Kancah Ayam (Banten) - Spiced Braised Chicken

Ingredients

• 500 gchicken thighs
• 100 ggrated coconut
• 1makrut lime leaf (jeruk purut)
• 1 tbsptamarind water
• ½ tsppepper
• ½ tspsalt
• 1,000 mlwater
• someoil
• 4 clovesgarlic
• 4red chillies
• 2candlenuts
• 4 cmgalangal

Instructions

1. 1

   Toast the coconut

   Dry-roast the grated coconut in a pan, then puree it.

2. 2

   Prepare the chicken

   Cut the chicken into pieces.

3. 3

   Make the spice paste

   Pound or grind the garlic, red chillies, candlenuts and galangal into a paste.

4. 4

   Boil the chicken

   Heat the water and chicken in a pan and bring them to the boil.

5. 5

   Fry the paste

   Heat some oil in a pan and sauté the spice paste for 3 minutes.

6. 6

   Simmer until ready

   Add the fried paste to the chicken, along with the pureed coconut, pepper, salt, makrut lime leaf and tamarind water. Cook until the chicken is done and the sauce has thickened.

What is Kancah Ayam?

Kancah Ayam is a spiced chicken dish associated with Banten, a province on the western end of Java in Indonesia. Its name refers to chicken cooked with a seasoning mixture, and this version combines a ground spice paste with coconut.

Toasted coconut gives the sauce body, while galangal, chilli and makrut lime leaf bring aromatic, savoury notes. The chicken simmers in water with the fried paste until tender and the liquid reduces.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The chicken provides most of the protein, while the coconut and cooking oil contribute much of the fat; the water-based sauce adds little carbohydrate, with any carbohydrates mainly coming from the aromatics and seasonings. Serve it with a measured portion of rice and plenty of vegetables to make a more balanced plate.

The spice paste

Paste ingredients: garlic, red chillies, candlenuts and galangal are pounded or ground together. Aim for an even paste so the flavours disperse through the cooking liquid.

Galangal: peel away any tough outer skin before grinding if needed. It has a firm, fibrous texture, so cut it into smaller pieces first to make it easier to pound.

Why toast the coconut

Dry-roasting: keep the coconut moving in the pan so it toasts evenly without catching. The recipe does not specify a colour, so take it off the heat once it smells toasted.

Pureeing: process the toasted coconut as directed before adding it to the chicken. It helps thicken the sauce as the liquid cooks down.

Building the sauce

Separate pans: the chicken begins heating in water while the spice paste is sautéed in oil. Frying the paste for the stated 3 minutes gives it a brief cook before it joins the simmer.

Combine: add the paste, coconut, seasonings, makrut lime leaf and tamarind water to the chicken. Stir so the coconut and spices are distributed through the liquid.

How to judge doneness

Chicken: cook until the pieces are done all the way through; the recipe gives no separate cooking time, so use the chicken's doneness rather than the clock as your cue.

Sauce: continue cooking until it thickens. Stir occasionally and keep an eye on the pan as the liquid reduces, so the coconut does not settle and catch on the bottom.

Serving ideas

Rice: serve the chicken with plain steamed rice, which goes well with the spiced, coconut-thickened sauce.

Fresh sides: add a simple plate of crisp vegetables or lightly cooked greens for contrast. Keep their seasoning modest so it does not compete with the chicken.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so they cook at a similar pace.
• Pound the galangal finely to avoid tough, fibrous pieces in the paste.
• Keep the coconut moving as it dry-roasts to help prevent scorching.
• Sauté the spice paste for the full 3 minutes before adding it to the chicken.
• Stir the sauce occasionally as it thickens so the coconut does not stick to the pan.

Variations

• Adjust the heat: use fewer red chillies for a milder result.
• Add lime: serve with a squeeze of fresh lime for a brighter finish.
• Use chicken pieces: thighs on the bone can be used, but allow for their size when checking doneness.
• Add vegetables: simmer firm vegetables with the chicken until cooked through.
• Serve with rice: spoon the thickened sauce over steamed rice.

Common mistakes to avoid

• Scorching the coconut: roast it over moderate heat and keep it moving in the pan.
• Leaving the galangal coarse: cut it small and grind it thoroughly for a smoother paste.
• Skipping the sauté: cook the paste in oil for the stated 3 minutes before combining it with the chicken.
• Adding the coconut too late: add it with the other seasonings so it has time to thicken the sauce.
• Letting the sauce catch: stir occasionally while it reduces, especially towards the end.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat gently in a pan until steaming hot throughout, adding a splash of water if the sauce has become too thick.

Frequently asked questions