Indonesian chicken

Traditionally, chicken is fried, but it is better to pre-bake it in the oven. This is a relatively unusual dish because the sauce is white and does not include the chilli or turmeric that are traditional to Indonesian cuisine. The dish is most often garnished with fried onions.

You will need:

3 chicken quarters
4 cloves of garlic
1 onion, sliced
8 almonds
1 teaspoon ground coriander
3 tablespoons oil
4 cm fresh ginger
3 lime leaves
2 bay leaves
1 teaspoon granulated sugar
400 ml coconut milk
salt&sugar

Procedure:

Preheat the oven to 190 °C. Cut the chicken into four or eight pieces. Salt them and put them in an oiled baking dish. Brush the onions with oil and bake in the oven with the chicken until brown. Bake for 25-30 minutes. To prepare the sauce, process the garlic, onion, almonds and coriander in a blender or mortar into a fine paste. Heat the oil in a wok and lightly fry the paste to release the aroma.

Add the chicken to the wok with the ginger, bay leaf, lime leaves, sugar, coconut milk and salt. Mix well. Bring to the boil, reduce the heat and simmer uncovered for 30-40 minutes, until the chicken is tender and the coconut sauce has thickened and some of the liquid has evaporated. Stir occasionally. Remove the pounded ginger before serving. Serve with boiled rice.

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