Ayam Bumbu Terasi - in coconut milk braised chicken with shrimp paste

Ingredients

• 1chicken
• 4kaffir lime leaves
• 2 cmginger
• 2salam leaves
• 2 cmgalangal
• 600 mlcoconut milk
• 1/2 tbspsalt
• 1/2 tsppalm sugar
• 1spring onion
• 2 tbspoil
• 1/2 tbspshrimp paste
• 2candlenuts
• 5–6shallots
• 4 clovesgarlic
• 3red chillies
• 1 cmkencur

Instructions

1. 1

   Prepare the chicken

   Cut the chicken into 10 pieces. Slice the spring onion diagonally, then crush the ginger and galangal.

2. 2

   Make the paste

   Pound or grind the shrimp paste, candlenuts, shallots, garlic, red chillies and kencur into a fine paste.

3. 3

   Fry the aromatics

   Heat the oil in a pan. Add the paste, kaffir lime leaves, ginger, salam leaves and galangal, and fry for 5 minutes.

4. 4

   Brown the chicken

   Add the chicken and fry until browned.

5. 5

   Braise until tender

   Pour in the coconut milk and add the salt and palm sugar. Cook gently until the chicken is tender.

6. 6

   Finish and serve

   Stir in the spring onion and serve.

What is ayam bumbu terasi?

Ayam bumbu terasi is an Indonesian chicken dish built around bumbu, a freshly ground spice paste, and terasi, or shrimp paste. This version braises the chicken in coconut milk, with aromatic leaves and roots adding fragrance to the sauce.

The paste is fried before the chicken and coconut milk go in, helping its savoury, spicy flavours form the base of the dish.

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 coconut milk and oil contribute much of the fat; the coconut milk also carries some carbohydrate. Serve it with a moderate portion of rice and add vegetables alongside to round out the plate.

The spice paste

Shrimp paste: pound it with the candlenuts, shallots, garlic, chillies and kencur to make a fine, even paste. A fine grind helps the ingredients blend into the coconut sauce.

Aromatic leaves and roots

Fresh aromatics: kaffir lime leaves, salam leaves, ginger and galangal give the braise its distinctive fragrance. Crush the ginger and galangal as directed so they can flavour the oil as the paste cooks.

Fry the paste first

Build the base: fry the paste and aromatics in the oil for 5 minutes before adding the chicken. Keep them moving around the pan so the paste cooks through without catching.

Braising and doneness

Gentle heat: once the coconut milk is added, let the chicken cook gently until tender. Avoid a fierce boil, which can make the sauce split or reduce too quickly.

Check the chicken: it should be tender when pierced and cooked through at the thickest part. The recipe gives tenderness as the cue rather than a specific braising time.

Serving the coconut sauce

Rice pairing: serve the chicken with steamed rice, which works well with the rich coconut milk sauce. Add the diagonally sliced spring onion at the end for a fresh finish.

Recipe notes & tips

• Grind the bumbu paste finely so it disperses evenly through the sauce.
• Fry the paste and aromatics for the full 5 minutes before adding the chicken.
• Use gentle heat after adding the coconut milk to help keep the sauce smooth.
• Cut the chicken into 10 pieces as directed so the portions cook in the same braise.
• Add the spring onion just before serving to retain its fresh flavour.

Variations

• Adjust the heat: use fewer red chillies for a milder paste.
• Make it saucier: keep the pan at a gentle simmer so less coconut milk evaporates.
• Add vegetables: serve with cooked greens on the side for a more varied plate.
• Use chicken portions: substitute 10 bone-in chicken pieces for a whole chicken cut into pieces.
• Serve with rice: spoon the coconut sauce over steamed rice.

Common mistakes to avoid

• Rushing the paste: frying it for less than 5 minutes can leave its flavours less developed; give it the full time.
• Scorching the bumbu: stir it as it fries and lower the heat if it begins to catch.
• Boiling the coconut milk hard: keep the braise at a gentle simmer to help the sauce stay smooth.
• Adding the spring onion too early: stir it in at the end as directed for a fresher finish.
• Stopping too soon: continue the gentle braise until the chicken is tender.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan until piping hot, adding a small splash of water if the sauce has thickened.

Frequently asked questions