Singgang Ayam - roasted chicken stewed in spiced coconut milk

Ingredients

• 1broiler chicken
• 1 stick (6 cm)cinnamon
• 4cloves
• 5makrut lime leaves
• 1/2turmeric leaf
• 2lemongrass stalks
• 400 mlmedium-thick coconut milk
• 300 mlthick coconut milk
• 3 tbspoil
• 5 clovesgarlic
• 5shallots
• 6red chillies
• 1/2 tsppepper
• 1/2 tspcumin
• 1/2 tspcaraway seeds
• 1 tspcoriander
• 2 cmturmeric
• 3 cmginger
• 2 cmgalangal
• 3candlenuts

Instructions

1. 1

   Prepare the chicken

   Cut the chicken into 4 pieces.

2. 2

   Make the paste

   Pound or grind the garlic, shallots, red chillies, pepper, cumin, caraway seeds, coriander, turmeric, ginger, galangal and candlenuts into a paste.

3. 3

   Fry the spices

   Heat the oil in a pan. Add the paste, cinnamon, cloves, makrut lime leaves, lemongrass and turmeric leaf, then fry for 6 minutes.

4. 4

   Cook the chicken

   Add the chicken and fry until its colour changes.

5. 5

   Reduce the milk

   Pour in the medium-thick coconut milk and cook over low heat until nearly dry. Add the thick coconut milk and cook until dry.

6. 6

   Charcoal-roast the chicken

   Take the chicken and the herbs and spices out of the pan, then roast over a charcoal fire until golden brown.

What is Singgang Ayam?

Singgang Ayam is an Indonesian chicken dish in which spiced coconut milk is reduced around the meat before the chicken is grilled or roasted. This version builds flavour in the pan first, then uses charcoal to give the chicken a browned, smoky finish.

The long list of aromatics creates a layered paste rather than relying on one dominant spice. Using coconut milk in two stages helps coat the chicken as the sauce reduces.

Nutrition and macros by portion

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

The chicken supplies most of the protein, while coconut milk and oil are the main sources of fat; the listed ingredients contain little obvious starchy carbohydrate. Serve the chicken with a measured portion of rice and vegetables to make a more balanced plate.

The spice paste

Fresh aromatics: pound or grind the garlic, shallots, chillies, turmeric, ginger and galangal together with the ground spices and candlenuts. Aim for a cohesive paste so it fries evenly.

Whole spices: cinnamon, cloves, makrut lime leaves, lemongrass and turmeric leaf go into the pan with the paste. They perfume the oil and coconut milk as the chicken cooks.

Reducing the coconut milk

First addition: the medium-thick coconut milk cooks with the chicken over low heat until nearly dry. Keep the heat gentle and allow time for the liquid to reduce without scorching the spice paste.

Second addition: add the thick coconut milk only after the first has nearly cooked away. Continue until the mixture is dry, as directed, before taking the chicken out for roasting.

Getting the chicken ready to roast

Colour cue: fry the chicken until its surface changes colour before adding the first coconut milk. This marks the end of the initial frying stage; the recipe then relies on the low, slow reduction to cook it further.

Charcoal finish: roast the chicken with the herbs and spices until golden brown. Watch closely over the fire so the outside colours without burning.

Working with lemongrass and leaves

Lemongrass: add the stalks whole as listed, so they flavour the cooking liquid without disappearing into the paste.

Leaves: makrut lime and turmeric leaves bring aromatic notes to the sauce. Remove them from the pan with the chicken before the final roasting, as the method directs.

What to serve alongside

Rice: plain steamed rice is a practical partner for the concentrated coconut and spice flavours. Serve it alongside the chicken rather than mixing it into the pan.

Fresh sides: a crisp salad or simply prepared vegetables can bring contrast to the rich sauce. Keep accompaniments straightforward so the aromatic chicken remains the focus.

Recipe notes & tips

• Cut the chicken into 4 pieces before starting so it is ready when the spice paste is fried.
• Grind the paste thoroughly to help it cook evenly in the oil.
• Keep the heat low while reducing the first coconut milk so the mixture does not catch.
• Wait until the first addition is nearly dry before pouring in the thick coconut milk.
• Stay by the charcoal fire during roasting, as the chicken can brown quickly.

Variations

• Adjust the heat: use fewer red chillies for a milder paste.
• Use a grill: finish the chicken under a hot grill if charcoal is unavailable.
• Add lime: serve with a squeeze of lime for a brighter contrast.
• Change the pieces: use chicken thighs or drumsticks, keeping the recipe's cooking cues in mind.
• Serve with vegetables: add simply cooked greens on the side for freshness.

Common mistakes to avoid

• Rushing the reduction: the coconut milk needs to cook down in stages; wait until the first addition is nearly dry.
• Using high heat: the paste can scorch before the chicken is ready; keep the reduction at a low simmer.
• Grinding unevenly: large chunks of aromatics may cook inconsistently; pound or grind the paste until cohesive.
• Leaving the chicken unattended over charcoal: check it often and turn or move it as needed to avoid burning.
• Roasting too early: take the chicken out only after the coconut milk stages have reduced as directed.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat until steaming hot throughout, using a pan over low heat or an oven; add a small splash of water if needed to stop the chicken drying out.

Frequently asked questions