Javanese Chicken Lodho Recipe
Author: Arie's Kitchen
Recipe type: Poultry - Chicken
Cuisine: Indonesian
Serves: 4 - 6
- 1 whole chicken, around 1.5 kg (butterflied or cut up in pieces)
- 5 kafir lime leaves
- 3 salam leaves (can be replaced with a bay leaf)
- 3 tbsp cooking oil
- 2 stalks lemongrass, crushed
- 400 ml cans of light coconut milk or 200ml thick coconut milk + 200ml water
- 4 big red chillies (you can add more if you like spicy)
- 4 cloves of garlic
- 4 red onions (2 big French shallots)
- 2 cm ginger
- 2 cm galangal
- 1 piece kencur small size, approximately 2 cm (can skip if you don't have)
- ½ tbsp coriander powder (1 tbsp whole coriander)
- ½ tsp black pepper powder (1 tsp whole peppercorns)
- ½ tsp turmeric powder (2 cm fresh turmeric)
- Salt to taste
- Heat a skillet or pan with a lid, sauté the paste along with lime leaves, lemon grass and salam/bay leaves until fragrant and turned to golden brown.
- Add chicken, make sure chicken is covered in spices and then put the lid on. Cook until half cooked.
- Add coconut milk, stir well and reduce the heat.
- Cook until sauce thickens. Turn off the heat, let the chicken to cool down.
- Once the chicken is cooled down, coat the entire surface with the remaining thick sauce.
- Grill chicken over a fire or it can be baked in the oven for 25 minutes in 200 degrees Celsius or until the skin turns brown.
- Before serving, pour the rest of the seasoning sauce on it.
Recipe by Arie's Kitchen at https://arieskitchen.net/javanese-chicken-lodho-recipe/
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