Ayam Bumbu Rujak Dua - chicken stewed in spiced coconut milk

Ingredients

• 1chicken
• 1lemongrass stalk
• 250 mlcoconut milk
• 1lime, juiced
• 60 ml (4 tbsp)oil
• ½ tspterasi (fermented shrimp paste)
• 4shallots
• 3 clovesgarlic
• 3candlenuts
• 1 cmgalangal
• 1 tspsalt

Instructions

1. 1

   Cut the chicken

   Cut the chicken into pieces.

2. 2

   Make the paste

   Pound or grind the terasi, shallots, garlic, candlenuts, galangal and salt to a fine paste.

3. 3

   Brown the chicken

   Heat the oil in a pan and fry the chicken until browned. Lift it out of the pan.

4. 4

   Fry the paste

   Fry the spice paste in the oil for 5 minutes.

5. 5

   Stew until tender

   Return the chicken to the pan. Add the coconut milk, lemongrass and lime juice, then cook over a low heat until the chicken is done.

6. 6

   Serve the chicken

   Serve the chicken and sauce.

What is ayam bumbu rujak?

Ayam bumbu rujak is an Indonesian chicken dish cooked with a seasoned spice paste and coconut milk. The name refers to the bumbu, or seasoning mixture, that gives the dish its character.

In this version, browning the chicken first builds flavour, while a slow simmer lets it take on the coconut and spice. Lime juice brings a tangy counterpoint to the rich sauce.

Nutrition and macros by portion

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

Chicken provides most of the protein, while the coconut milk and frying oil contribute much of the fat and energy; the coconut milk also supplies some carbohydrate. Serve it with a moderate portion of rice and vegetables to balance the plate.

The spice paste

Fine paste: grind the terasi, shallots, garlic, candlenuts, galangal and salt until evenly combined. A mortar and pestle works well, or use a grinder.

Terasi: this fermented shrimp paste gives the seasoning savoury depth. Its flavour is concentrated, so measure the stated half teaspoon carefully.

Brown before stewing

Chicken: fry the pieces until browned, then take them out before cooking the paste. This separates the browning stage from the gentler stewing stage.

Spice paste: fry it in the same oil for 5 minutes before adding the liquids. Stir as it cooks so the paste is heated evenly.

Keep the simmer gentle

Low heat: once the coconut milk and chicken are back in the pan, cook gently until the chicken is done. A steady, low simmer helps the sauce cook without a vigorous boil.

Doneness: check the thickest part of a chicken piece before serving. The recipe does not give a fixed simmering time, so use the chicken itself as your guide.

Lemongrass and lime

Lemongrass: add the stalk to the pan with the coconut milk. It perfumes the sauce as the chicken cooks.

Lime: the juice goes in with the other stewing ingredients, lifting the coconut milk's richness with a sharp citrus note.

What to serve with it

Rice: serve the chicken with plain rice to make a simple meal and catch the coconut sauce.

Fresh sides: a crisp vegetable salad or plainly cooked greens can add contrast alongside the rich, gently spiced chicken.

Recipe notes & tips

• Cut the chicken into pieces of similar size so they cook at a similar rate.
• Grind the paste finely for a more even sauce.
• Brown the chicken in batches if the pan is crowded.
• Stir the paste while frying it for the full 5 minutes.
• Keep the heat low after adding the coconut milk.
• Check the largest chicken piece for doneness before serving.

Variations

• More heat: add fresh chilli to the spice paste.
• Extra citrus: serve with additional lime wedges for squeezing at the table.
• Boneless chicken: use boneless pieces and check them carefully, as they may cook sooner.
• Vegetable side: serve with steamed greens for a fresh contrast.
• Rice pairing: spoon the sauce over plain rice to make the meal more substantial.

Common mistakes to avoid

• Rushing the paste: fry it for the full 5 minutes so it is properly cooked in the oil.
• Crowding the pan: the chicken may brown unevenly; fry it in batches if needed.
• Boiling hard: a vigorous boil can make the coconut milk sauce less smooth; keep the heat low.
• Grinding roughly: large pieces of aromatics can leave the sauce uneven; grind the paste finely.
• Guessing doneness: check the thickest chicken piece before serving.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan until piping hot throughout, adding a small splash of water if the sauce has thickened.

Frequently asked questions