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Loading...A beloved Javanese comfort dish where chicken is simmered in a fiery, sweet-sour spice paste made from chilies, palm sugar, tamarind, and aromatic roots. The sauce thickens as it cooks, clinging to each piece with a glossy, deeply flavored coating that balances heat, sweetness, and tang.
Prep Time20 mins
Cook Time45 mins
Total Time65 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 510 kcalCalories
- 28 gFat
- 10 gSaturated Fat
- 24 gCarbs
- 3 gFiber
- 14 gSugar
- 38 gProtein
- 640 mgSodium
- 780 mgPotassium
- 95 mgCalcium
- 3.5 mgIron
- 28 mgVitamin C
- 135 mcgVitamin A
Ingredients
For the spice paste
- 8 shallots, peeled and roughly chopped
- 6 garlic cloves
- 6 candlenuts, roughly chopped
- 6 large red chilies, seeded and chopped
- 3 bird's eye chilies, optional for extra heat
- 2 cm piece galangal, sliced
- 1 cm piece fresh ginger, sliced
- 1 cm piece fresh turmeric, sliced
- 1 tbsp shrimp paste (terasi), toasted
- 1 tsp coriander seeds, toasted
For the chicken and sauce
- 1.5 kg bone-in chicken thighs and drumsticks, skin on
- 3 tbsp vegetable oil
- 2 lemongrass stalks, white parts only, bruised
- 4 kaffir lime leaves, torn
- 2 bay leaves (Indonesian salam leaves if available)
- 200 ml thin coconut milk
- 150 ml water
- 3 tbsp chopped palm sugar, packed
- 2 tbsp tamarind paste, strained
- 1 tbsp fish sauce
- 1 tbsp fresh lime juice
For serving
- Steamed jasmine rice
- Crispy fried shallots
- Fresh cilantro leaves
- Lime wedges
Directions
- Combine all spice paste ingredients in a blender with 4 tbsp water and process to a smooth, thick paste, scraping down the sides as needed.
- Heat the vegetable oil in a wide heavy pot or wok over medium heat. Add the spice paste along with the bruised lemongrass, kaffir lime leaves, and bay leaves. Fry, stirring frequently, for 8 to 10 minutes until the paste darkens to a deep reddish-brown and smells richly aromatic.
- Pat the chicken pieces dry and nestle them into the paste, turning to coat thoroughly. Sear each side for about 2 minutes until lightly caramelized.
- Pour in the coconut milk and water, then add the palm sugar, tamarind paste, and fish sauce. Stir well, scraping up any browned bits from the bottom of the pot.
- Bring the liquid to a gentle boil, then reduce the heat to low, cover, and simmer for 25 minutes, turning the chicken once halfway through, until the chicken is tender and cooked through.
- Uncover and continue to simmer for another 8 to 10 minutes until the sauce thickens to a glossy coating that clings to the chicken. Stir in the lime juice and taste for balance, adjusting salt or sugar as needed.
- Transfer the chicken to a serving platter and spoon the thickened sauce over the top. Garnish generously with crispy fried shallots and fresh cilantro.
- Serve hot with steamed jasmine rice and lime wedges for squeezing over each portion.
Cook’s Notes
- Toasting the terasi directly over a gas flame or in a dry pan for 20 to 30 seconds wakes up its funky, savory depth – do not skip this step.
- For an even richer sauce, swap the thin coconut milk for 150 ml thick coconut milk plus 200 ml water; the result is creamier and more luxurious.
- Palm sugar gives a complex caramel note that brown sugar cannot fully replicate, but dark muscovado sugar is the closest substitute in a pinch.
- This dish tastes even better the next day once the spices have fully penetrated the meat, so consider making it a day ahead.
- Adjust the chili quantity to your heat tolerance – traditional Javanese versions use fewer chilies than the bolder Madurese or Balinese interpretations.
