Javanese Rice Tafel
Prep: 30 min
Cook: 80 min
Total: 110 min
Serves: 8
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This vibrant dish is a celebration of Javanese flavors, showcasing tender chicken enveloped in a luscious coconut curry sauce that balances richness with warmth. Served over perfectly cooked fluffy rice, it invites a delightful assembly of toppings like crispy bacon, hard-boiled eggs, and crunchy peanuts, creating a symphony of textures and tastes. Perfect for family gatherings or cozy dinners, this meal is sure to impress both seasoned cooks and those new to the kitchen alike.
Ingredients
Ingredients
- 6 Lbs Stewing Chicken
- 8 Cups Milk
- 3 Cups Canned Coconut
- 4 Tbsp Butter
- 1 - Onion - Chopped
- 2 Cloves Garlic - Minced
- 1 Oz Ginger - Diced Fine
- 3 Tbsp Curry Powder
- 4 Tbsp All-Purpose Flour
- 4 Tbsp Cornstarch
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
- 1 - Paprika - To Taste
- 4 Cups Rice
- 1 - Lg. Can Fried Noodles
- 1 Bunch Green Onions - Minced
- 5 - Hard-Cooked Eggs - Sieved
- 1 Can Peanuts - Grated
- 1 Lb Bacon - Fried And Crumbled
- 10 1/2 Oz Chutney
- 1 Jar Candied Ginger - Diced
- 1 - Coconut - Grated
Directions
Directions
- Cook chickens in boiling water for 1 hour; drain and cool.
- Reserve 2 cups broth.
- Dice chicken; set aside.
- Scald milk; add canned coconut.
- Let stand in cool place for 2 hours.
- Melt 2 tablespoons butter; saute chopped onion and garlic in butter until light brown.
- Add gingerroot, curry powder and reserved chicken stock.
- Add to coconut mixture; stir.
- Combine 6 tablespoons of the liquid with flour and cornstarch; stir in more liquid until consistency of thin paste.
- Heat coconut sauce; stir in flour paste.
- Cook, stirring until thickened.
- Season with salt, pepper and paprika.
- Strain sauce.
- Mix half the sauce with chicken; reserve remaining sauce.
- Cook rice in 8 cups boiling water with remaining butter and salt for 20 minutes; rice should be dry and flaky.
- Heat chicken mixture and reserved sauce in separate pans.
- Place rice on individual plates; add chicken.
- Add desired condiments; serve with remaining sauce.
Nutrition
Per serving · 8 servingsCalories
850
Fat
45 g
Saturated fat
20 g
Carbohydrates
70 g
Sugar
10 g
Fiber
4 g
Protein
40 g
Sodium
900 mg
Cholesterol
250 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 6 Lbs Stewing Chicken
- 8 Cups Milk
- 3 Cups Canned Coconut
- 4 Tbsp Butter
- 1 - Onion - Chopped
- 2 Cloves Garlic - Minced
- 1 Oz Ginger - Diced Fine
- 3 Tbsp Curry Powder
- 4 Tbsp All-Purpose Flour
- 4 Tbsp Cornstarch
- 1 - Salt - To Taste
- 1 - Black Pepper - To Taste
- 1 - Paprika - To Taste
- 4 Cups Rice
- 1 - Lg. Can Fried Noodles
- 1 Bunch Green Onions - Minced
- 5 - Hard-Cooked Eggs - Sieved
- 1 Can Peanuts - Grated
- 1 Lb Bacon - Fried And Crumbled
- 10 1/2 Oz Chutney
- 1 Jar Candied Ginger - Diced
- 1 - Coconut - Grated
