Indonesian (Javanese, Sundanese, Minang)

Ayam Bali with Chicken Legs

Name: Ayam Bali with Chicken Legs
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Indonesian (Javanese, Sundanese, Minang)
Ingredients: 1 medium onion; 2 garlic cloves; 1 tbsp ginger; 2 red chilies; 4 brazil nuts; 1 tbsp halal-certified soya sauce; 5 tbsp peanut oil; 4 chicken legs; 1 cup coconut milk; 2 tbsp lemon juice; 0.5 tsp salt; 1 tbsp sugar

Chicken, red chilies and brazil nuts come together in this Indonesian dish, fragrant with ginger and deep-fried until golden.

1 hr · Serves 4 · Easy

Method

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Time: Prep 20 min · Cook 40 min · 60 min total
Difficulty: easy

1
Put the onion, garlic, ginger, chilies and nuts into a blender with the dark soya sauce and blend to a smooth puree.
2
De-skin the chicken. Let marinate the chicken in this paste for at least 2 hours. Heat the oil in a large, deep frying-pan. When it is hot, add the chicken pieces (without the marinade!) and fry until they are evenly browned.
120 min
3
Put the chicken pieces on a plate and keep warm. Add the puree mixture to the frying-pan and stir-fry for 5 minutes.
5 min
4
Stir in the remaining ingredients and bring to boil. Add the chicken pieces to the pan and baste them thoroughly with the liquid.
5
Reduce the heat to low and simmer the chicken, uncovered, for 30 minutes, or until the pieces are cooked through and tender.
30 min