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Ayam Bumbu Rujak (Chicken with Rujak Gravy)
Ayam Bumbu Rujak (Chicken with Rujak Gravy) is a traditional Indonesian recipe for a spicy curry of chicken in coconut milk flavoured with tamarind. The full recipe is presented here and I hope you enjoy this classic Indonesian version of Ayam Bumbu Rujak (Chicken with Rujak Gravy).
prep time
15 minutes
cook time
60 minutes
Total Time:
75 minutes
Serves:
6
Rating: 
Tags : CurryChilli RecipesSauce RecipesSpice RecipesChicken RecipesFowl RecipesIndonesia Recipes
This is a classic Indonesian chicken dish that includes
Bumbu a classic Indonesian spice paste.
Ingredients:
1.5 kg chicken jointed into frying pieces
8 sliced shallots
oil for frying
4 cloves garlic
2 birds' eye
chillies
5 crushed toasted candlenuts (or 10 toasted macadamia nuts)
3 birds' eye chillies
4
red chillies
1/8 tsp
turmeric
1 tsp salt
1 tsp sugar (palm sugar if available)
1 tsp
tamarind pulp
500ml
coconut milk
2cm length
galangal, crushed
2cm length
ginger, crushed
1
lemongrass stalk, bruised
Method:
Add 3 tbsp water off the boil to the tamarind paste to make tamarind juice. Add this to a food processor along with the sugar, salt, shallots, chillies, candlenuts, turmeric and 60ml coconut milk. Blend to a smooth paste and spoon into a wok on medium heat. Cook for about two minutes then set aside. Clean the wok, add more oil and stir-fry the chicken, ginger, galangal, ginger and lemongrass for five minutes. Add the cooked paste and stir fry for another minute before adding the remainder of the coconut milk. Simmer gently for forty-five minutes, until the chicken has cooked through.
Remove the ginger, galangal and lemongrass then serve on a warmed plate spooned over a bed of rice.
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