Spicy Indonesian Lime Chicken in Coconut Milk

Ayam Garang Asem (Sour Spicy Chicken)

Ingredients:

• 1/2 chicken, cut into small pieces
• Banana leaves, for wrapping
• 1 small pack Kara coconut milk
• 1 lime
• Spice Paste:
  • 5 bird’s eye chilies (cabe rawit)
  • 5 red chilies
  • 4 small green tomatoes
  • 6 shallots
  • 4 cloves garlic
• Additional Ingredients:
  • 1 piece galangal (laos), sliced
  • 2 pieces ginger, sliced
  • 4 kaffir lime leaves
  • 2 bay leaves
  • 2 stalks lemongrass, bruised
  • Salt, to taste
  • Sugar, to taste
  • Cooking oil

Steps:

1. Rinse the chicken pieces and squeeze lime juice over them. Let it sit for a few minutes, then rinse again.

2. In a pan, heat some cooking oil and sauté the spice paste together with galangal, kaffir lime leaves, ginger, bay leaves, and lemongrass until fragrant.

3. Add the chicken pieces and enough water to cover them. Season with salt and sugar. Cook until the chicken is halfway done.

4. Pour in the Kara coconut milk, stir well, and bring to a boil. Reduce the heat and simmer until the chicken is fully cooked and tender.

5. Meanwhile, prepare the banana leaves by briefly passing them over an open flame to make them pliable.

6. Place the chicken in the center of a banana leaf, fold the sides to wrap it securely, and steam for about 15 minutes to infuse flavors.

7. Unwrap the banana leaf and serve the Ayam Garang Asem hot with steamed rice.

Enjoy this Indonesian dish that combines spicy, sour, and aromatic flavors, perfect for a satisfying meal!