Ayam Lodho "Tulungagung Spicy Chicken Curry"

“Ayam Lodho” as a special dish made of chicken that is still young and cooked with spicy seasoning as a trademark. This dish taste really special. The taste of chicken broth blends perfectly with the delicious coconut milk. But can be a daily menu you can also serve it during Eid. “Ayam Lodho” is a rival of “Opor Ayam”, which is a kind of typical Chicken Curry East Java, especially the area around the Tulungagung.

Ingredients:

• 1 young chickens (1 pound) 
• 2 stalks lemongrass, crushed 
• 1/2 inch ginger, crushed 
• 2 lime leaves 
• 2 bay leaves 
• 2 teaspoons salt 
• 1 teaspoon brown sugar 
• 1 teaspoon pepper 
• 250 cc and 500 cc thick coconut milk diluted 1 old coconut 
• 2 tablespoons cooking oil for frying 

Ground Spices:

• 10 red onions 
• 4 cloves of garlic 
• 1 teaspoon coriander 
• 1/2 teaspoon cumin 
• 5 pieces of cayenne pepper 
• 2 red chilies 
• 2 inch turmeric 
• 1 inch ginger 
• 1 inch Kaempferia galanga L 
• 1 inch galangal 

Directions:

1. Slice the chicken from the front of the chest down, then spread wide open cock up. 
2. Grilled chicken on a fire while turning occasionally until a yellow-brown 
3. Heat the oil. Saute ground spices, lemongrass, ginger, and lime leaves until fragrant Add thin coconut milk into a stir. Bring to a boil. 
4. Put roast chicken with a stir and add the bay leaves, salt, pepper and brown sugar Continue cooking over low heat until boiling. 
5. We can also add cayenne pepper and red pepper to taste during boiling. 
6. Add thick coconut milk. Continue cooking over low heat until the sauce becomes very viscous 
7. This dish should be stored overnight and reheated the next day, because the more pervasive the more delicious marinade to serve.