Ayam Bakar Bumbu Rujak - grilled in spicy coconut milk braised chicken

Ingredients

• 1 mediumchicken
• 1lime, juiced
• 4makrut lime leaves (jeruk purut)
• 1lemongrass stalk
• 2 tbsptamarind water
• 400 mlcoconut milk
• 3 tbspoil
• 7shallots
• 5 clovesgarlic
• 10red chillies (lomboks)
• 3candlenuts (kemiri)
• 1 tspsalt

Instructions

1. 1

   Prepare the chicken

   Cut the chicken into four pieces and rub them with the lime juice.

2. 2

   Make the paste

   Pound or grind the shallots, garlic, red chillies, candlenuts and salt into a paste.

3. 3

   Fry the aromatics

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

4. 4

   Simmer the chicken

   Add the chicken and mix it well with the paste. Pour in the coconut milk and tamarind water, then cook until most of the liquid has evaporated.

5. 5

   Grill and baste

   Take the chicken out of the pan and grill it over a charcoal fire until brown, basting it regularly with the remaining sauce. Serve.

What is ayam bakar bumbu rujak?

Ayam bakar means grilled chicken, while bumbu rujak refers to the bold, spicy seasoning used here. This Indonesian preparation combines a simmer in coconut milk with a final grilling over charcoal.

The method makes the sauce do double duty: it seasons the chicken as it cooks, then helps coat the pieces as they brown on the grill.

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 milk and oil contribute much of the fat; the main carbohydrate source will depend on what you serve alongside it. Pair a portion with rice and vegetables for a more rounded plate.

Build the bumbu

The paste: Shallots, garlic, chillies, candlenuts and salt form the flavour base. Grind them until evenly combined so the paste fries consistently.

The aromatics: Makrut lime leaves and lemongrass add fragrance to the oil as the paste cooks. Keep them in the pan for the full 5 minutes.

Why simmer before grilling?

The simmer: Cooking the chicken in coconut milk and tamarind water gives it time to take on the seasoning before it reaches the fire. Let the liquid reduce until it has nearly evaporated, as the recipe directs.

The finish: Grilling adds colour and a smoky edge. Baste regularly with the remaining sauce to keep the surface coated as it browns.

Watch the sauce and colour

Reduction: The sauce should be nearly gone before you remove the chicken from the pan. Keep an eye on it as it reduces so it does not catch.

Doneness: The recipe calls for grilling until the chicken is brown but gives no grilling time. Use colour as the stated cue and check that the chicken is cooked through before serving.

Choosing the chillies

Chillies: The recipe uses 10 red chillies, which give the paste its heat. Chillies vary in strength, so choose the type that suits your preference while keeping the listed quantity if following the recipe as written.

Candlenuts: These are part of the paste and give it body. Grind them thoroughly with the other ingredients for an even mixture.

Serving ideas

Serve the chicken hot with rice to take up the spicy coconut sauce. A simple vegetable side can add freshness and contrast to the rich, savoury flavours.

Bring any remaining sauce to the table for spooning over the chicken and rice.

Recipe notes & tips

• Cut the chicken into four pieces as directed so it can be coated evenly in the paste.
• Grind the paste evenly to help it fry at a consistent rate.
• Stir the chicken well after adding it so the pieces are covered in the seasoning.
• Keep watch as the coconut milk reduces, especially towards the end of the simmer.
• Baste the chicken regularly with the remaining sauce while it grills.

Variations

• Adjust the heat: Use fewer red chillies for a milder paste.
• Use another grill: Cook the chicken on a suitable grill if a charcoal fire is unavailable.
• Add a fresh side: Serve with crisp vegetables for contrast.
• Make it a meal: Add rice to serve alongside the chicken and sauce.

Common mistakes to avoid

• Uneven paste: Grind the ingredients thoroughly so larger pieces do not remain.
• Skipping the simmer: Cook the chicken in the coconut mixture before grilling so it can take on the seasoning.
• Leaving the sauce unattended: Watch it as it reduces to prevent it catching in the pan.
• Forgetting to baste: Brush or spoon on the remaining sauce regularly while grilling.
• Relying only on colour: Brown the chicken as directed and check it is cooked through before serving.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until piping hot, either in a pan with a little water or in the oven, taking care not to dry out the chicken.

Frequently asked questions