Balado Ayam Pandan - spicy fried chicken with pandan

Ingredients

• 1chicken
• 150 mlwater
• 2stalks of lemongrass
• juice of 1lime
• 5kaffir lime leaves
• 5shallots
• 1pandan leaf
• 60 ml (4 tbsp)oil
• 12red chillies
• 11bird’s eye chillies
• 8 clovesgarlic
• 4 cmginger

Instructions

1. 1

   Prepare the chicken

   Cut the chicken into 16 pieces.

2. 2

   Make the paste

   Pound or grind the red chillies, bird’s eye chillies, garlic and ginger into a paste. Finely chop the shallots.

3. 3

   Fry the aromatics

   Heat the oil in a pan and fry the shallots, lemongrass and pandan for 5 minutes.

4. 4

   Cook the paste

   Add the paste and kaffir lime leaves, then fry for 2 minutes.

5. 5

   Add the chicken

   Add the chicken and fry until its colour changes.

6. 6

   Cover and simmer

   Add the water, cover the pan and continue cooking over low heat until the moisture is absorbed.

7. 7

   Finish with lime

   Stir in the lime juice and serve.

What is balado ayam pandan?

Balado is an Indonesian style of cooking with a bold chilli-based seasoning, commonly associated with West Sumatra. Ayam means chicken, while pandan and lemongrass bring fragrant, citrus-like notes to this version.

Here, the chicken is cooked in the pan with a freshly ground chilli and ginger paste, then covered with a little water. The result is a spicy, aromatic dish finished with lime juice.

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 oil contributes most of the fat; the chillies, shallots and aromatics add relatively little carbohydrate. Serve a portion with rice and vegetables for a more balanced plate.

Building the aromatic base

Shallots: chop them finely so they soften and mingle with the paste as they fry.

Lemongrass and pandan: fry these with the shallots for the full 5 minutes to release their fragrance into the oil. Keep them in the pan while the chicken cooks.

Getting the chilli paste right

Chillies: pound or grind both kinds together with the garlic and ginger until they form a paste. The bird’s eye chillies bring substantial heat, so handle them carefully.

Frying: give the paste and kaffir lime leaves 2 minutes in the pan before adding the chicken. This brief fry brings the flavours together without changing the recipe’s order.

Cooking the chicken gently

Colour cue: fry the chicken until its surface changes colour before adding the water.

Covered finish: cook over low heat with the pan covered until the moisture has been absorbed. Check that the chicken is thoroughly cooked before serving.

Finishing and serving

Lime juice: stir it in at the end, after the covered cooking, to give the rich, spicy flavours a fresh citrus lift.

On the plate: serve with plain rice to soak up the seasoning. Add a simple vegetable side, such as steamed greens, for contrast.

Managing the heat

The recipe uses both red chillies and bird’s eye chillies, so the paste is intended to be hot. If you prefer less heat, remove the seeds from some of the chillies before grinding.

Keep the rest of the cooking method unchanged, and taste a little of the cooked seasoning before serving to check the balance.

Recipe notes & tips

• Cut the chicken into 16 pieces before you start cooking so it is ready to add to the pan.
• Pound or grind the paste ingredients thoroughly for an even seasoning.
• Finely chop the shallots so they cook evenly with the lemongrass and pandan.
• Keep the heat low once the water has been added and the pan covered.
• Stir in the lime juice only after the chicken has finished cooking.

Variations

• Milder paste: remove the seeds from some of the chillies before grinding.
• More citrus: serve with extra lime wedges for squeezing at the table.
• Rice pairing: serve with steamed rice to catch the spicy pan juices.
• Vegetable side: add steamed greens alongside the chicken for a fresh contrast.

Common mistakes to avoid

• Uneven chicken pieces: cut the chicken into 16 pieces as directed so they cook more evenly.
• Scorched aromatics: keep an eye on the pan during the 5-minute fry and adjust the heat if needed.
• Skipping the paste fry: cook it with the kaffir lime leaves for 2 minutes before adding the chicken.
• Cooking too hot: use low heat with the lid on after adding the water.
• Serving too soon: check that the chicken is thoroughly cooked before serving.

How to store

Cool leftovers promptly, transfer them to a covered container and refrigerate for up to 3 days. Reheat until piping hot throughout, adding a splash of water if the chicken seems dry.

Frequently asked questions