Indonesian spiced fried chicken (Ayam goreng)

1. Blend the garlic, shallots, ginger, turmeric and coriander seeds with a little water into a smooth paste.

2. Put the chicken legs into a pan with the paste, sliced galangal, bruised lemongrass, salt, sugar and water and cook covered for 25-30 minutes until the meat is cooked through.

3. Uncover and carry on cooking, turning often, until the liquid has almost completely evaporated and the spices cling to the meat.

4. Lift the chicken onto a rack and leave to cool and dry for 15 minutes – this makes the skin crisp.

5. Heat the oil in a deep frying pan to 180 °C and fry the legs in batches for 4-5 minutes until deep brown and crisp.

6. Drain on kitchen paper and serve with rice, sambal, cucumber and lime wedges.

Tip: Indonesian ayam goreng is made in two stages: in the spiced braise the meat absorbs the aromas, and the short fry makes it crisp – so no coating is needed. After braising, the chicken keeps in the fridge for 1-2 days and can be fried fresh.