Ayam Goreng Air Kelapa - marinated stewed fried chicken

Ingredients

• 1 chickenchicken
• 3salam leaves
• 1/2 tsptamarind
• 2lemongrass stalks, white parts
• 300 mlcoconut water
• to tasteoil, for frying
• 11shallots
• 6 clovesgarlic
• 3red chillies
• 2 cmgalangal
• 4candlenuts, roasted
• 1 tspsalt
• 1/2 tsppepper
• 1/2 tsppalm sugar

Instructions

1. 1

   Prepare the chicken

   Cut the chicken into 12 pieces. Slice the lemongrass thinly, then pound or grind the shallots, garlic, chillies, galangal, roasted candlenuts, salt, pepper and palm sugar into a paste.

2. 2

   Simmer until tender

   Put the coconut water, chicken, spice paste, salam leaves, tamarind and sliced lemongrass in a pan. Cook until the chicken is nearly done, then lift the pieces out of the pan.

3. 3

   Fry until browned

   Heat oil in a pan and fry the chicken until browned and cooked through. Serve.

What is ayam goreng air kelapa?

Ayam goreng air kelapa means fried chicken cooked with coconut water. It is an Indonesian-style preparation that simmers chicken with aromatics before frying it.

This version uses a pounded paste of shallots, garlic, chillies, galangal and candlenuts, with lemongrass, salam leaves and tamarind. Simmering seasons the chicken, while the final frying adds colour and a browned exterior.

Nutrition and macros by portion

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

Chicken supplies most of the protein, while the coconut water and palm sugar contribute some carbohydrate; the frying oil is the main source of fat. Pair a portion with steamed rice and a generous serving of vegetables for a more balanced plate.

The aromatic ingredients

Spice paste: grind the shallots, garlic, chillies, galangal, candlenuts, salt, pepper and palm sugar together so they coat the chicken evenly.

Fragrant additions: use the white part of the lemongrass, sliced thinly, along with the salam leaves and tamarind. These go into the simmering pan with the coconut water.

Why simmer before frying?

The simmering stage cooks the chicken most of the way through and gives it time to take on flavour from the paste and aromatics. Lift the pieces out when they are nearly done, as the recipe directs.

Frying comes afterwards to brown the outside. Let excess liquid drain from the chicken before it goes into the hot oil to reduce spluttering.

How to judge doneness

Simmering: the chicken should be nearly cooked before you remove it from the pan; the exact time depends on the size of the pieces.

Frying: look for an evenly browned exterior and check that the thickest pieces are cooked through. Avoid relying on colour alone if the pieces are large.

Managing the frying

Heat the oil before adding the chicken, and fry in batches if the pan would otherwise be crowded. Too many pieces at once can cool the oil and make browning less even.

Use tongs to turn the pieces carefully, and take care around hot oil, especially if the chicken is still wet.

What to serve with it

Serve the chicken with steamed rice to make a filling meal and to soak up the savoury juices. A fresh vegetable side, such as sliced cucumber or a simple salad, adds a crisp contrast.

The chillies bring some heat, so offer extra chilli separately if you want to adjust the spice at the table.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so they cook at a more even rate.
• Slice the lemongrass thinly to help its aroma infuse the simmering liquid.
• Grind the bumbu paste finely for an even coating on the chicken.
• Lift the chicken out gently when it is nearly cooked so the pieces stay intact.
• Let excess liquid drain before frying to limit oil splashes.
• Fry in batches if needed to give each piece room to brown.

Variations

• Adjust the heat: Use fewer red chillies for a milder spice paste.
• Serve with rice: Add steamed rice alongside the chicken to make it a meal.
• Add fresh greens: Serve with cucumber or a crisp salad for contrast.
• Use chicken pieces: Start with 12 bone-in pieces instead of cutting up a whole chicken.
• Make it more aromatic: Include the lemongrass in the simmering pan as directed.

Common mistakes to avoid

• Uneven pieces: Cut the chicken into similar sizes so they finish cooking more evenly.
• Rough spice paste: Grind the bumbu ingredients into a paste for more consistent flavour.
• Overcooking the simmer: Remove the chicken when it is nearly done, before the final frying.
• Wet chicken in hot oil: Drain the pieces first to reduce splattering.
• Crowded pan: Fry in batches so the chicken can brown instead of steaming.
• Relying on colour alone: Check that the thickest pieces are cooked through.

How to store

Cool leftovers promptly and store them in an airtight container in the fridge for up to 3 days. Reheat until piping hot; an oven or air fryer can help restore some crispness, though the chicken may not be as crisp as when freshly fried.

Frequently asked questions