Ayam Bakar Kalasan - roasted chicken from Yogyakarta

Ingredients

• 1chicken
• 2 stalkslemongrass
• 3Indonesian bay leaves (daun salam)
• 550 mlcoconut milk
• 250 mlcoconut water
• 3 tablespoonspalm sugar
• 9shallots
• 7 clovesgarlic
• 1 tablespooncoriander seeds
• 1/2 teaspooncumin seeds
• 4candlenuts
• 1 tablespoonsalt
• 3 cmgalangal
• 8red chillies
• 6red bird’s eye chillies
• 1/2 teaspoonshrimp paste
• 1/2 teaspoonpalm sugar
• 1/2 teaspoonsalt
• 2limes, juiced

Instructions

1. 1

   Prepare the chicken

   Split the chicken without cutting it all the way in half.

2. 2

   Make the spice paste

   Pound or grind the shallots, garlic, coriander, cumin, candlenuts, salt and galangal into a paste. Mix it with the lemongrass, Indonesian bay leaves, coconut milk and coconut water.

3. 3

   Simmer the chicken

   Put the mixture in a saucepan and bring it to the boil. Add the chicken and palm sugar, then cook until the chicken is done.

4. 4

   Grill until golden

   Roast the chicken over a charcoal fire until golden brown.

5. 5

   Make the sambal

   Pound or grind the red chillies, bird’s eye chillies, shrimp paste, palm sugar and salt into a paste. Mix in the lime juice and serve with the chicken.

What is ayam bakar Kalasan?

Ayam bakar means grilled or roasted chicken, and Kalasan-style chicken is associated with the Yogyakarta area of Indonesia. The chicken is first cooked with aromatics and coconut, then grilled to add colour and smoky flavour.

Coconut milk and coconut water make the simmering mixture fragrant, while the fresh lime sambal gives the finished dish a lively, spicy contrast.

Nutrition and macros by portion

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

Chicken provides most of the protein, while the coconut milk contributes much of the dish’s fat and the palm sugar supplies added carbohydrate. Serve a moderate portion with rice and vegetables to make a fuller plate with a range of textures.

The spice paste

Aromatics: Shallots, garlic, coriander, cumin, candlenuts and galangal are pounded or ground together. A fairly smooth paste helps their flavours spread through the coconut mixture.

Salam leaves: Indonesian bay leaves have a different character from European bay leaves. Keep them whole in the simmering mixture so they can flavour it without becoming part of the paste.

Simmer before grilling

Coconut base: Stir the spice paste with the lemongrass, salam leaves, coconut milk and coconut water, then bring the mixture to the boil as directed. Add the chicken and palm sugar so the meat cooks in the seasoned liquid.

Doneness: The recipe gives no exact simmering time, so use whether the chicken is cooked through as your cue. The later grilling is for a golden exterior; it is not a substitute for cooking the chicken through.

Getting a golden finish

Charcoal heat: Roast the cooked chicken over a charcoal fire until golden brown. Keep an eye on it as it colours, since the palm sugar can darken quickly over strong heat.

Even browning: Arrange the chicken so it has contact with the heat, turning it as needed to colour the exposed sides. The aim is a browned finish rather than prolonged cooking that dries the meat.

The lime sambal

Chilli balance: The sambal combines red chillies with smaller, hotter bird’s eye chillies. Pound them with shrimp paste, palm sugar and salt before stirring in the lime juice.

Fresh finish: Add the lime juice after grinding, as the recipe directs. Serve the sambal alongside the chicken so each person can choose how much heat and sharpness to add.

Serving the chicken

Serve the chicken hot with the lime sambal on the side. Rice is a natural accompaniment to the coconut-spiced sauce, and vegetables can round out the plate.

If you have simmering liquid left, spoon a little over the chicken at the table, taking care to keep any liquid that has touched raw chicken separate until thoroughly cooked.

Recipe notes & tips

• Grind the spice ingredients thoroughly so the paste mixes evenly into the coconut liquid.
• Bruise the lemongrass before adding it to help release its aroma.
• Keep the salam leaves whole so they are easy to remove before serving.
• Watch the chicken closely over charcoal because the palm sugar can colour quickly.
• Taste the sambal after adding lime juice and adjust how much you serve alongside the chicken.

Variations

• Milder sambal: Use fewer bird’s eye chillies for less heat.
• More lime: Add extra lime juice to the sambal for a sharper finish.
• No charcoal: Grill the cooked chicken under a hot grill until golden.
• Extra aromatics: Bruise the lemongrass well before simmering it with the chicken.
• Rice pairing: Serve with steamed rice to accompany the coconut-spiced chicken.

Common mistakes to avoid

• Cutting the chicken in half: Split it without separating the halves, as the recipe specifies.
• Skipping the simmer: Cook the chicken in the coconut mixture until it is done before grilling.
• Grinding in the lime juice: Pound the sambal ingredients first, then mix in the juice.
• Leaving the chicken unattended: Turn and watch it over charcoal so the sugary coating does not burn.
• Confusing bay leaves: Use Indonesian salam leaves if available, rather than assuming they are identical to European bay.

How to store

Refrigerate leftover chicken and sambal in separate covered containers within 2 hours, and use within 3 days. Reheat the chicken until piping hot throughout; add a little water if it seems dry. Keep the sambal chilled and serve it cold or at room temperature.

Frequently asked questions