You will need a tough boiling fowl for
this recipe, because the longer the cooking time, the better the flavor.
If using a roasting chicken, shorten the cooking time so that the
chicken stays whole, and reduce the gravy as described at the end of the
Ingredients : Serves 6-8
1 1/2 teaspoons
Boiling fowl, about 2 kg
Chili powder, or to taste
Onion, finely sliced
Garlic, finely chopped
Finely chopped fresh ginger
Lemon grass or 2 strips lemon rind
Small stick cinnamon
Daun pandan, optional
Truss fowl as
for roasting and put it into a large saucepan with enough coconut milk
to come two thirds of the way up the bird.
Add all the
ingredients except the fennel, lemon juice and ghee.
Bring to the
boil, then simmer 30 minutes.
and lemon juice, turn the bird over and continue simmering until the
fowl is tender.
It may be
necessary to add more hot water or coconut milk if the liquid cooks
into a bowl, leaving the bird in the pan.
Add ghee to
pan and fry the bird, turning it on all sides, until golden brown all
gravy back into the pan and simmer until thick.
If using a
roasting chicken, remove it from pan after browning, pour gravy back and
cook until thick, then return chicken to heat through.
Taste and add
more salt and lemon juice if necessary.
rice and other curries and accompaniments.