Ayam Masak Tengkleng - spicy stewed chicken

Ingredients

• 1chicken
• 2 cmcinnamon
• 1star anise
• 2Indonesian bay leaves (daun salam)
• 2 cmgalangal
• 2lemongrass stalks, white parts
• 3kaffir lime leaves
• 1 tbspsalt
• 1 tbspsweet soy sauce (kecap manis)
• 1/2 tsppepper
• 750 mlwater
• 250 mlcoconut milk (from 1/2 coconut)
• 2 tbspoil
• 7shallots
• 5 clovesgarlic
• 3roasted candlenuts
• 1 tsptoasted coriander seeds
• 1/2 tspcumin
• 2 cmginger
• 2 cmtoasted turmeric
• 3red bird's eye chillies

Instructions

1. 1

   Cut the chicken

   Cut the chicken into 12 pieces.

2. 2

   Make the paste

   Pound or grind the shallots, garlic, roasted candlenuts, toasted coriander seeds, cumin, ginger, toasted turmeric and red bird's eye chillies into a paste.

3. 3

   Fry the aromatics

   Heat the oil in a pan. Fry the paste with the cinnamon, star anise, Indonesian bay leaves, lemongrass, galangal and kaffir lime leaves for 5 minutes.

4. 4

   Brown the chicken

   Add the chicken and cook, stirring, until its colour changes. Add the sweet soy sauce, salt and pepper, then mix well.

5. 5

   Add the liquids

   Pour in the water and bring it to the boil over low heat. Add the coconut milk and cook, stirring, until the chicken is done.

6. 6

   Serve the stew

   Serve the chicken and its sauce.

What is Ayam Masak Tengkleng?

Ayam Masak means cooked chicken in Indonesian, and this dish draws on the aromatic, spice-rich style of Indonesian stews. This version combines a pounded spice paste with whole spices, fragrant leaves and coconut milk.

The paste gives the sauce depth, while the coconut milk softens the heat and rounds out the seasoning. The chicken simmers in the same pan, taking on the flavours as it cooks.

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 oil contribute much of the fat. The water and spices add little energy, and the sweet soy sauce contributes some carbohydrate; serving the stew with rice adds more. For a balanced plate, pair a portion with vegetables alongside rice.

Building the spice paste

Paste ingredients: grind or pound the shallots, garlic, candlenuts, coriander, cumin, ginger, turmeric and chillies together. A fairly even paste helps the aromatics cook consistently.

Frying the aromatics

Five-minute fry: cook the paste with the cinnamon, star anise, salam leaves, lemongrass, galangal and kaffir lime leaves for the stated 5 minutes. Stir so the paste cooks evenly and does not catch on the pan.

Chicken colour: stir the pieces with the fried aromatics until their surface changes colour, then add the sweet soy sauce, salt and pepper.

Simmering with coconut milk

Water first: add the water and bring it to the boil over low heat before adding the coconut milk. This follows the recipe's sequence and lets the chicken begin cooking in the seasoned liquid.

Gentle finish: once the coconut milk is in, keep stirring as the chicken cooks. The recipe does not give a separate simmer time, so use doneness rather than the clock as your cue.

Checking the chicken

Doneness: check a thick piece near the bone; the meat should be cooked through, with no raw-looking centre. If it needs longer, continue cooking gently and keep stirring the sauce.

Serving the stew

Sauce and rice: serve the chicken with plenty of its coconut-spice sauce and rice, if you like. Plain rice makes a simple accompaniment to the dish's savoury, aromatic flavours.

Recipe notes & tips

• Cut the chicken into 12 pieces as directed so it cooks in manageable portions.
• Grind the paste ingredients thoroughly for an even, cohesive sauce.
• Stir the paste and whole aromatics regularly during their 5-minute fry.
• Add the coconut milk only after the water has come to the boil.
• Keep stirring after adding the coconut milk to help the sauce cook evenly.
• Check a thick piece of chicken for doneness before serving.

Variations

• Adjust the heat: use fewer red bird's eye chillies for a milder stew.
• Use chicken pieces: substitute cut-up pieces for a whole chicken, keeping the total amount equivalent.
• Make it less rich: use less coconut milk and add water to make up some of the difference.
• Add vegetables: serve with cooked vegetables on the side for a more varied plate.

Common mistakes to avoid

• Rough spice paste: grind the paste ingredients well so the sauce has an even texture.
• Scorched paste: stir during the 5-minute fry and keep the heat controlled.
• Adding coconut milk too early: bring the water to the boil first, then add the coconut milk as directed.
• Guessing doneness by colour alone: check a thick piece near the bone to make sure it is cooked through.
• Leaving the sauce unstirred: stir after adding the coconut milk so it cooks evenly.

How to store

Refrigerate leftovers in a covered container once cooled, and use within 3 days. Reheat gently in a pan until steaming hot throughout, stirring the sauce; add a splash of water if it has thickened.

Frequently asked questions