Ayam Bakar ala Rumah Makan Padang
A rich and fragrant Indonesian grilled chicken inspired by the dishes served at traditional Padang restaurants. The chicken is simmered slowly in coconut milk and a vibrant spice paste until tender and deeply seasoned, then grilled until lightly charred and aromatic.
Ingredients
For the Chicken
- 1 whole chicken, cut into 8 pieces
- 500 ml coconut milk
- 2 stalks lemongrass, bruised
- 3 kaffir lime leaves
- 2 Indonesian bay leaves (daun salam)
- Salt, to taste
- Chicken stock powder, to taste
Spice Paste
- 8 shallots
- 5 cloves garlic
- 8 red chillies
- 4 cm fresh turmeric
- 3 cm fresh ginger
- 3 cm galangal
- 4 candlenuts
- 1 tsp ground coriander
Method
- Marinate the chicken
Coat the chicken pieces thoroughly with the spice paste and leave to marinate for about 15 minutes. - Cook the spice paste
Heat a little oil in a large pan. Sauté the spice paste together with the lemongrass, kaffir lime leaves, and Indonesian bay leaves until fragrant and fully cooked. - Simmer the chicken
Add the chicken and pour in the coconut milk. Bring to a gentle simmer, then cook over low heat until the chicken is tender and the coconut sauce has thickened and been absorbed into the meat. Turn the chicken occasionally so it cooks evenly and stays coated in the sauce. - Grill the chicken
Transfer the chicken to a charcoal grill or barbecue. Grill, turning occasionally and brushing with the remaining coconut-spice sauce, until golden brown with lightly charred edges and a smoky, fragrant aroma. - Serve
Serve hot with steamed white rice, sambal ijo (green chilli sambal), cassava leaves, and Padang-style young jackfruit curry (gulai nangka).
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