Hot & Spicy Chicken (Ayam Kalia)

Original Cooking from Central Sulawesi (Celebes), Indonesia

Ingredients :
3 tablespoons vegetable oil, to saute
1 chicken, cut into 8 parts
500 ml thick coconut milk, from 1 coconut
1/2 coconut, grated, fry dry, ground well

Spice paste :
7 red chillies
5 shallots
3 cloves garlic
2 1/2 cm gresh ginger
salt to taste

Methode :
Grind all spice paste ingredients using a granite pestle. Saute ground spices ingredients until fragrance. Put chicken and ground coconut. Gradually add coconut milk. Boil chicken until done and the sauce thickened.

Makes 8 servings.

Source : Selera Magazine, April 1992