Kolhapur x Indonesia
Kolhapuri ayam bakar
Kolhapur's fiery masala meets Java's sticky grilled chicken. Keep a glass of water handy.
80 minTime
52 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original863kcalsame
52 gproteinsame
5 gfibresame
80minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Toast the coconut and sesame on low heat for 3 minutes until golden. Grind with the shallots, garlic, ginger, lemongrass, turmeric and Kolhapuri masala to a paste.
- 2Fry the paste in the oil on medium heat for 5 minutes. Add the chicken and coat for 3 minutes.
- 3Add the coconut milk, tamarind water, 2 tbsp kecap manis and salt. Simmer covered on low heat for 25 minutes, then uncovered 10 minutes until the sauce clings and no pink remains at the bone.
- 4Meanwhile, rinse the rice and cook in 2 1/4 cups water, covered, on low heat for 15 minutes.
- 5Mix the rest of the kecap manis with 2 tbsp pan sauce. Grill the chicken on a hot grill pan on high heat for 4 minutes a side, brushing with the glaze.
- 6Char the tomatoes and chillies over a flame for 3 minutes. Pound with salt and lime juice into a rough sambal.
Serve it like this
Lean a glossy chicken leg against a dome of rice on a banana leaf, with a spoon of smoky sambal and fanned cucumber beside it.
