Ayam Bakar Klaten - Roasted chicken Javanese style

Ingredients

• 1whole chicken
• 3Indonesian bay leaves (daun salam)
• 8makrut lime leaves
• 3lemongrass stalks, white parts
• 2 tbspsweet soy sauce (kecap manis)
• 2 tspsalt
• 1 tsptamarind
• 500 mlcoconut milk
• 2 tbspoil
• 5candlenuts
• 2 tspcoriander seeds
• 2 cmturmeric
• 1/4 tspcumin
• 1/2 tsppepper
• 8shallots
• 5 clovesgarlic
• 1 cmkencur
• 1 cmginger
• 1 cmgalangal

Instructions

1. 1

   Prepare the chicken

   Cut the chicken into 8 pieces and shred the makrut lime leaves. Dry-roast the candlenuts, coriander and cumin in a frying pan, then pound or grind them with the remaining spice-paste ingredients.

2. 2

   Fry the aromatics

   Heat the oil in a pan and fry the spice paste with the Indonesian bay leaves, makrut lime leaves and lemongrass for 4 minutes.

3. 3

   Simmer the chicken

   Add the chicken and fry for 2 minutes, until its colour changes. Add the sweet soy sauce, salt and tamarind and mix well, then pour in the coconut milk and cook gently until the chicken is done.

4. 4

   Grill until browned

   Grill the chicken over charcoal until brown, basting it regularly with the sauce.

What is ayam bakar Klaten?

Ayam bakar means grilled chicken in Indonesian, and Klaten-style versions are associated with the Central Javanese town of Klaten. This recipe simmers the chicken in a fragrant coconut and spice mixture before grilling it.

Simmering first lets the chicken cook through and take on the sauce; the final grilling adds colour and a lightly smoky finish.

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 sweet soy sauce and coconut milk also add carbohydrates. Serve a piece with rice and a generous portion of fresh vegetables for a more balanced plate.

Build the spice paste

Whole spices: dry-roasting the candlenuts, coriander and cumin before grinding helps bring out their aroma. Grind them with the shallots, garlic, turmeric, pepper, kencur, ginger and galangal to make a cohesive paste.

Fresh aromatics: shred the makrut lime leaves and use the white parts of the lemongrass. Frying these with the paste gives their fragrance time to infuse the oil.

Simmer gently

Coconut milk: keep the heat low once it goes into the pan, stirring as needed so the sauce cooks evenly. The recipe gives no fixed simmering time, so use the chicken’s doneness rather than the clock as your cue.

Chicken: arrange the pieces so they are coated in the sauce. Check the thickest part of a piece near the bone to confirm it is cooked through.

Get a good grilled finish

Charcoal: grill the cooked chicken until its surface is brown, turning as needed to colour it evenly. Keep the pieces over a moderate heat so the sweet soy sauce does not scorch before the outside browns.

Basting: brush or spoon on the cooking sauce regularly while grilling. This keeps the surface glossy and carries the spice flavour through to the finish.

Choose the right ingredients

Sweet soy sauce: kecap manis is thick and sweet, and contributes much of the chicken’s dark glaze. Ordinary soy sauce is not a direct match, so use kecap manis if you can find it.

Southeast Asian aromatics: daun salam, kencur and galangal each bring a distinct character to the paste and simmering sauce. Makrut lime leaves and lemongrass add a citrusy fragrance.

Serve it with

Rice: plain steamed rice is a straightforward partner for the rich, spiced sauce. Spoon a little sauce over the rice as well as the chicken.

Fresh sides: serve with sliced cucumber or a crisp salad to contrast with the warm, creamy sauce. A simple sambal can add extra heat at the table.

Recipe notes & tips

• Grind the spice-paste ingredients finely so they fry evenly.
• Keep the pan at a gentle simmer after adding the coconut milk.
• Stir or turn the chicken during simmering so the pieces cook in the sauce.
• Save some sauce for basting rather than letting it all reduce away.
• Turn the chicken regularly on the grill to brown it without burning the glaze.

Variations

• No charcoal grill: Use a hot grill or grill pan to brown the cooked chicken.
• More heat: Add fresh chilli to the spice paste.
• Milder flavour: Leave out the pepper or reduce it to taste.
• Extra citrus aroma: Add another makrut lime leaf while simmering.
• Boneless pieces: Use chicken pieces without bones and check them carefully for doneness.

Common mistakes to avoid

• Skipping the dry-roast: The whole spices can taste flat; roast the candlenuts, coriander and cumin before grinding.
• Frying on high heat: The paste can catch before its aromas develop; fry it over moderate heat.
• Boiling the coconut milk hard: The sauce can separate; keep it at a gentle simmer.
• Grilling before the chicken is cooked: The outside may brown too soon; simmer the chicken until done first.
• Leaving the chicken unattended: Sweet soy sauce can scorch over charcoal; turn and baste the pieces regularly.

How to store

Refrigerate leftover chicken and sauce in a covered container for up to 3 days. Reheat gently in a covered pan with a splash of water or coconut milk until piping hot throughout.

Frequently asked questions