Ayam Masak Bugis - chicken in creamy coconutsauce

Ingredients

• 1000 gchicken
• 1000 mlchicken stock
• 3 clovesgarlic
• 12shallots
• 2 tsptoasted shrimp paste (trasi)
• 2 tsptamarind
• 1 tspwhite pepper
• 2salam leaves
• 5 cmcinnamon stick
• 4cloves
• 1/2 tspnutmeg
• 1 tspsalt
• 1 tsppalm sugar
• 1 tbsprice vinegar
• 250 mlthick coconut milk
• 2 tbspfried shallots (bawang goreng)

Instructions

1. 1

   Prepare the chicken

   Cut the chicken into pieces. Finely slice the shallots and garlic.

2. 2

   Simmer the aromatics

   Heat the chicken stock in a wok. Add the shallots, garlic, toasted shrimp paste, tamarind, white pepper, salam leaves, cinnamon, cloves, palm sugar and salt, then simmer for 5 minutes.

3. 3

   Cook the chicken

   Add the chicken and coconut milk. Simmer for 20 minutes, until the chicken is cooked through.

4. 4

   Thicken the sauce

   Remove the chicken from the wok and simmer the sauce gently for 10 minutes, until it has thickened.

5. 5

   Finish and serve

   Spoon the sauce over the chicken and scatter the fried shallots on top. Serve.

What is Ayam Masak Bugis?

Ayam Masak Bugis is a chicken dish associated with the Bugis people of Indonesia. The chicken is simmered in a spiced broth enriched with coconut milk, then served with the reduced sauce.

This version layers shallots, garlic, shrimp paste, tamarind and whole spices for a savoury, gently tangy flavour. Fried shallots add a crisp finish.

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 stock and coconut milk contribute much of the dish’s fat; the coconut milk also makes the sauce rich. The recipe does not include rice, so serve it alongside a measured portion of rice and vegetables for a more balanced plate.

Building the flavour

Aromatics: Shallots and garlic flavour the stock as they simmer with the shrimp paste and tamarind. Slice them finely so they can release their flavour into the broth.

Whole spices: Salam leaves, cinnamon and cloves give the sauce its warm fragrance. Keep the spices in the wok while the chicken cooks, then remove them when serving if you prefer.

Choosing the coconut milk

Thick coconut milk: The recipe calls for 250 ml of thick coconut milk, which enriches the stock and gives the sauce its creamy character. Stir it before measuring if the cream has separated in the tin.

Gentle heat: Once the coconut milk is in the wok, keep the simmer steady rather than vigorous. This helps the sauce cook evenly without boiling hard.

How to tell when it is ready

Chicken: Simmer the pieces for 20 minutes, checking that the largest piece is cooked through before removing them. The exact time can vary with the size of the pieces.

Sauce: After the chicken is removed, simmer the sauce for 10 minutes until it has thickened. It should coat the chicken when spooned over it.

Serving the dish

Rice: Serve with steamed rice to take in the creamy, spiced sauce. Plain rice keeps the focus on the chicken and its aromatics.

Garnish: Add the fried shallots just before serving so they retain some of their crispness. A simple vegetable side can round out the plate.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so they cook at a similar pace.
• Slice the shallots and garlic finely to help them flavour the stock.
• Keep the sauce at a gentle simmer after adding the coconut milk.
• Check the largest chicken piece for doneness before taking all the chicken out.
• Let the sauce reduce slowly and stir occasionally to prevent it catching.
• Add the fried shallots just before serving for a fresher crunch.

Variations

• More tamarind: Add a little extra for a sharper tang.
• Milder sauce: Reduce the white pepper for a gentler finish.
• Boneless chicken: Use boneless pieces and check them early, as they may cook faster.
• Fresh garnish: Add sliced spring onions alongside the fried shallots.
• Vegetable side: Serve with steamed greens to add colour and contrast.

Common mistakes to avoid

• Hard boiling: A rolling boil can make the coconut sauce less smooth; keep it at a gentle simmer.
• Uneven pieces: Large differences in size can leave some chicken overcooked; cut the pieces evenly.
• Rushing the reduction: The sauce may stay thin; give it the full 10 minutes of gentle simmering.
• Skipping the doneness check: Cooking time can vary by piece size; check the thickest piece before serving.
• Adding garnish too early: Fried shallots can lose their crispness; scatter them on at the end.

How to store

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

Frequently asked questions