Ayam Bawang Kuah Gurih - fragant chicken with onion

Ingredients

• 1chicken
• 1red onion
• 600 mlthin coconut milk
• 2 tbspplain flour
• 5 tbspwater
• 2 tbspoil
• 1/2 tspcumin
• 4candlenuts
• 1 tspground coriander
• 1/2 tspsalt
• 1 tsppepper
• 1 tsppalm sugar
• 4 clovesgarlic

Instructions

1. 1

   Prepare the ingredients

   Cut the chicken into pieces and slice the onion into strips. Pound or grind the cumin, candlenuts, coriander, salt, pepper, palm sugar and garlic together into a paste. Stir the flour and 5 tbsp water together.

2. 2

   Fry the onion

   Heat the oil in a wok and fry the onion for 2 minutes.

3. 3

   Cook the spice paste

   Add the spice paste and fry for 1 minute.

4. 4

   Brown the chicken

   Add the chicken and fry for 3–5 minutes, until lightly browned.

5. 5

   Simmer in coconut

   Pour in the thin coconut milk and simmer gently until the chicken is nearly done.

6. 6

   Thicken and serve

   Add the flour and water mixture. Simmer gently until the sauce has thickened, then serve.

What is Ayam Bawang Kuah Gurih?

The name describes chicken with onion in a savoury sauce. This Indonesian-style preparation combines chicken and onion with a spiced coconut-milk gravy.

The method builds flavour in stages: onion and spice paste are fried first, then the chicken simmers in coconut milk. A little flour slurry thickens the sauce at the end.

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. Carbohydrates come mainly from the flour, onion and palm sugar; serve with a modest portion of rice and add a green vegetable to round out the plate.

The ingredients that shape the sauce

Spice paste: cumin, candlenuts, coriander, garlic, pepper, salt and palm sugar are ground together. Candlenuts contribute body, while the sugar rounds out the savoury seasoning.

Coconut milk: thin coconut milk keeps the sauce fluid enough to simmer the chicken. Stir it before measuring if it has separated in the pack or tin.

Build flavour in the wok

Onion first: give the strips the full 2 minutes in the hot oil so they soften before the spice paste goes in.

Spice paste next: fry it for 1 minute, stirring so it gets fragrant without sticking. Add the chicken only after this brief frying stage.

Simmer gently

Keep the coconut mixture at a gentle simmer rather than a hard boil. This gives the chicken time to cook through while reducing the chance of the sauce catching on the base of the wok.

Chicken doneness: check the thickest piece is cooked through before serving. The recipe does not specify a simmering time, so use the pieces' size and doneness as your guide.

Thicken without lumps

Slurry: mix the 2 tbsp flour thoroughly with 5 tbsp water before adding it to the wok. This helps the flour disperse into the sauce instead of forming dry lumps.

Finish: add the slurry once the chicken is nearly done, then simmer gently until the sauce thickens. Stir as it cooks, especially around the base and sides of the wok.

Serving ideas

Serve the chicken and sauce with rice to make a simple meal; rice is not included in the ingredient list. A lightly cooked green vegetable can add freshness alongside the rich coconut gravy.

Spoon plenty of sauce over each serving so the onion and spices are shared through the dish.

Recipe notes & tips

• Cut the chicken into reasonably even pieces so they cook at a similar pace.
• Grind the spice paste finely for a more even texture in the sauce.
• Keep the heat moderate while frying the paste and stir it often.
• Mix the flour and water until smooth just before adding it.
• Stir the sauce gently as it thickens to keep it from catching on the wok.

Variations

• Add ginger: grind a little ginger with the spice paste for a warmer aroma.
• Use chicken thighs: cut them into pieces of similar size for a juicier result.
• Add chilli: grind fresh chilli into the paste for extra heat.
• Finish with lime: squeeze a little lime juice over the dish just before serving.
• Add vegetables: simmer sturdy vegetables in the sauce until tender.

Common mistakes to avoid

• Boiling the coconut milk hard: lower the heat to maintain a gentle simmer.
• Adding dry flour: blend it with the water first to make a smooth slurry.
• Skipping the onion frying: cook it for the full 2 minutes before adding the paste.
• Leaving the paste unstirred: stir during its 1-minute fry so it does not stick or scorch.
• Thickening too early: wait until the chicken is nearly done before adding the slurry.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a saucepan until steaming hot throughout, stirring the sauce; add a splash of water if it has become too thick.

Frequently asked questions