Ayam Golek
Ingredients- 1.2-1.5kg chicken, chopped into chunky pieces (approx. 16 pieces)
- 1 Tbsp salt
- 1 tsp turmeric powder
- 2 slices tamarind skin
- 400ml coconut milk
Ground spice ingredients (combined)
- 25 dried chillies, soaked and seeded
- 250g shallots
- 2 stalks lemongrass
- 2.5cm knob old ginger
- 1½ Tbsp meat curry powder
Seasoning
- Salt and sugar to taste
- 1 Tbsp chicken stock granules
Method
Marinate chicken pieces with salt and turmeric powder for at least 30 minutes. Heat coconut milk and add ground spice ingredients, tamarind skin and seasoning. Simmer until gravy is thick.
Arrange marinated chicken pieces on a baking tray. Bake, grill or roast in the oven at 190°C or, if preferred, barbecue the chicken for 15-20 minutes or until golden brown. Spoon the thickened gravy over the chicken and continue to roast for 8-10 minutes or until cooked through. Serve immediately.
