Ayam Mangupa (South Batak Tribal Chicken Curry)

The original recipe was given by a friend of mine that i told you in the previous post (ayam gota). This one is its counterpart, and using «goseng ». I modified the original recipe, a little bit to my liking.

Ingredients:

• 4 upper chicken legs
• 1 old coconut (search on youtube to know how to determine a good one, and the best way to open it)
• 1 cm galanga, crushed
• 2 shallots, sliced
• 1 tsp of ground cumin
• 1 tsp of ground coriander seeds
• 2 tsb of cooking oil
• a big pinch of tamarind, dissolve with 200 ml of hot water

Ground Spices

• 1 cm of ginger
• 1 cm of turmeric
• 2 cloves of garlic
• 2 stalks of lemongrass
• 3 green chilies (or red)
• salt
• 1 tsp of andaliman (schezuan pepper)
• 1 tsp of white pepper

Methode:

1. Make the Goseng first. Grate the coconut meat, dry-fry (without oil) together with the ground coriander until fragrant and the colour turns into dark brown. Tips from my friend: using small fire, keep on stiring until all grated coconut turn into an even-looking dark brown. Crush goseng using your pestle (it should be oily and turns into paste alike). Set aside.  
2. Heat oil in a big pan, and stir–fry sliced shallots until fragrant (i use low fire). Add ground spices, and add chicken. Cover the pan. Keep cooking until chicken is half ready, and stir gently every now and then (this may take a long time – careful, you don't want your chicken to fall apart).
3. Add goseng to the chicken, stir gently and add tamarind water.
4. Add cumin, and continue cooking until chicken is ready  and goseng turns into an oily paste and yet a little bit dry.
5. Serve.