Ayam Goreng Kuning Tabur Serundeng - fried spiced chicken with coconut

Ingredients

• 8chicken thighs
• 2salam leaves
• 1turmeric leaf
• 3lemongrass stalks
• 300 ml (from ½ coconut)coconut milk
• 1 tspsalt
• 1 tsppalm sugar
• 50 ggrated coconut
• 1½ tbsptamarind water
• as neededoil
• 7shallots
• 4 clovesgarlic
• 5 cm, roastedfresh turmeric
• 2 cmfresh ginger
• 2 cmgalangal
• ½ tspground coriander

Instructions

1. 1

   Make the spice paste

   Pound or grind the shallots, garlic, roasted turmeric, ginger, galangal and coriander into a paste.

2. 2

   Simmer the chicken

   Heat the coconut milk with the spice paste, salam leaves, turmeric leaf and lemongrass, and bring it to the boil. Add the chicken, salt, palm sugar and tamarind water. Cook over a medium heat until the liquid has evaporated, then leave the chicken to cool.

3. 3

   Fry until golden

   Heat enough oil in a pan to fry the chicken. Fry the chicken until brown, then set it aside.

4. 4

   Toast the topping

   Fry the remaining herbs and spices with the grated coconut until golden. Sprinkle the mixture over the chicken and serve.

What is ayam goreng kuning?

Ayam goreng means fried chicken in Indonesian, while kuning refers to its yellow colour, traditionally supplied by turmeric. This version pairs the chicken with serundeng, a toasted coconut topping seasoned with the remaining cooking spices.

Simmering the chicken in coconut milk and aromatics before frying builds flavour throughout, rather than relying only on a coating. The golden coconut topping adds a fragrant contrast to the browned chicken.

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 milk and frying oil contribute much of the fat; the palm sugar and coconut also add some carbohydrate. Serve a thigh with a measured portion of rice and plenty of vegetables for a more balanced plate.

Build the aromatic base

Spice paste: Pound or grind the shallots, garlic, turmeric, ginger, galangal and coriander thoroughly so they cook evenly in the coconut milk.

Fragrant leaves: Salam, turmeric leaf and lemongrass perfume the simmering liquid. Keep them in the pan while the chicken cooks, then remove any large pieces before serving if preferred.

Simmer before frying

The chicken first cooks in the seasoned coconut milk until the liquid has evaporated. This lets the thighs take on the spice mixture before they meet the hot oil.

Let the chicken cool after simmering, as the recipe directs. Handle it gently when transferring it to the frying pan so the cooked thighs stay intact.

Look for colour and texture

Chicken: Fry the thighs until their surfaces are browned, as directed. The recipe gives no separate frying time, so use the colour as your cue and ensure the chicken is cooked through.

Serundeng: Stir the grated coconut with the remaining spices until golden. Watch it closely near the end, since coconut can darken quickly.

Keep the steps organised

The stated total time is 60 minutes, but the method does not give individual cooking times. Prepare the spice paste first, then simmer, cool, fry and make the coconut topping.

Use the cooling interval to prepare the pan and serving dishes. Keep the topping in view while it fries so it does not catch as you finish the chicken.

What to serve with it

Rice is a natural partner for the richly spiced chicken and coconut topping. Add a fresh vegetable side, such as cucumber or lightly cooked greens, to bring a crisp contrast to the plate.

Scatter the serundeng over the chicken just before serving to retain its toasted texture.

Recipe notes & tips

• Grind the spice paste finely so it blends smoothly into the coconut milk.
• Bring the coconut milk mixture to the boil before adding the chicken.
• Let the simmered chicken cool before frying, as the method specifies.
• Fry in batches if needed so the chicken can brown rather than crowd the pan.
• Stir the coconut topping frequently as it turns golden.
• Remove large leaves and lemongrass pieces before serving if you do not want them on the plate.

Variations

• Add chilli: Include fresh chilli in the spice paste for a hotter version.
• Use chicken drumsticks: Swap the thighs for drumsticks and cook them through before serving.
• Add lime: Serve with lime wedges for a sharp, fresh contrast.
• Serve with rice: Add steamed rice to make the meal more substantial.
• Include vegetables: Pair the chicken with cucumber or cooked greens.

Common mistakes to avoid

• Coarse spice paste: Grind the aromatics thoroughly so they cook evenly.
• Skipping the simmer: Cook the chicken in the coconut mixture before frying so it takes on the seasoning.
• Frying while crowded: Leave space around the chicken so it can brown.
• Over-browning the coconut: Stir it regularly and take it off the heat once golden.
• Serving with large aromatics: Remove the leaves and lemongrass if you prefer not to eat around them.

How to store

Refrigerate leftover chicken and topping in separate airtight containers and use within 3–4 days. Reheat the chicken until piping hot, and warm the topping briefly in a dry pan to help restore its toasted texture.

Frequently asked questions