Best 3 Java Chicken Recipes

JAVA CHICKEN IN COCONUT SAUCE

Steps:

• Purée first 8 ingredients in blender until almost smooth. Transfer purée to small saucepan. Stir over medium-low heat until mixture is aromatic, about 5 minutes. Pour into medium bowl; cool completely. Add chicken to puree; toss to coat. Let stand 1 hour at room temperature or refrigerate up to 4 hours.
• Bring coconut milk, apple slices, lime leaves and lemongrass to boil in heavy large skillet. Reduce heat and simmer until flavors blend and mixture is slightly reduced, about 10 minutes. Add chicken and marinade mixture and simmer until chicken is cooked through, stirring occasionally, about 13 minutes. Season to taste with salt and pepper. Stir in lemon juice. Discard lime leaves and lemongrass. Transfer chicken mixture to bowl. Sprinkle with parsley and serve.

JAVA CHICKEN

Steps:

• Heat a sauté pan over medium flame, add oil, and sauté onion until transparent, about 8 minutes.
• Add the minced garlic and sauté for 1 minute, then add the coffee, brown sugar, vinegar, mustard, salt, and pepper (I like using tricolor rather than plain black pepper) and allow it to come to a boil.
• Reduce the temperature to low and let the mixture simmer for 10 minutes; remove from heat, pour into a glass bowl, cover loosely with paper or cloth towel, and set in the refrigerator to let cool.
• Place the chicken breasts in a Ziplog bag (or plastic container, in a single layer) and add the cooled marinade. Secure closed and refrigerate for 8 hours or overnight, turning/moving the breasts in the container at least once.
• Drain marinade from the chicken; set aside and reserve marinade.
• Using an indoor grill or over medium-hot coals, grill the chicken, covered, for about 20 minutes, turning once, until the juices run clear when pierced (breasts can also be broiled if grilling is unavailable, a Foreman Grill also works well).
• While the chicken is cooking, pour the reserved marinade into a small saucepan and, over medium heat, bring it to a boil.
• Reduce the temperature to medium-low and simmer the marinade for 10 minutes to make the sauce, until thickened. Do NOT serve the marinade without cooking it first! It must be cooked to be safe.
• When marinade has been cooked as the sauce, pour it over the completed chicken before serving.
• Serve with rice, wild rice, or orzo pasta, along with vegetables and a salad.
• Note: If you want to reduce the carbs for diabetic or lower carb eating, substitute heat-stable brown sugar substitute for the regular brown sugar.

JAVA CHICKEN CURRY, OPOR AYAM RECIPE - (5/5)

Steps:

• Wash clean the chicken and cut into 5-6 pieces. Wash the lemongrass and cut into two pieces and lightly bruise. Peel the garlic and shallots, chop up with a kitchen knife Mix coriander seeds, white peppercorns and candle nuts, heat the non stick skillet and toast the spices mixture. Toast until fragrant about 3 minutes. Grind the shallots, garlic, toasted coriander seeds, white peppercorns and candle nuts. Heat up oil in a wok or non-stick pan, add in the spice paste and fry until aromatic. Add the chicken, lemongrass, kaffir lime leaves, ginger, tamarind pulp and Indonesian bay leaves (daun salam), cook at medium heat for about 15 minutes. If it seems too dry up, you can always add up sufficient amount of water. When the chicken turn it color and aromatic, lower the heat and pour the light coconut milk, season well with salt and sugar. *If it looks too thick, you can always add up a cup of water or chicken broth. Gently cook until the chicken perfectly done around 35-45minutes. Take the chicken with a slotted spoon, arrange in the serving bowl and ladle the coconut milk broth over the chicken, garnish with kaffir lime leaves and sprinkle a smattering fried shallots for some crunch.