Javanese-Style Chicken (Ayam Goreng)
Hot and tangy chicken cooked in a tamarind-spiced sauce and fried.
Ingredients
- 3/4 C water
- 1 T tamarind pulp or powder (or 2 T lemon juice)
- 2 t ground coriander
- 1 1/2 t salt
- 1/4 t ground turmeric
- 6 blanched whole almonds
- 1 small onion, quartered
- 1 clove garlic, quartered
- 2 small jalapeños, halved and seeded
- 1 stalk lemongrass (or 3 strips lemon peel)
- 2 large chicken breasts, quartered
- 3 T oil
- 3 C hot cooked rice
Instructions
- Blend water, tamarind, spices, almonds, onion, garlic, and peppers until smooth.
- Simmer mixture with lemongrass and chicken 5 minutes until thick.
- Remove chicken and discard lemongrass. Reserve sauce.
- Brown chicken in oil 15–20 minutes. Serve with rice mixed with reserved sauce.