Ayam Goreng Teri - fragant fried chicken

Ingredients

• 1,000 gchicken
• 250 mlthick coconut milk
• 3kaffir lime leaves
• 3Indonesian bay leaves (daun salam)
• 60 ml (4 tbsp)oil
• 3shallots
• 5 clovesgarlic
• 10 ml (2 tsp)toasted shrimp paste
• 10 ml (2 tsp)tamarind
• 22.5 ml (1½ tbsp)coriander
• 5 ml (1 tsp)palm sugar
• to tastesalt

Instructions

1. 1

   Make the paste

   Pound or grind the shallots, garlic, toasted shrimp paste, tamarind, coriander, palm sugar and salt into a paste.

2. 2

   Cut the chicken

   Cut the chicken into large pieces.

3. 3

   Simmer in coconut

   Heat the coconut milk in a wok and stir in the paste, Indonesian bay leaves and kaffir lime leaves. Add the chicken and simmer gently for 30 minutes.

4. 4

   Drain the chicken

   Lift the chicken out of the wok and leave it to drain.

5. 5

   Fry until golden

   Heat the oil in a frying pan and fry the chicken until golden brown.

What is ayam goreng?

Ayam goreng means fried chicken in Indonesian, and versions of it are found across Indonesia with different spice blends and cooking methods. This recipe first simmers the chicken in coconut milk and aromatics, then fries it for a browned finish.

The name includes “teri”, but there are no anchovies in the listed ingredients. This version gets its savoury depth from toasted shrimp paste instead.

Nutrition and macros by portion

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

The coconut milk and frying oil contribute most of the fat, while the chicken provides protein and the palm sugar and tamarind add a small amount of carbohydrate. Serve with rice and vegetables, adjusting the rice portion to suit your plate.

The spice paste

Aromatics: Pound or grind the shallots and garlic with the shrimp paste, tamarind, coriander and palm sugar until evenly combined. A fine paste coats the chicken more consistently than large pieces of spice.

Coconut-milk simmer

Gentle heat: Simmer the chicken slowly for the full 30 minutes so it takes on flavour as it cooks. Keep the heat low enough that the coconut milk does not boil vigorously.

Fragrant leaves: Kaffir lime leaves bring a citrusy aroma, while Indonesian bay leaves have a distinct savoury fragrance. They flavour the simmering liquid and are not intended to be eaten.

Drain before frying

Less moisture: Let the simmered chicken drain before it goes into the pan. Drier pieces are easier to fry and more likely to brown instead of sputtering in the oil.

Getting a golden finish

Work in batches if needed so the chicken has room in the pan. Fry until the outside is golden brown, turning the pieces as needed for even colour.

What to serve with it

Rice: Plain steamed rice is a simple partner for the rich, fragrant chicken and its savoury spices. Add vegetables or a fresh salad alongside for contrast.

Coconut liquid: The recipe does not specify what to do with any coconut mixture left in the wok, so serve it separately only if it has cooked down to a consistency you like.

Recipe notes & tips

• Grind the paste thoroughly so its ingredients distribute evenly.
• Keep the coconut-milk simmer gentle rather than letting it boil hard.
• Drain the chicken well before frying to reduce splattering.
• Fry in batches if the pan is crowded.
• Turn the chicken as it fries so it colours evenly.

Variations

• Add chilli: Grind fresh chilli with the paste for a hotter version.
• Use chicken thighs: Choose bone-in thighs in place of the listed chicken pieces, keeping the same cooking method.
• Add ginger: Pound a little ginger into the spice paste for a warmer aromatic note.
• Serve with sambal: Offer sambal at the table for extra heat.
• Use lime juice: Add a squeeze at serving time for a sharper finish.

Common mistakes to avoid

• Boiling the coconut milk hard: Keep it at a gentle simmer so it does not reduce too quickly.
• Skipping the drain: Let the chicken drain before frying to limit splattering.
• Crowding the pan: Fry in batches so the pieces can brown rather than steam.
• Using a coarse paste: Grind the aromatics more finely for an even coating.
• Frying before simmering: Follow the simmering step first so the chicken cooks in the seasoned coconut milk.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until piping hot; a frying pan can help restore some crispness to the outside.

Frequently asked questions