-
1
Pound or blend the garlic, shallots, fresh turmeric, galangal, and ground coriander to a smooth paste. The paste is ready when no coarse fibre remains and the colour is a deep, uniform ochre.
-
2
Place the chicken pieces in a wide, heavy pot. Add the bumbu paste, bruised lemongrass, torn kaffir lime leaves, coconut milk, water, and salt. Bring to a gentle simmer over medium heat, turning the chicken to coat each piece thoroughly in the spiced liquid. The pot is ready to reduce when the liquid is fragrant and a pale gold — this is the spice penetrating the flesh.
-
3
This is where the dish lives or dies: braise the chicken, uncovered, over low heat, turning occasionally, until the coconut milk has reduced completely and the bumbu solids cling to and begin to fry against the bottom of the pot in their own rendered fat. The chicken must be cooked through to the bone and the paste must be nearly dry — no pooled liquid remains, only fragrant, clinging spice. Pull a piece; the meat yields from the bone without resistance.
-
4
Heat the oil in a deep vessel to frying temperature. Lower the braised chicken pieces in batches, skin-side down, and fry until the skin is a deep amber and has tightened visibly around the flesh. Remove and drain upright. The skin is done when it is rigid to the touch and resists any flex.
-
5
Serve within two minutes of frying. On the first bite, the skin must shatter audibly — a clean crack, not a chew. The meat beneath should fall from the bone without effort.