Ayam Kuah Kuning - chicken stewed in spicy coconut milk

Ingredients

• 1chicken
• 2salam leaves
• 2lemongrass stalks
• 3makrut lime leaves
• 1,500 mlcoconut milk
• 5 sprigsChinese chives
• 45 ml (3 tbsp)oil
• 9shallots
• 4 clovesgarlic
• 3 cmfresh turmeric
• 1 cmfresh ginger

Instructions

1. 1

   Prepare the ingredients

   Cut the chicken into 30 pieces. Pound or grind the shallots, garlic, turmeric and ginger into a paste. Cut the Chinese chives into pieces 0.5 cm long.

2. 2

   Fry the aromatics

   Heat the oil in a pan. Add the spice paste, salam leaves, makrut lime leaves and lemongrass, then fry for 5 minutes.

3. 3

   Simmer the chicken

   Add the chicken and fry until its colour changes. Pour in the coconut milk and continue cooking, stirring, until the chicken is done.

4. 4

   Add the chives

   Stir in the Chinese chives and serve.

What is Ayam Kuah Kuning?

Ayam Kuah Kuning translates broadly as chicken in yellow sauce: ayam means chicken, kuah means sauce or broth, and kuning means yellow. It is an Indonesian-style stew whose colour and fragrance come from turmeric and a mix of aromatics.

This version builds flavour by frying the ground spice mixture with lemongrass and aromatic leaves, then simmering the chicken in coconut milk. The result is a rich, gently spiced sauce suited to serving over rice.

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 the coconut milk and oil contribute much of the fat. Coconut milk also adds some carbohydrate, and the rice commonly served alongside provides additional carbohydrates. Pair a serving with vegetables for a more varied plate.

The spice paste

Shallots and garlic: pound or grind them with the turmeric and ginger until the mixture is as smooth as you can make it. A finer paste cooks more evenly in the oil.

Turmeric: fresh turmeric gives the sauce its vivid colour and earthy flavour. Take care when handling it, as it can stain hands and work surfaces.

Build the aroma

Lemongrass: bruise the stalks before adding them if you want to help release their fragrance; remove them before serving if they are left whole. The recipe calls for two stalks.

Aromatic leaves: salam and makrut lime leaves bring distinct herbal and citrus notes. Fry them with the paste for the stated 5 minutes so their aromas infuse the oil.

Cook gently in coconut milk

Colour cue: fry the chicken until its surface changes colour before pouring in the coconut milk. This marks the transition from frying to simmering.

Doneness cue: cook while stirring until the chicken is done. Keep the heat controlled and stir regularly so the coconut milk heats evenly and does not catch on the bottom of the pan.

Cut and serve

Chicken pieces: the recipe specifies 30 pieces from one chicken. Similar-sized pieces are helpful so they finish cooking at roughly the same time.

Chinese chives: cut them into 0.5 cm pieces and stir them in at the end. Serve the stew with rice, which works well with the coconut sauce.

Timing and preparation

The stated total time is 60 minutes. Chopping the chicken and making the spice paste are the main preparation tasks before the pan work begins.

Have the coconut milk and cut chives ready before you start frying the aromatics. This makes it easier to move through the recipe without leaving the spice paste unattended.

Recipe notes & tips

• Cut the chicken into similarly sized pieces for more even cooking.
• Grind the shallots, garlic, turmeric and ginger thoroughly for a cohesive paste.
• Stir the aromatics as they fry so the paste does not stick to the pan.
• Stir regularly after adding the coconut milk, especially as the stew heats.
• Cut the Chinese chives finely so they distribute through the sauce.

Variations

• Adjust the heat: add fresh chilli to the spice paste for a hotter stew.
• Use chicken pieces: choose bone-in pieces if you prefer them to a chicken cut into many smaller portions.
• Add vegetables: simmer firm vegetables with the chicken until tender.
• Finish with lime: add a squeeze at the table for a brighter flavour.
• Serve with rice: spoon the stew over steamed rice to catch the coconut sauce.

Common mistakes to avoid

• Burning the paste: stir it over controlled heat for the full 5 minutes.
• Adding the milk too soon: fry the aromatics first, then add the chicken until its colour changes.
• Letting the sauce catch: stir regularly while the chicken simmers in coconut milk.
• Uneven chicken pieces: cut them to similar sizes so they cook at a more consistent rate.
• Leaving the chives in too long: stir them in at the end, as the method directs.

How to store

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

Frequently asked questions