Entree: Indonesia – Papua – Ayam Kampung Papua (Papuan-style free-range chicken braised in native spice paste and coconut milk)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr 5 min

Ingredients

- 1 whole kampung (free-range) chicken, cut into 8 pieces, about 3 lb (1.4 kg)
- 2 tbsp (30 ml) vegetable oil
- 1 cup (240 ml) coconut milk (thick)
- 3/4 cup (180 ml) water or light chicken stock
- 6 shallots, roughly chopped
- 4 cloves garlic
- 2 inches (5 cm) fresh turmeric, peeled (or 1 tbsp / 8 g ground turmeric)
- 1 inch (2.5 cm) galangal, sliced (or 1 tsp / 2 g galangal powder)
- 3 candlenuts (kemiri) or 2 tbsp (20 g) macadamia/almond if unavailable
- 2 stalks lemongrass, white parts bruised and smashed
- 4 kaffir lime leaves, torn
- 4 bird’s eye chilies (adjust to taste) or 1-2 red chilies sliced
- 1 tbsp (15 ml) tamarind water or 1 tsp (5 g) tamarind paste
- 1 tsp (6 g) salt, or to taste
- 1 tsp (4 g) palm sugar or brown sugar
- 2 tbsp (30 ml) lime juice or to taste
- 1/4 cup (10 g) chopped fresh cilantro or kemangi (lemon basil) for garnish

Instructions

1. Make the spice paste: in a blender or mortar and pestle combine shallots, garlic, turmeric, galangal, candlenuts, and bird’s eye chilies; blend with a splash of water to form a smooth paste.
2. Heat the vegetable oil in a large heavy-bottomed pan over medium heat. Add the spice paste and sauté until fragrant and the oil separates, about 3–5 minutes.
3. Add the chicken pieces and brown lightly on all sides, coating with the spice paste, about 6–8 minutes.
4. Add the lemongrass, kaffir lime leaves, tamarind, coconut milk and water or stock. Stir to combine, bring to a gentle simmer, then reduce heat to low.
5. Cover and braise until the chicken is tender and cooked through, about 30–40 minutes, turning pieces once. If sauce reduces too much, add a splash more water.
6. Season with salt and palm sugar, then finish with lime juice to brighten the flavors. Adjust seasoning to taste.
7. Serve hot, garnished with chopped cilantro or kemangi, alongside steamed rice or sago as preferred.