Entree: Indonesia – Aceh – Ayam Pramugari (Acehnese spiced chicken simmered in fragrant coconut and aromatics)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 2 cups (480 ml) thick coconut milk
- 1 cup (240 ml) water or light chicken stock
- 6 shallots, peeled and sliced (approx. 100 g)
- 4 garlic cloves (approx. 12 g)
- 4 red chilies, seeds removed for milder heat (approx. 30 g)
- 4 candlenuts or macadamia nuts (approx. 30 g)
- 1 tsp (2 g) ground turmeric or 1 tbsp (15 g) fresh turmeric, grated
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1-inch piece (15 g) galangal, sliced
- 2 stalks lemongrass, bruised and cut into 3-inch pieces
- 4 kaffir lime leaves, torn
- 1 tbsp (15 ml) tamarind paste or to taste
- 1 tbsp (15 g) palm sugar or brown sugar
- 1 tsp (6 g) salt, adjust to taste
- 3 tbsp (45 ml) vegetable oil for sautéing
- 2 tbsp (30 ml) lime juice or as needed to brighten
- Fresh cilantro or sliced scallions for garnish

Instructions

1. Make the spice paste by blending shallots, garlic, red chilies, candlenuts, turmeric, ground coriander, and cumin with 2–3 tbsp (30–45 ml) water into a smooth paste.
2. Heat oil in a wide pot over medium heat. Sauté the spice paste until aromatic and the oil separates, about 4–6 minutes.
3. Add chicken pieces and brown lightly on all sides, about 5–7 minutes.
4. Stir in galangal, bruised lemongrass, kaffir lime leaves, tamarind paste, palm sugar, and salt. Pour in coconut milk and water or stock; bring to a gentle simmer.
5. Cover and simmer over low heat 30–40 minutes until chicken is cooked through and flavors have melded, stirring occasionally so the coconut milk does not stick.
6. Remove lemongrass and galangal pieces. Adjust seasoning with salt and lime juice to balance the flavors.
7. Serve hot over steamed rice, garnished with cilantro or scallions.