Indonesian Coconut Chicken (Ayam Serundeng) Recipe

Ayam Serundeng (Ayam Masak Kelapa)

This traditional Indonesian dish, known as Ayam Serundeng, is a delightful blend of tender chicken cooked with aromatic spices and fresh coconut. The combination of flavors and textures makes it a standout recipe that’s perfect for any occasion. Let’s dive into this savory recipe that will add an exotic touch to your meal repertoire.

Ingredients

• 500 grams chicken thighs or drumsticks (cleaned and cut into pieces)
• 2 cloves garlic
• 3 shallots
• 1 slice ginger
• 2 slices galangal
• 2 small turmeric roots (peeled)
• 2 teaspoons coriander seeds
• 3 candlenuts (if unavailable, use macadamia nuts as a substitute)
• Salt and sugar (to taste)
• 1/4 of a coconut (grated; not too young nor too old)

Instructions

1. Prepare the Chicken:

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   • Clean the chicken pieces thoroughly and cut them into bite-sized portions. Place the chicken pieces into a pot, making sure to add just enough water to cover the chicken. The amount of water should be sufficient to submerge the chicken, but not too much.

2. Cook the Chicken:

   • Bring the pot to a boil over medium heat. Once boiling, reduce the heat and let it simmer until the chicken is cooked through and tender.

3. Prepare the Spice Paste:

   • While the chicken is simmering, prepare the spice paste. In a blender or food processor, combine the garlic, shallots, ginger, galangal, turmeric roots, coriander seeds, and candlenuts. Blend into a smooth paste.

4. Combine Ingredients:

   • Add the spice paste to the pot with the chicken. Stir well to ensure the spices are evenly distributed throughout the chicken.

5. Add the Coconut:

   • Incorporate the grated coconut into the pot. Use tongs or a spatula to mix the coconut and spices with the chicken, ensuring an even distribution of flavor.

6. Simmer Until Dry:

   • Continue cooking until most of the liquid has evaporated and the coconut mixture appears moist but not overly wet. Stir occasionally to prevent sticking and ensure even cooking.

7. Fry the Chicken:

   • Heat a generous amount of oil in a frying pan over medium-high heat. Once the oil is hot, carefully fry the chicken pieces one by one. Depending on the size of your pan, you may need to do this in batches. Fry until the chicken pieces are golden brown and crispy on the outside.

8. Fry the Coconut:

   • In the same pan or a separate one, add a bit more oil if needed and fry the remaining grated coconut until it becomes crispy and golden brown. Stir frequently to avoid burning.

9. Combine and Serve:

   • Mix the fried chicken with the crispy coconut. This combination will enhance the flavor and texture of the dish. Serve hot with a side of sambal terasi kacang for an authentic touch.

Enjoy this flavorful Ayam Serundeng with your favorite steamed rice or as part of a larger Indonesian feast. The crispy chicken combined with the aromatic coconut and spices makes for a dish that is both comforting and memorable. 🌈💕 Happy cooking and savor every bite!