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Central Java Fried Chicken-Ayam Goreng Jawa

This is Central Java Fried Chicken recipe. Two easy steps to make this fried chicken. First, boil the chicken with spiced coconut milk, this step will also tenderize the meat. Then, just fry the chicken quickly in hot oil when ready to be served. The chicken will be full of flavors from the spiced coconut milk. I served the chicken with cucumber and carrot pickles, and spicy sweet soy sauce. The cucumber and carrot pickle recipe will be available on my next post.

Recipe adapted from Sri Owen’s Indonesian Food

Central Java Fried Chicken-Ayam Goreng Jawa
(Printable Recipe)


1 Free Range Chicken, about 1 ½ kg (3 ¼ lb), cut into 8 or 10 pieces
Peanut Oil for deep-frying

Paste (Bumbu)
390 ml/ 14 fl oz Coconut Milk
6 Shallots
1 ½ tsp Ground Coriander
3 Candlenuts or Macadamia Nuts, chopped
1 tsp Chopped Fresh Turmeric
1 ½ tsp Chopped Fresh Galangal
1 ½ tsp Finely Chopped Lemongrass
1 ½ tsp Sea Salt and more to taste


Using just 3 Tbsp of the coconut milk, blend all the other ingredients for the paste (bumbu) to make a not-too-smooth paste.

Put the rest of the coconut milk in a saucepan, and add the paste. Mix thoroughly, add the chicken pieces, and boil for 45-50 minutes until the meat has absorbed the sauce.

Allow cooling, and then deep-frying the chicken in several batches until golden brown.


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