Main course

Ayam Goreng Kalasan

Chicken simmered in coconut water with palm sugar, coriander, and salam leaves, then briefly fried to a caramelized crust.

What you’ll need

• chicken: 1600 g
• coconut water: 900 ml
• palm sugar: 80 g
• garlic: 25 g
• ground coriander: 8 g
• salam leaves: 4 pcs
• vegetable oil: 900 ml
• shallots: 150 g
• galangal: 30 g
• salt: 12 g

How to make it

1. Cut the chicken into 8-10 even pieces and pat dry. Blend the shallots, garlic, coriander, galangal, and salt to a smooth paste.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.