Method

• 1. Cut the chicken into 4 large pieces. Combine garlic, shallots and candlenuts in a mortar and pound with a pestle until it becomes a paste.
  2. Heat sunflower oil in a pan and sauté the galangal until it’s fragrant.
  3. Add the paste, bay leaves and ginger slices into the pan. Sauté all the ingredients together on low heat for 5 minutes.
  4. Stir in at least a ¼ cup of water fresh from the coconut for at least 10 minutes, or until the oil separates from the paste.
  5. Add the salt and chicken, ensuring that the latter is evenly coated with the mixture.
  6. Simmer the chicken until it is tender and all the coconut water has evaporated to leave behind a thick sauce in the pan.
  7. Set aside the chicken on some kitchen towels to cool it down; if you plan to leave it out for more than 3 hours, shift it to chill in your refrigerator instead.
  8. Deep fry the chicken until it is golden brown and crispy!

To make Sambal Jelantah:

1. 1. Pound all the ingredients together in a mortar using a pestle; if you don’t have a mortar and pestle, simply use a blender.
   2. Stir in heated sunflower oil and adjust salt to taste.

Tip from the chef: Always try to use the freshest free-range or organic whole chicken and coconut where possible as it tastes the best! Deep-fried chicken can be stored in your freezer for up to a month.