Book of Days Tales

The fourth Monday in March is Labour Day on Christmas Island, an atoll governed by Australia and populated by a mix of primarily Malays, Indonesians, and Australians. The main industry is potash mining and there is limited ability to grow food because of the shallow and infertile soil, although there are multiple indigenous tropical fruits available — mango, papaya, coconut, etc. Fishing is an important source of protein, and householders keep chickens for eggs and meat. Otherwise, food must be imported.

Here is an Indonesian dish, ayam panggang, that is popular on the island:

Ingredients:

2 tbsp coriander seeds
2 tbsp cumin seeds
1 tbsp fennel seeds
1 tbsp tamarind paste
1 tsp ground turmeric
4 stalks lemongrass, grated
4 kaffir lime leaves
6 cloves garlic, peeled
1 onion, peeled
large handful of red dried chilies, soaked
salt
1 ½ cups water
4 lbs chicken pieces (on the bone)
cooking oil 
1 ¾ cups coconut milk
juice of 1 lemon

Instructions:

In a mortar and pestle or spice grinder, crush the coriander with the cumin, fennel and turmeric. In a blender, purée the tamarind paste with the grated lemongrass, kaffir lime leaves, onion, garlic, soaked chilies and salt, adding a little water as needed, until you have a smooth paste. Add the dry spice mix and pulse until well incorporated.

Heat some oil in a large pan or wok and add the paste. Cook, stirring, until the mixture becomes aromatic. Add the chicken and most of the coconut milk. Cook for about 30 minutes or until the chicken is tender (the internal temperature should be at least 165 for breast meat and 175 for thighs and drumsticks).

When the chicken is done, add the rest of the coconut milk and the lemon juice and stir.

Serve hot over steamed rice.