- 1 chicken (1 to 1½ kg)
- 8 tablespoons groundnut oil
- 1 large onion
- 2 cloves of garlic
- 1 teaspoon trassi
- 200 ml water
- 1 dessertspoon goela Djawa
- 300 ml Coconut milk
- pepper, salt & kecap manis
- 4 hard boiled eggs
- 4 kemiri nuts
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon laos powder
- ½ teaspoon turmeric
Divide the chicken into 4 equal portions, wash and dry. Rub in pepper and salt.
Dice the onion and crush the garlic.
Crush or grate the kemiri nuts and mix with the coriander, cumin, laos and turmeric.
In a thick bottomed pan, heat the oil and fry the chicken on all sides to
a golden colour. Reduce the heat slightly and add the onions and garlic, stir
until the onion is cooked and nicely browned. Add the bumbu's and fry for a
further 2 minutes then add the trassi and fry for a further minute.
Now add the water and goela Djawa to the pan. Bring to the boil and cover the pan with a lid and simmer the chicken on a low heat for a further 30 minutes until well done.
Remove lid and add the coconut milk and, leaving the lid of the pan, reduce the sauce to about half. Bring to taste with pepper, salt or kecap manis. Add the peeled, hard boiled eggs.
Serve with boiled rice and atjar.
Image © Sakurai Midori