Ayam Bakar Kuah Santan - roasted chicken in coconut milk sauce

Ingredients

• 1chicken
• 1Indonesian salam leaf
• 8makrut lime leaves
• 1/2 tspsalt
• 2 tsppalm sugar
• 2 tbspkecap manis
• 1 tsptamarind
• 700 mlcoconut milk
• juice of 2limes
• 1 tbspbutter
• 1 tbspoil
• 2 tspcoriander
• 4shallots
• 3 clovesgarlic

Instructions

1. 1

   Prepare the chicken

   Cut the chicken into 4 pieces and rub the pieces with the butter.

2. 2

   Roast until browned

   Roast the chicken over charcoal until browned.

3. 3

   Make the spice paste

   Pound or grind the coriander, shallots and garlic into a paste.

4. 4

   Fry the aromatics

   Heat the oil in a pan and fry the spice paste with the salam leaf and makrut lime leaves for 3 minutes.

5. 5

   Simmer the chicken

   Add the chicken and mix well. Add the coconut milk, palm sugar, kecap manis, salt and tamarind, then cook until the chicken is done.

6. 6

   Finish with lime

   Stir in the lime juice and serve.

What is ayam bakar kuah santan?

Ayam bakar means grilled or roasted chicken, while kuah santan refers to a coconut milk sauce. This Indonesian-style dish brings both together, with browned chicken simmered in a fragrant, sweet-savoury sauce.

Here, roasting first adds colour before the chicken finishes cooking in the sauce. That sequence gives the coconut milk time to take on the flavours of the spice paste and leaves the chicken ready to serve with plenty of sauce.

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 butter contribute much of the fat; palm sugar, kecap manis and coconut milk contribute carbohydrates. Serve a moderate portion with vegetables and rice to round out the meal.

The aromatics and seasonings

Spice paste: pounding or grinding the coriander, shallots and garlic helps them fry into a cohesive, fragrant base. Give the paste the full 3 minutes in the oil with the leaves.

Leaves: Indonesian salam and makrut lime leaves bring distinct aromatic notes to the sauce. Keep them whole as directed, then remove them before eating if you prefer.

Sweet and sour: kecap manis and palm sugar add sweetness, while tamarind and lime provide a tangy counterpoint. The lime goes in at the end for a fresher finish.

Roasting before simmering

Roast the butter-rubbed chicken over charcoal until browned, rather than trying to cook it completely at this stage. The recipe finishes cooking the chicken in the coconut milk sauce.

Once the chicken is in the pan, mix it with the fried paste before adding the liquids and seasonings. This helps coat the pieces with the aromatic base.

How to judge doneness

The recipe gives no exact simmering time, so use the chicken itself as your cue: it should be cooked through before serving. Check the thickest part of a piece, avoiding the bone.

Let the sauce cook gently while the chicken finishes. Stir as needed so the coconut milk heats evenly and the ingredients stay well combined.

Keeping the sauce smooth

Coconut milk is the base of the kuah, or sauce, so avoid an unnecessarily vigorous boil once it is added. A steady, gentle simmer is easier to manage while the chicken cooks.

Stir in the lime juice after cooking, as the method specifies. Taste the finished sauce and adjust only if needed, since the recipe's salt, sweetness and sourness come from several ingredients.

Serving the chicken

Serve the chicken hot with the coconut sauce spooned over it. Plain rice is a useful accompaniment for soaking up the sauce without competing with its sweet, tangy flavours.

For a more balanced plate, add vegetables alongside the chicken and rice. Remove the leaves from individual portions if you do not want diners to pick them out themselves.

Recipe notes & tips

• Cut the chicken into 4 pieces before rubbing it with butter.
• Brown the chicken over charcoal before adding it to the sauce.
• Pound or grind the spice paste finely so it fries evenly.
• Fry the paste with the leaves for the full 3 minutes.
• Add the lime juice at the end, as directed.
• Serve with rice to make use of the coconut sauce.

Variations

• Chicken pieces: use bone-in pieces instead of cutting up a whole chicken, and cook them until done.
• More tang: add the lime juice gradually, tasting as you go.
• Milder sauce: use less kecap manis for a less sweet finish.
• Charcoal alternative: brown the chicken under a grill if charcoal cooking is not available.
• Extra vegetables: serve with cooked vegetables on the side.

Common mistakes to avoid

• Skipping the browning: roast the chicken until coloured before it goes into the sauce.
• Rushing the paste: fry it with the leaves for the full 3 minutes to release its aroma.
• Adding lime too early: stir the juice in at the end as the recipe directs.
• Boiling the sauce hard: keep the coconut milk at a gentle simmer while the chicken cooks.
• Serving before the chicken is done: check that the thickest part is cooked through.

How to store

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

Frequently asked questions