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Ayam Goreng – Fried Chicken with Turmeric Spice Paste
For Ayam Goreng you first simmer chicken pieces in a yellow paste of turmeric, shallots and candlenuts until the liquid cooks away, then fry them briefly. The meat ends up cooked through and well seasoned inside, and the skin turns crisp. Bebek goreng works with duck and needs more than twice as long in the pot.
Ayam Goreng – Fried Chicken with Turmeric Spice Paste
Laura Chen
4
20 minutes
70 minutes
520
Indonesian
Main course
For Ayam Goreng you first simmer chicken pieces in a yellow paste of turmeric, shallots and candlenuts until the liquid cooks away, then fry them briefly. The meat ends up cooked through and well seasoned inside, and the skin turns crisp. Bebek goreng works with duck and needs more than twice as long in the pot.
Ingredients
For the spice paste:
- 6 shallots
- 5 garlic cloves
- 3 kemiri (candlenuts, oily nuts from an Asian grocery store)
- 3 cm fresh turmeric (or 1 tsp ground)
- 2 cm ginger
- 1 tbsp coriander seeds
- 1.5 tsp salt
For the chicken:
- 1.2 kg bone-in chicken pieces (thighs and drumsticks)
- 3 cm galangal (Thai ginger), sliced
- 2 stalks lemongrass, bruised
- 3 Indonesian bay leaves (salam leaves)
- 2 makrut lime leaves
- 1 tsp palm sugar (or brown sugar)
- 400 ml water
- 1 l oil for frying
To serve:
- 1 cucumber, sliced
- Sambal, as desired
Instructions
- Toast the coriander seeds in a dry pan for 1 minute, until fragrant. Blend or pound them with the shallots, garlic, candlenuts, turmeric, ginger and salt into a smooth paste.
- Pat the chicken pieces dry and cut the thick parts down to the bone so the paste can get into the meat.
- Put the chicken, paste, galangal, lemongrass, Indonesian bay leaves, lime leaves, palm sugar and water into a wide pot and bring to a boil.
- Simmer the chicken uncovered over medium heat for 30 to 35 minutes, turning it every 10 minutes. At the end the liquid has almost cooked away and the paste clings to the meat.
- Remove the pieces and let them steam off on a rack for 15 minutes. Scrape together the spice residue in the pot and set it aside.
- Heat the oil in a wok or pot to 180 °C (356 °F). Fry the chicken in 2 to 3 batches for 5 to 7 minutes each, until the skin is dark golden and crisp.
- Finally, fry the spice residue for 1 minute, until golden brown and crumbly. Drain the chicken and crumbs on paper towels.
- Scatter the crumbs over the chicken and serve with rice, cucumber and sambal.
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