Indonesian Ayam Kalasan (twice cooked - grill or fried chicken with coconut juice spice marinade)

There are many versions for this Indonesian dish. I believe this one has a good balance of spices and is not too difficult to make.

Ingredients
Whole chicken (or 6 to 8 chicken drumsticks)
Coconut juice (yes, not coconut milk)

Spice & Seasoning 
Ground coriander
Ground cumin (a pinch)
Ground turmeric (a pinch)
Nutmeg (a tiny pinch)
Bashed lemongrass (2 stalks)
Galanga (2 slices)
Garlic
Red shallot
Salt
Pepper

Fresh dipping salsa sauce:
Tomatoes, Chilli, Dark Soy sauce, spring onions.
Chop finely and mix well.

Side salad:
Lettuce (buttercut or Italian cos)
Cucumber sliced thinly

Method:

1. Heat oil in frying pan. Fry garlic, shallot, galangal and lemongrass till fragrant.
2. Add dry ground spices. Turn down the heat.
3. Pour in coconut juice (fresh or packed) and bring to the boil.
4. Put in chicken (whole or pieces). Cover and turn down the heat.
5. After 10 minutes, remove chicken from the pot and drain excess stock.
6. Rest the meat for at least 5 - 10 minutes.
7. Meanwhile, heat up the grill. Alternatively, you may pan fry or deep fry the meat.
8. Fry or grill on both sides till golden brown.
9. Serve with steamed rice (coconut, pandan or saffron), salsa dip and salad (ingredients as above) and spicy soup. Yes!




* Bonus dish: drain the spices from the marinade/chicken stock.
Add cubed carrots, potatoes and onions and bring to the boil. Viola!

* Note: this is the "reverse" process of the Vietnamese coconut juice chicken which I will be sharing with you soon.