Ayam Gagape - spiced stewed chicken

Ingredients

• 1chicken
• 1 tbspfried shallots
• 500 mlcoconut milk
• 1lime
• 2stalks lemongrass
• 1 cmgalangal
• 3Indonesian bay leaves (daun salam)
• 1/2coconut, grated and roasted
• 1 tbspsalt
• 5 clovesgarlic
• 7shallots
• 1 tsppepper

Instructions

1. 1

   Cut the chicken

   Cut the chicken into 8 pieces.

2. 2

   Make the pastes

   Pound or grind the garlic, shallots and pepper into a fine spice paste. Pound the grated coconut separately until fine.

3. 3

   Marinate the chicken

   Mix the chicken with the lime juice and spice paste, then leave to rest for at least 20 minutes.

4. 4

   Heat the coconut milk

   Put the coconut milk in a pan with the lemongrass, galangal, Indonesian bay leaves and salt. Bring it to the boil.

5. 5

   Stew the chicken

   Add the chicken and spice paste, along with the pounded coconut. Cook until the chicken is tender.

6. 6

   Finish and serve

   Sprinkle the fried shallots over the chicken and serve.

What is Ayam Gagape?

Ayam means chicken in Indonesian, and Ayam Gagape is a chicken dish cooked with coconut milk and aromatics. This version combines a garlic, shallot and pepper paste with lemongrass, galangal and Indonesian bay leaves.

The lime marinade seasons the chicken before stewing, while finely pounded roasted coconut adds body and a nutty note to the sauce.

Nutrition and macros by portion

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

The coconut milk and grated coconut contribute much of the dish's fat, while the chicken provides most of its protein. The lime, herbs and spices add flavour, and serving it with rice will add carbohydrates; balance the plate with a portion of vegetables.

The spice paste

Garlic and shallots: pound them with the pepper until the mixture is fine, so it coats the chicken evenly.

Lemongrass and galangal: these flavour the coconut milk as it heats. Bruise the lemongrass lightly if needed to help release its aroma.

Marinating the chicken

Lime and paste: coat all the chicken pieces thoroughly and leave them for at least 20 minutes. This gives the seasoning time to cling before the chicken goes into the pan.

Getting the sauce right

Coconut milk: bring it to the boil with the aromatics and salt before adding the chicken. Once the chicken is in, keep the heat controlled so the mixture cooks steadily rather than boiling vigorously.

Roasted coconut: pound it finely before adding it to the pan, helping it blend into the sauce as the chicken cooks.

Checking for tenderness

Doneness: cook until the chicken is tender, as directed; the recipe gives no exact cooking time. Check a larger piece near the bone before serving.

Serving Ayam Gagape

Finish with fried shallots for a savoury, crisp garnish. Serve with rice to soak up the coconut sauce, or add vegetables for a more rounded plate.

Recipe notes & tips

• Cut the chicken into eight pieces of fairly even size so they cook at a similar pace.
• Use freshly squeezed lime juice to coat the chicken evenly.
• Pound the spice paste finely for an even distribution of flavour.
• Keep the coconut milk at a steady simmer after adding the chicken.
• Check that the largest chicken pieces are tender before serving.
• Add the fried shallots just before serving to preserve their texture.

Variations

• More lemongrass: Bruise an extra stalk before simmering it in the coconut milk.
• Milder flavour: Reduce the pepper in the spice paste.
• Extra lime: Serve with lime wedges for a brighter finish.
• Vegetable side: Serve with steamed greens alongside the chicken.
• Rice accompaniment: Spoon the coconut sauce over cooked rice.

Common mistakes to avoid

• Coarse spice paste: Pound or grind the garlic, shallots and pepper until fine so they coat the chicken evenly.
• Short marinade: Leave the chicken with the lime and paste for at least 20 minutes.
• Vigorous boiling: Once the chicken is added, lower the heat to keep the coconut mixture cooking steadily.
• Large coconut pieces: Pound the roasted grated coconut finely before adding it to the pan.
• Undercooked chicken: Check the thickest pieces for tenderness before serving.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until piping hot, stirring carefully so the coconut sauce heats evenly.

Frequently asked questions