🥥 Ayam serondeng (coconut fried chicken)

4 servings · prep 20 min · cook 45 min

Ingredients

• 8 chicken pieces
• 200 g grated coconut
• 5 shallots, 4 garlic cloves
• 1 piece each of fresh ginger and turmeric
• 3 bay leaves, 1 lemongrass stalk
• 1 tsp ground coriander, 1 tsp cumin
• 2 tsp palm sugar, salt
• Frying oil

Method

1. Blend the shallots, garlic, ginger, turmeric and spices into a paste.
2. Fry the paste 5 min in a little oil with the bay and bruised lemongrass.
3. Add the chicken and 250 ml water, cover and simmer 25 min until the liquid has almost gone.
4. Lift out the chicken and fry it in hot oil until golden.
5. In the sauce left in the pan, add the grated coconut and sugar: stir CONSTANTLY over low heat for 10 min, until brown and dry.
6. That slow toasting is what makes serondeng. Scatter it over the chicken to serve.

Adapted from Cessha Andara (YouTube)

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