Ingredients
Equipment
Method
Preparing the Chicken
- In a glass bowl, combine 1 teaspoon of salt with 4 tablespoons of lemon juice. Add the chicken pieces to the bowl, . Massage the liquid gently into the chicken.
Preparing the Coriander
- Heat a small skillet over medium heat. Add the coriander seeds and stir constantly until they start to smoke slightly. Remove promptly from the pan to prevent burning.
- Grind the toasted coriander seeds in a spice or coffee grinder.
Preparing the Lemongrass & Galangal
- Bruise the lemon grass stalk by gently hitting it with a mallet, then cut it into 10cm pieces.
- Peel a 2.5cm piece of galangal and cut it into slices.
Rinsing the Chicken
- After marinating in the lemon juice and salt mixture, rinse the chicken under cold water and pat dry with paper towels.
Preparing the Boemboe
- In a food processor, combine shallots, chili, ground coriander, turmeric, salt, macadamia nuts, and garlic. Pulse until a smooth paste forms.You may have to scrape down the bowl of the food processor from time to time.
Cooking / Marinating the Chicken
- In a Dutch oven over medium heat, add a teaspoon of oil. Once hot, add the boemboe paste and cook, stirring constantly to release the aromatics.
- Add the chicken stock, tamarind, galangal, and lemongrass.
- Add the chicken to the pot, cover with a lid, and cook for 30 minutes, flipping the chicken every 10 minutes.
- After cooking, remove the chicken and allow it to cool slightly. Remove the galangal and lemongrass from the marinade, reserving the rest in a bowl. You can use this later to add to white rice and give it a great flavor.
Frying the Chicken
- Clean the Dutch oven, and dry it off thoroughly.
- Heat 250ml of oil until it reaches 175°C (350°F).
- Working in batches, fry the chicken for 5-7 minutes, or until golden brown and crispy, turning halfway through.
- Transfer the fried chicken to a rack with paper towels underneath to drain excess oil.
