Javanese Chicken Lodho Recipe
 
 
Author:
Recipe type: Poultry - Chicken
Cuisine: Indonesian
Serves: 4 - 6
Ingredients:
  • 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
Paste:
  • 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
Cooking Instructions:
  1. 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.
  2. Add chicken, make sure chicken is covered in spices and then put the lid on. Cook until half cooked.
  3. Add coconut milk, stir well and reduce the heat.
  4. Cook until sauce thickens. Turn off the heat, let the chicken to cool down.
  5. Once the chicken is cooled down, coat the entire surface with the remaining thick sauce.
  6. 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.
  7. Before serving, pour the rest of the seasoning sauce on it.
Recipe by Arie's Kitchen at https://arieskitchen.net/javanese-chicken-lodho-recipe/