How to cook sumatran chicken stew ( ayam semur ala medan)

Start by marinating bite sized chicken thighs with 1/2 tspn salt and ground turmeric. Remember to use a good quality & fresh ground as it makes a world of difference. marinade for 30 minutes.

While chicken is marinating-prepare aromatic spice blend. Blend onion, garlic and ginger. Once it is blended add diced tomato. Blend some more and finally add the candlenut and crush to a paste.

Now heat a wok with some oil on high heat. Flash fry the chicken in batches to seal the edge. Only par cook the chicken as we will cook it further at a later stage.

As you can see the chicken is still pale and partially cooked.

This is the candlenut (buah keras) used. It thickens the stew and gives it a creamy texture.

This is the resulting spice blend. You can make it as smooth or as coarse as you desire. Dicing the onion , ginger and garlic makes grinding easier.

These are the whole spices used.

Once the chicken has been half cooked- remove some of the oil leaving about 1 tbpn behind. Add the whole spice in the oil.

Add the ground aromatic. Keep frying till its nice and golden brown. You may need to add a tbpn of oil everytime it get dry.

Now add the kicap manis and dark caramel sauce. taste and adjust salt & sugar. Add 1/2 cup of water and fried chilli flakes. Cook this for 15-20 minutes till thick.

Now return the par cooked chicken. Cook for a further 10 minutes.

Add coconut milk. Start by adding 50ml. Taste. Add more milk in small batches till you are happy with the taste.

I am adding the whole 300ml

Cook till its thick and when you are happy with the taste.

Serve hot with steam rice or roti.