicken dish pairs beautifully with steamed rice.
Enjoy the rich and spicy flavors of this traditional Indonesian recipe!
