serves
6
prep
15 minutes
cook
55 minutes
difficulty
Easy
serves
6
people
preparation
15
minutes
cooking
55
minutes
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
series • Cooking
PG
series • Cooking
PG
Ingredients
- 3 tbsp vegetable oil
- 2 lemongrass stalks, white and light green part only, bruised
- 6 makrut lime leaves
- 2 dried Indian bay leaves
- 3 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground fennel seeds
- 1 whole chicken, jointed and cut into 8-10 pieces
- Salt
- 2 tsp sugar
- 400 ml coconut cream
- Fried eschallots, to serve
- Sambal goreng kentang, to serve (recipe here)
For the rempah
- 6 large red eschallots, roughly chopped
- 3 garlic cloves
- 5 cm x 3 cm piece galangal
- 4 cm x 3 cm piece ginger
- 3 candlenuts
Instructions
- Combine the ingredients for the rempah in a blender or food processor and blitz to a smooth paste. If needed, add a little water to the paste to help it blend more easily.
- Heat a large saucepan over medium heat and add the oil. Fry the rempah for about 10 minutes, or until caramelised and the oil has separated from the paste.
- Add the lemongrass, lime leaves and bay leaves, and the dried spices. Stir to combine, then add the chicken and cook for about 5 minutes. Add 2 cups (500 ml) water, season generously with salt and add the sugar. Bring to a simmer. Simmer, covered for 10 minutes, then add the coconut cream and simmer for a further 30 minutes, or until the chicken is tender.
- Transfer to a serving dish and scatter with fried eschallots to serve. Serve the sambal goreng kentang on the side.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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The Cook Up with Adam Liaw
