Spicy Whole Chicken (Ayam Golek)


1.5 kg Chicken
Coarse salt for rubbing
125 ml Cooking oil
2.5 cm knob Galangal, peeled and lightly crushed
1 stalk Lemon grass, bruised
tsp Ground turmeric
2 tsp Tamarind pulp, mixed with 125 ml water, squeezed and juice strained
Salt and sugar to taste
1 liter Coconut cream, extracted from 2 grated coconuts
Finely Ground
20 Shallots, peeled
5 cloves Garlic, peeled
2 stalks Lemon grass, sliced
10 Dried chilies, boiled to soften
2.5 cm knob Ginger, peeled




Rub chicken with coarse salt. Wash and drain. Make several slits in the chicken breast. Heat cooking oil in a pot and fry ground ingredients until fragrant. Add galangal, lemon grass, ground turmeric, tamarind juice, salt and sugar to taste. Stir evenly. Pour in coconut cream, stir and add the chicken. Cook until gravy thickens and the chicken is tender.

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