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Ayam Goreng Kalasan: A pale, smooth paste coats the chicken with no visible candlenut chunks.01
Ayam Goreng Kalasan

Grind the restrained bumbu

Pat the chicken dry; do not wash it. Toast coriander and candlenut lightly, then blend them with shallot, garlic, and salt, adding only enough coconut water to move the blades. Arrange chicken snugly in a wide pot and rub the smooth paste over every piece.

Ready when

A pale, smooth paste coats the chicken with no visible candlenut chunks.

Use now

6/6 portions · 1×
1.2 kgsmall whole chicken, cut into 8ayam utuh kecil, potong 8
30 ggarlicbawang putih
60 gshallotsbawang merah
15 gcandlenutkemiri
5 gcoriander seedketumbar
12 gfine saltgaram halus
900 mlcoconut waterair kelapa