Ayam Panggang is a traditional Christmas Island recipe for a dish of chicken cooked in an Indonesian-style spice paste with coconut milk. The full recipe is presented here and I hope you enjoy this classic Christmas Island version of: Ayam Panggang.
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Originally an Indonesian dish, this has been adapted as part of Christmas Island cuisine and is now commonly served on the island.
Ingredients:
2 tbsp coriander seeds
2 tbsp cumin seeds
1 tbsp fennel seeds
1 tbsp tamarind paste
1 tsp ground turmeric
4 lemongrass stalks, peeled and grated
6 garlic cloves
1 tbsp shrimp paste
1 onion, quartered
A large handful of dried red chillies, soaked in warm water
pinch of salt
360ml water
1.8kg chicken pieces (on the bone)
Oil
320ml coconut milk
Juice of 1 lemon
Method:
In a mortar or spice grinder, crush the coriander with the cumin, fennel and turmeric. In a blender, purée the tamarind paste with the grated lemongrass, kaffir lime leaves, shrimp paste, onion, garlic, soaked chilies and salt, adding a little water as needed, until you have a smooth paste. Mix together the dry spice mix and pulse until well blended.
Place a large pan over medium heat. Add a generous glug of oil and use to cook the spice paste, stirring, until the mixture becomes aromatic.
Add the chicken and about 260ml of the coconut milk. Bring to a simmer and cook for about 30 minutes or until the chicken is tender.
When the chicken is done, add the remainder of the coconut milk and the lemon juice and stir then bring back to a simmer.
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