Ayam Suwir Kepala Sangrai - spiced chicken with coconut

Ingredients

• 2chicken fillets
• ½ tspsalt
• as neededwater, for cooking the chicken
• 100 ggrated coconut
• 2Indonesian bay leaves (daun salam)
• 2 cmgalangal
• 100 mlwater
• 1 tspsalt
• ½ tsppalm sugar
• ½ tsppepper
• 2 tbspoil
• 4shallots
• 4 clovesgarlic
• 6green chillies
• 2candlenuts

Instructions

1. 1

   Cook the chicken

   Put the chicken fillets, ½ tsp salt and enough water to cover them in a pan. Cook until the water has evaporated and the chicken is cooked through, then drain if needed and pull the meat into shreds.

2. 2

   Grind the spices

   Pound or grind the shallots, garlic, green chillies and candlenuts to a fine paste.

3. 3

   Toast the coconut

   Roast the grated coconut until brown and dry.

4. 4

   Fry the paste

   Heat the oil in a pan. Add the spice paste, Indonesian bay leaves and galangal, and fry for 5 minutes.

5. 5

   Add the chicken

   Add the shredded chicken and mix it thoroughly with the fried paste.

6. 6

   Simmer and finish

   Add 100 ml water and bring the mixture to the boil. Stir in 1 tsp salt, the pepper and palm sugar, then mix in the toasted grated coconut and serve.

What is ayam suwir?

Ayam suwir means shredded chicken in Indonesian, and the name describes the dish’s tender, pulled texture. This version cooks the chicken first, then combines it with a fried spice paste and grated coconut.

The combination of chillies, shallots, garlic and candlenuts gives the chicken a savoury, aromatic base. Toasted coconut adds a nutty finish and helps make the mixture feel substantial.

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 coconut contributes much of the fat and some carbohydrate; the palm sugar adds a small amount of sugar. Serve it with rice and vegetables for a more rounded plate, adjusting the rice portion to suit your appetite.

Build the spice paste

Fine paste: grind the shallots, garlic, green chillies and candlenuts as evenly as possible. A smooth paste coats the chicken more consistently than large pieces do.

Fragrant leaves: Indonesian bay leaves and galangal are fried with the paste for 5 minutes. Keep the heat moderate so the aromatics cook without scorching.

Get the chicken texture right

Shred while warm: once the chicken is cooked through, let it cool just enough to handle and pull it into strands. Aim for pieces that are easy to eat but not so fine that they disappear into the paste.

Even coating: mix the chicken thoroughly into the fried paste before adding the water. This lets the seasoning cling to the meat as the dish comes together.

Toast the coconut carefully

Dry and brown: roast the grated coconut until it is both dry and lightly browned, stirring so it colours evenly. Coconut can darken quickly, so watch it closely near the end.

Add it last: stir the toasted coconut in after the seasoning has been mixed through the chicken. This preserves its distinct texture and roasted flavour.

Balance the seasoning

Salt and sweetness: the recipe seasons the dish in two stages, with salt for the chicken and then salt and palm sugar in the pan. Taste before serving and adjust only if needed.

Chilli heat: green chillies supply the spice, while the coconut and palm sugar round out the flavour. For a milder result, remove the chilli seeds before grinding.

Serve it as a meal

Rice pairing: serve the chicken with steamed rice to catch the spiced juices and balance the rich coconut. Plain rice keeps the aromatic paste in focus.

Fresh contrast: add a simple serving of crunchy vegetables or a lightly dressed salad alongside. Keep accompaniments uncomplicated so they do not overwhelm the fragrant chicken.

Recipe notes & tips

• Use a small amount of water to cook the chicken, adding more only if the pan dries before the meat is cooked.
• Shred the chicken across the grain for tender, easy-to-eat strands.
• Grind the spice paste finely so it coats the chicken evenly.
• Stir the coconut while toasting to help it brown without burning.
• Bring the mixture to the boil after adding the measured water, then mix in the coconut as directed.

Variations

• Milder chillies: remove the seeds before grinding for less heat.
• Extra fragrance: add a little more galangal while keeping the same cooking method.
• Rice bowl: serve over steamed rice with fresh vegetables on the side.
• More coconut texture: reserve a small amount of toasted coconut to scatter over the finished dish.
• Thigh meat: use boneless chicken thighs instead of fillets and cook until fully done before shredding.

Common mistakes to avoid

• Burnt coconut: stir it frequently and take it off the heat once it is brown and dry.
• Coarse spice paste: grind the shallots, garlic, chillies and candlenuts until fine for an even coating.
• Uneven seasoning: mix the chicken well with the paste before adding the water.
• Dry chicken: use enough water to cook the fillets and avoid leaving them on the heat longer than needed.
• Watery finish: follow the stated 100 ml addition and let the mixture reach a boil before finishing with the coconut.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until piping hot; add a small splash of water if the chicken seems dry.

Frequently asked questions