Ingredients:
 | One whole 3½-pound chicken |
| 1 tablespoon lemon juice |
| ¼ cup thin-sliced onion |
| 1 clove garlic, sliced thin |
| ¼ teaspoon turmeric |
| 1 teaspoon coriander |
| ¼ teaspoon ground cumin |
| 2 kemiri nuts, crushed |
| 1 slice ginger-about 1 teaspoon |
| ¼ teaspoon pepper |
| 2 cups coconut milk |
| 1 tablespoon peanut or corn oil |
| 1 teaspoon tamarind, dissolved in 1
tablespoon water |
| 1 teaspoon salt |
| 1 teaspoon sugar |
| 1 piece of laos |
| 1 piece of jeruk purut, or 1 square
inch of lemon peel |
|
Instructions:
| Cut the chicken into eight pieces,
discard the loose skin and fat and rub the pieces with the lemon juice. Broil for five
minutes, turn the pieces over and broil for five minutes more. The chicken will be
partially cooked and firm. |
| In a blender, prepare a smooth sauce
of the onion, garlic, turmeric, coriander, cumin, kemiri nuts, ginger, pepper and ½ cup
of the coconut milk. |
| Heat the oil in a saucepan or wok,
and pour the sauce. Stir fry for two minutes; then add the balance of the coconut milk,
the tamarind liquid, salt, sugar, salam, laos and jeruk purut (lemon peel). Add the pieces
of precooked chicken, and bring to a boil over medium heat. Cook for five minutes, basting
frequently; then continue to cook for twenty minutes more. The liquid will have reduced to
a rather thick sauce, and the chicken will be tender but still firm. |
Makes 6 servings, with other dishes |
