“This is a traditional Indonesian recipe for fried chicken, but I have made it a bit healthier - it still tastes good but I have substituted the frying for grilling and steaming the chicken first instead of simmering in coconut milk. I use drumsticks but you could use chicken thighs (with bone) or traditionally a whole chicken disected into small pieces. You do need to leave the skin on the chicken or it won't crisp up when grilled. If you can find fresh tumeric root use about 1 cm piece, it has a more intense flavour”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the spices, tamarind, salt and garlic cloves. Add enough water to make a moist paste.
  2. Add the chicken to the paste and massage into the chicken flesh. You make want to wear gloves as the tumeric can stain your skin.
  3. Marinade for a couple of hours in the fridge.
  4. Pour the coconut milk over chicken and place in a dish in a single layer.
  5. Place in a steamer and steam for 20 minutes.
  6. Remove and grill turning to brown evenly.

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