Authentic Ayam Lodho Tulungagung: Spicy Indonesian Chicken in Coconut Milk

Ayam Lodho Tulungagung Recipe

Ayam Lodho Tulungagung is a delectable Indonesian dish renowned for its rich, aromatic flavors and tender chicken. Originating from the Tulungagung region in East Java, this recipe combines a vibrant blend of spices with coconut milk to create a flavorful and satisfying meal. Below is a detailed guide to preparing this delicious dish.

Ingredients

For the Chicken:

• 1 whole chicken, cut into 8 pieces (preferably free-range chicken for best results)

For the Marinade:

• 2 pieces of galangal, crushed
• 3 bay leaves
• 5 kaffir lime leaves
• 2 stalks of lemongrass, crushed
• 1/4 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground black pepper
• 10 red bird’s eye chilies, whole (adjust to taste)
• Salt and sugar to taste
• Seasoning (optional)

For the Coconut Milk Mixture:

• 2 small cans of coconut milk (or 350 ml, diluted with water)
• 2 tablespoons of oil for frying

For the Spice Paste:

• 3 large red chilies
• 5 bird’s eye chilies (optional, for a spicier dish)
• 12 shallots
• 8 cloves of garlic
• 1 piece of kencur (aromatic ginger)
• 3 pieces of ginger
• 3 pieces of turmeric

Instructions

1. Marinate the Chicken:

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   • Begin by preparing the chicken pieces. Rinse and pat them dry with paper towels.
   • Combine the galangal, bay leaves, kaffir lime leaves, lemongrass, ground cumin, ground coriander, ground black pepper, and red bird’s eye chilies in a bowl.
   • Rub this mixture thoroughly over the chicken pieces. Add salt and sugar to taste. Allow the chicken to marinate for at least 30 minutes to let the flavors infuse.

2. Cook the Chicken:

   • Heat a generous amount of oil in a large pan over medium heat.
   • Add the marinated chicken pieces to the pan. Cook until the chicken is browned and partially cooked through. Remove the chicken from the pan and set it aside.

3. Prepare the Spice Paste:

   • While the chicken is cooking, prepare the spice paste. Blend the red chilies, bird’s eye chilies (if using), shallots, garlic, kencur, ginger, and turmeric in a food processor until you achieve a smooth paste.

4. Cook the Spice Paste:

   • In the same pan used for the chicken, add a little more oil if needed.
   • Sauté the spice paste over medium heat until it becomes fragrant and the oil starts to separate from the paste.

5. Add the Coconut Milk:

   • Pour in the diluted coconut milk, stirring well to combine with the spice paste.
   • Add the bay leaves, lemongrass, kaffir lime leaves, and red bird’s eye chilies to the mixture. Allow it to come to a gentle simmer.

6. Combine and Simmer:

   • Return the partially cooked chicken pieces to the pan. Stir to ensure the chicken is well coated with the coconut milk mixture.
   • Simmer gently over low heat until the chicken is fully cooked and tender, and the flavors have melded together. Stir occasionally to prevent sticking.

7. Finish and Serve:

   • Once the chicken is tender and the sauce has thickened, remove the pan from heat.
   • Serve Ayam Lodho Tulungagung hot, garnished with fresh herbs if desired, alongside a traditional side dish like sayur urap (a mixed vegetable salad).

Enjoy your homemade Ayam Lodho Tulungagung, a true taste of East Java’s culinary heritage!