Ayam goreng

Instructions

1. Blend the galangal, turmeric, garlic and candlenuts with a little coconut water until you get a smooth paste.
2. Fry the paste in a saucepan with the bay leaf for 3 minutes.
3. Add the rest of the coconut water, the sugar, salt and coriander, then simmer the chicken for 20 minutes, covered, until tender.
4. Drain the pieces and let them dry for a few minutes.
5. Heat the oil to 170 °C in a deep pan.
6. Fry the pieces for 5 to 6 minutes per side until well browned and crispy.
7. Drain on paper towels and serve with rice and sambal.