Ayam Kacang Bukittingga - Peanut chicken

Ingredients

• 1 (1,250 g)chicken
• 250 mlcoconut milk
• 1Indonesian bay leaf (daun salam)
• 2 cmgalangal
• 75 groasted peanuts
• 1onion
• 3 clovesgarlic
• 5red chillies
• ¼ tsppepper
• ½ cmturmeric
• 1 tspsalt
• 2 cmginger
• 200 mlcoconut milk

Instructions

1. 1

   Cut the chicken

   Cut the chicken into 8 pieces.

2. 2

   Make the paste

   Pound or grind the onion, garlic, chillies, pepper, turmeric, salt and ginger to a fine paste.

3. 3

   Add the ingredients

   Heat the coconut milk in a wok and stir in the spice paste. Add the chicken, Indonesian bay leaf, galangal and roasted peanuts.

4. 4

   Simmer until done

   Let the mixture simmer gently until the liquid has nearly evaporated and the chicken is cooked through.

5. 5

   Serve the chicken

   Serve while hot.

What is Ayam Kacang Bukittingga?

The name describes a peanut chicken dish associated with Bukittinggi, a city in West Sumatra, Indonesia. This version combines chicken and roasted peanuts with coconut milk and a freshly pounded spice paste.

The slow simmer gives the chicken time to cook as the sauce reduces. Coconut milk brings richness, while the peanuts add a distinctive nutty flavour.

Nutrition and macros by portion

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

Chicken supplies most of the protein, while coconut milk and peanuts contribute much of the fat; the coconut milk also carries some carbohydrate. Serve a piece of chicken with a measured portion of rice and vegetables to make a balanced plate.

The coconut milk and peanuts

Coconut milk: the recipe lists two amounts, 250 ml and 200 ml; use both as written. The liquid reduces during cooking, coating the chicken and concentrating the flavours.

Peanuts: roasted peanuts bring savoury depth and texture. Add them with the chicken and aromatics so their flavour melds into the simmering dish.

Making the spice paste

Fine paste: pound or grind the onion, garlic, chillies, pepper, turmeric, salt and ginger until evenly combined. A fine texture helps the seasoning spread through the coconut milk.

Chillies: the recipe specifies five red chillies, but their heat can vary. For a milder result, remove their seeds before grinding.

A gentle, steady simmer

Low heat: simmer gently rather than boiling hard, which gives the chicken time to cook while the sauce reduces. Stir occasionally so the coconut milk does not catch on the bottom of the wok.

Doneness: check that the chicken is cooked through at its thickest part. The recipe's endpoint is a nearly evaporated liquid, with the chicken still coated in the reduced mixture.

The aromatics

Galangal: this fragrant root adds a characteristic warm, citrusy note. The recipe calls for a 2 cm piece, added to the wok with the chicken.

Daun salam: the Indonesian bay leaf perfumes the simmer. It is usually removed before serving rather than eaten.

What to serve alongside

Rice: plain steamed rice is a simple match for the rich, reduced sauce. Spoon the chicken and sauce over it so the rice catches the flavour.

Vegetables: serve with a fresh or simply cooked vegetable side for contrast. Keep its seasoning straightforward so it does not compete with the spiced coconut and peanuts.

Recipe notes & tips

• Cut the chicken into 8 similarly sized pieces so they cook at a similar pace.
• Grind the spice ingredients finely for an even distribution through the sauce.
• Keep the heat gentle once the chicken is in the wok.
• Stir occasionally as the liquid reduces to help prevent the coconut milk from catching.
• Remove the galangal and Indonesian bay leaf before serving if you prefer not to have whole aromatics on the plate.

Variations

• Milder chillies: remove the seeds before grinding for a gentler heat.
• Extra peanut texture: reserve a few roasted peanuts and scatter them over the finished dish.
• More aromatic: add a little extra ginger while keeping the other ingredients unchanged.
• Rice accompaniment: serve with steamed rice to soak up the reduced coconut mixture.

Common mistakes to avoid

• Boiling too hard: the sauce may catch before the chicken is ready; keep the simmer gentle.
• Skipping the paste: roughly chopped seasonings will not distribute as evenly; pound or grind them finely.
• Stopping too early: the sauce will remain very loose; simmer until the liquid has nearly evaporated.
• Cooking by time alone: check that the chicken is cooked through rather than relying only on the stated total time.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a pan until steaming hot throughout, adding a small splash of water if the sauce has become too thick.

Frequently asked questions