Patong Ayam

Serves 16-24

Ingredients

• 4 chicken (2.5 lb) cut into parts
• 4 can (13.5 oz) unsweetened coconut milk, plus 4 cans water
• 4 large potatoes, peeled and cut into 1" chunks
• 2 tbsp salt
• 4 tbsp sugar

Rempah

• 16 quarter sized slices galangal, cut up
• 16 candlenuts, soaked in water for 10 minutes
• 8 stalks lemongrass, trimmed and sliced
• 32 shallots or 8 medium onions peeled and sliced
• 20 cloves garlic, peeled and sliced
• 1 1" cube blachan
• 4/3 C veg oil
• 1/2 C red chile paste
• 1/2 C indian style curry powder

Procedure

1. Grind galangal, candlenuts, lemongrass, shallots, garlic, blachan to a smooth paste in a blender or food processor. Add water to facilitate blending if necessary.
2. Heat the oil in a wok over medium heat. Add chile paste and fry for 2 minutes, until it takes on a reddish hue.
3. Add the ground mixture and fry stirring frequently over low heat until it is completely combined with the oil.
4. Continue frying until the rempah is fragrant and has a dark mahogany red color and a consistency of porridge, about 8 minutes.
5. It is ready when the reddish oil seeps out.
6. Blend in the curry powder and simmer for 1 minute, then set aside.
7. Bring a large pot of water to a boil. Add the chicken and bring to a second boil. Cook until the scum rises to the surface, about 2 minutes.
8. Remove the chicken.
9. In a large saucepan combine the coconut milk, water, chicken, and rempah.
10. Bring to a boil and reduce heat and simmer for 30 minutes. Add the potatoes during the last 15 minutes of cooking.
11. Season with salt and sugar.