Javanese Fried Chicken

 Malay cuisine of Malaysia also have adopted some of their neighbors' cuisine traditions, such as rendang adopted from Minangkabau in Sumatra, and satay and other cuisine  from Java. However, the Malays have developed distinctive tastes and recipes. One among the Java cuisine is the fried chicken .

1.5kg chicken,cut into bite size pieces

375ml coconut milk

4 tbsp tamarind juice (made with 1 tsp tamarind paste)

55gm rice flour

Salt to taste

Oil for deep frying

Spice paste

4 red chillies

2 tsp coriander seeds

2 candlenuts

12 shallots,peeled

1 stalk,lemongrass

2.5cm galangal,peeled

2.5cm fresh turmeric,peeled

2 tsp grated palm sugar/gula melaka


Combine ingredients for spice paste in a food processor and blend until smooth.Combine chicken ,coconut milk,tamarind juice,salt and spice paste in a large pot and simmer over medium heat until chicken is tender and the gravy is thick.Remove from heat and leave the chicken in the gravy to marinate for at least 4hrs in the refrigerator.Remove from the refrigerator and separate the chicken from the gravy.

Coat chicken with rice flour.Heat oil in a wok and deep fry the chicken until golden brown.Drainwell.Serve the chicken with the reserved gravy by the side.