Balinese Coconut chicken relies on a spice base specially made for use with chicken. It doesn't take long to prepare the spice base. After it's made, the chicken cooks for a normal amount of time, just until done, about 30 minutes.
Making spice base the modern way.
From: BALI
WINE BAR & GRILL
KARE AYAM
(Coconut Chicken)
Chicken Spice Base:
7 shallots, peeled
13 cloves garlic, peeled
½ inch piece ginger root
1 inch piece galanga
5 candlenut
2 tablespoons ground turmeric
2 tablespoons chopped palm sugar
2 tablespoons oil
1 stalk lemongrass, bruised
1 salam leaf
5 Thai chillies
Put all ingredients, except lemongrass and salam leaf, into a food processor. Grind just until coarse. Leave in food processor. Heat oil in a skillet. Add contents of the food processor to the hot oil. When all ingredients are hot, add bruised lemongrass and salam. Cook until very hot, stirring frequently until the marinade changes to a golden color.
Kare Ayam ingredients:
2 tablespoons oil
1 cup Chicken Spice Base, above
1 stalk lemongrass, bruised
2 salam leaves
1 whole chicken, cut in 8 pieces
1 teaspoon salt
½ teaspoon black peppercorns, crushed
4 cups coconut milk
Fried shallot to garnish
1. Heat oil in a heavy skillet with high sides. Add Chicken Spice Base and saute for 2 minutes over low heat. Add lemongrass, salam leaves and chicken pieces and continue to saute for 2 minutes more. Season with salt and pepper.
2. Pour in coconut milk. Bring to a boil; simmer until chicken is cooked and sauce thickens. If sauce becomes too thick, add a little chicken stock. Serve with rice.