Spicy Indonesian Chicken Bumbu Suna Cekuh

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

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. Final Touches: Adjust seasoning with salt to taste. Ensure that the chicken is well-coated and the flavors are well-integrated.

7. 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!