Spicy Indonesian Coconut Chicken (Ayam Lodho Pedas)

Ayam Lodho Pedas: A Spicy Indonesian Chicken Delight

Ayam Lodho Pedas is a traditional Indonesian dish renowned for its rich and spicy flavors, combining tender chicken with a fragrant blend of spices and creamy coconut milk. This recipe guides you through creating this mouthwatering dish, which is perfect for those who enjoy a flavorful, hearty meal. Here’s how you can make it:

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Ingredients:

• 1 kg chicken (preferably free-range for authentic flavor; if using regular chicken, adjust as needed)
• 1/2 coconut (extract the coconut milk)
• 3 stalks lemongrass (bruised)
• 2 segments ginger (bruised)
• 2 segments galangal (bruised)
• 3 kaffir lime leaves
• 3 bay leaves
• Salt to taste
• Chicken bouillon powder to taste

Spice Paste 1:

• 5 cloves garlic
• 1/2 teaspoon coriander seeds
• 2 segments roasted turmeric

Spice Paste 2:

• 1 teaspoon coriander seeds
• 1 segment kencur (aromatic ginger, if unavailable use additional galangal)
• 5 cloves garlic
• 7 shallots
• 15 bird’s eye chilies
• 2 large chilies
• 3 segments roasted turmeric
• 3 candlenuts

Instructions:

1. Prepare the Chicken: Clean the chicken thoroughly. Marinate it with lime juice for at least 30 minutes to help tenderize the meat and remove any unwanted odor.

2. Cook Spice Paste 1: Heat a pan over medium heat. Add the ingredients for Spice Paste 1, which includes garlic, coriander seeds, and roasted turmeric. Sauté until fragrant and golden. Set aside.

3. Prepare the Chicken: In the same pan, add the marinated chicken and enough water to submerge it. Cook until the water is reduced by half. Once this is done, turn off the heat and grill the chicken until it develops a slight char and changes color. Set aside.

4. Cook Spice Paste 2: In a clean pan, heat some oil and add the ingredients for Spice Paste 2, including coriander seeds, kencur (or additional galangal), garlic, shallots, bird’s eye chilies, large chilies, roasted turmeric, and candlenuts. Sauté with lemongrass, bay leaves, kaffir lime leaves, galangal, and ginger until the mixture is fragrant and the oil begins to separate from the spices.

5. Combine Ingredients: Add half of the previously cooked Spice Paste 1 to the pan and stir to combine. Then return the grilled chicken to the pan. Season with salt and chicken bouillon powder to taste.

6. Add Coconut Milk: Pour in the coconut milk and additional water until the chicken is fully submerged. Stir well.

7. Simmer: Cook over low heat until the chicken is fully tender and the sauce has thickened, occasionally stirring and checking for seasoning.

8. Final Touches: Taste and adjust the seasoning if necessary. Once the chicken is tender and the flavors have melded together, remove from heat.

9. Serve: Enjoy this rich, spicy dish with steamed rice or your favorite side dishes.

Enjoy Your Meal!

This flavorful Ayam Lodho Pedas will bring a delightful kick to your dining experience, showcasing the wonderful flavors of Indonesian cuisine. Serve it hot, and savor the blend of spices and creamy coconut milk with each bite. Bon appétit!