Ajam kelapa (Chicken in spicy coconut sauce)

This recipe requires preparation in advance!

This is an easy chicken recipe from Malaya.

Ajam kelapa (Chicken in spicy coconut sauce)

Servings:	Serves 4
Calories per serving:	1631
Ready in:	12 hours 45 minutes
Prep. time:	12 hours 5 minutes
Cook time:	40 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	27th October 2012

Best recipe review Spicey! 5/5 Nice and galicy The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 kg chicken pieces (bone in) or 500-600 g (boneless)
• 1½ teaspoons turmeric
• Salt
• 1½ tablespoons fresh ginger root, peeled
• 2 medium onions, roughly chopped
• 4 bulbs garlic, or to taste, peeled
• 1 tablespoon sambal ulek or to taste
• 30 ml water
• 60 ml peanut oil
• 500 ml thick coconut milk
• 1 teaspoon sugar
• 2 curry leaves
• 1 spring onion, finely chopped

Mise en place

• Marinate the chicken (see below).

Method

1. Wash and dry the chicken pieces.
2. Rub the turmeric with a little salt into the chicken and place in a bowl.
3. Using a food processor or blender, purée the ginger, onions, garlic, sambal ulek and water.
4. Pour over the chicken, mix well and marinate for several hours or overnight.
5. Remove the chicken pieces from the marinade (remove as much marinade as possible) and reserve.
6. Heat the oil in a wok to a moderate heat and stir-fry the marinade for a couple of minutes.
7. Add the chicken pieces and stir-fry until they are golden brown (about 10 minutes).
8. Add the coconut milk, sugar and curry leaves.
9. Stir, salt to taste and simmer, partially covered until the chicken is cooked.
10. Serve garnished with the chopped spring onion.

Serving suggestions

Serve with Nasi sayur.

Variations

If using boneless chicken, you can cut it into smaller chunks, but you will need to reduce the cooking time accordingly.

Try it with other poultry or game birds.

See also

• Get chicken pieces the economical way, joint the chicken yourself

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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