Kalio ayam

 Chicken in spicy coconut gravy

In most West Sumatra (Padang  - Minangkabau area) dishes, coconut milk/cream and turmeric play a major ingredient. Its creamy and spicy taste give a Padang dish more flavor and it is a unique dish to enjoy. If you wish to reduce the fat in this chicken in spicy coconut gravy, remove the skin from the chicken.

Serves: 4 Preparation time: 20 minutes Cooking time: 50 minutes Ready in: 1 hour 10 minutes

Ingredients

• 1½ kg baby chicken, cut into 8 pieces
• 750 ml (25 oz) coconut milk
• 500 ml (17 oz) coconut cream (thick coconut milk)
• 5 cm (2 in) galangal, shredded
• 2 tumeric leaves, knotted
• 3 kaffir lime leaves
• 2 lemongrass, crushed
• 2 tbsp red hot chilies, sliced
• 4 tbsp oil to fry

Spice paste

• 10 shallots
• 5 cloves garlic
• 1 tbsp coriander, roasted
• 5 candlenuts, roasted
• 5 cm turmeric roasted
• Salt to taste

Directions

1. Grind the ingredients for the spice paste.
2. Clean and wash the chicken, set aside.
3. Heat oil in a wok, add the ground ingredients, turmeric leaves, kaffir lime leaves and lemongrass until fragrant.
4. Add chicken to the wok, stir well and mix until the chicken changes color, pour coconut milk little by little, stir slowly and continue cooking until the chicken becomes nice and soft.
5. Pour coconut cream in little by little, stir slowly. Bring to a boil, reduce heat to low, stir regularly to prevent sticking and cook slowly until the sauce has thickened and surface glistens.
6. Remove from the heat, place in a bowl, and ready to serve.