Kalio Chicken.

Kalio is a 'medium rare' rendang or Indonesian Rendang with stock. Usually, this dish is served well in Padang, West Sumatra, Indonesia. This dish is quiet flexible for any times, dinner, lunch, or even breakfast (in Indonesian style with steamed rice and sambal! Whoo!) We can Make Kalio from chickens, ducks, and meats.

This is what I made at home, and plated it on a clear round plate. Take a look, please!

So, let's get into the recipe!

Ingredients :

• A whole broiler chicken, cut smalls
• 3 tbs of vegetable oil ( I used coconut oil, because it's commonly used in Indonesia, but you can use corn, or even olive oil to avoid higher calories )
• Blend smooth :
• 8 cloves red onion (bawang merah)
• 5 cloves garlic
• 8 pcs of fresh cayenne, remove the seeds
• 4 pcs of small candlenut (kemiri in Indonesian, or you can replace with hazlenut)
• 50 ml of water
• 2cm ginger
• 3cm galangal
• 3cm of fresh turmeric
• 3 pieces of ndonesian bay leaves (daun salam)
• 2 sticks of lemongrass, firmly mashed, and ribboned
• 4 pieces of lime leaves
• 1 cm of kandis acid
• Salt
• Pepper 
• 500 ml of thick coconut milk

How to :

1. Wash the chicken, set side
2. Heat up the oil, saute the smooth blended ingredients alongside with indonesian bay leaves, lemongrasses, and lime leaves until your kitchen smells good (at least, hehe)
3. Cook the chicken with the spices, stir mixed well for 5 minutes until it changes color
4. Pour the coconut milk, and stir well. Turn the heat low, and slow cook it, give it some stirs until the chicken goes well done and the stock goes creamy.

Note : Usually, we enjoy this dish with steamed rice (Indonesian common carbohydrates) and sambal.

The thicker the coconut milk, the sweeter, and creamier the Kalio Chicken will be.

Enjoy!