Entree: Indonesia – Flores & Timor – Kolo Ayam (Regional Flores and Timor spiced chicken simmered in coconut and tamarind then finished over high heat for char)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 5 min

Total 1 hr 5 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 1 cup (240 ml) coconut milk
- 1/2 cup (120 ml) water
- 3 tbsp (45 ml) neutral oil (vegetable or coconut oil)
- 6 shallots
- 4 cloves garlic
- 2 candlenuts or 2 tbsp (14 g) macadamia nuts as substitute
- 1 tsp (5 g) ground turmeric or 1 tbsp (6 g) fresh grated turmeric
- 1 tsp (2 g) ground coriander
- 1 small piece galangal or ginger, about 1 inch (15 g), peeled
- 2 bird's eye chilies or 1 jalapeño, to taste
- 1 tbsp (15 ml) tamarind paste diluted in 2 tbsp (30 ml) warm water
- 1 tsp (5 g) palm sugar or brown sugar
- 2 tsp (10 g) salt, divided
- 3 kaffir lime leaves or 1 tbsp (6 g) lime zest and a squeeze of lime juice
- 2 stalks lemongrass, bruised and tied (optional)
- 2 tbsp (8 g) chopped fresh cilantro or scallion greens for garnish

Instructions

1. Make the bumbu: in a food processor or using a mortar and pestle, blend shallots, garlic, candlenuts, turmeric, coriander, galangal, and chilies to a smooth paste, adding 1 tbsp (15 ml) water if needed.
2. Heat oil in a wide pan or Dutch oven over medium heat. Fry the spice paste until fragrant and the oil separates, about 4–6 minutes.
3. Add chicken pieces and sear briefly, turning to coat in the paste. Pour in coconut milk and 1/2 cup (120 ml) water, add tamarind mixture, palm sugar, kaffir lime leaves (or zest), lemongrass, and 1 tsp (5 g) salt. Bring to a gentle simmer.
4. Cover and cook over low heat for 25–35 minutes, or until chicken is tender and sauce has reduced and thickened. Taste and adjust seasoning with remaining salt and lime juice if desired.
5. Finish for char: remove chicken pieces and brush lightly with a little oil. Grill briefly over hot coals or sear in a very hot skillet 1–2 minutes per side to develop char and deeper flavor.
6. Arrange on a platter, spoon pan sauce over the chicken, and garnish with chopped cilantro or scallion greens. Serve with steamed rice or local tubers.