2.5cm (1 inch) piece of fresh root ginger,
peeled and chopped
2 tbsp finely chopped Brazil nuts
1 tbsp ground coriander
2 tsp ground cumin
2 tsp chopped fresh galangal
1 tsp salt
1/2 tsp fennel seeds, crushed
1/4 tsp pepper
1 tbsp vegetable oil
To garnish -
fried onion rings
the spice paste ingredients in a blender or spice mill and blend to a
thick paste. Rub the paste over the chicken pieces and place in a
non-metallic dish. Cover and marinate for 2 hours.
Heat 2 tbsp of the oil in a saute pan. Add the onions and fry over a
moderate heat, stirring frequently, for 10 minutes or until softened and
golden. Remove with a slotted spoon; drain on kitchen paper.
remaining oil to the pan and stir in the chicken. Fry over a low heat
for 15 minutes, turning occasionally, until pale golden. Remove the
chicken from the pan, stir in 300ml (1/2 pint) of the coconut milk and
the measured water. Add the lemon grass, cinnamon and curry leaves,
bring to the boil, then return the chicken to the pan and cook,
uncovered, over a low heat for 40 minutes.
Stir in the remaining coconut milk and lemon juice, and cook for 10
minutes. Serve hot, garnished with the onions.
The English translation for "Ayam" is
chicken. The English translation for this dish is chicken and coconut