Entree: Indonesia – East Java – Ayam Lodho (East Javanese braised chicken in spiced coconut milk finished with toasted coconut)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 4 bone-in chicken thighs and drumsticks, approx. 8 oz (225 g) each
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 4 shallots (about 2 oz / 60 g), peeled
- 4 cloves (about 12 g) garlic, peeled
- 2–3 red chilies, seeded for milder heat (about 20 g)
- 1 tsp (4 g) ground turmeric or 1 inch (15 g) fresh turmeric, peeled
- 2 candlenuts (kemiri) or 1 tbsp (9 g) macadamia as substitute
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground white pepper
- 1 tbsp (15 ml) tamarind water or 2 tsp (10 ml) lime juice
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves, torn
- 2 cups (480 ml) coconut milk
- 1 cup (240 ml) water or low-sodium chicken broth
- 1 tsp (6 g) palm sugar or brown sugar
- 1/2 tsp (3 g) fine salt, adjust to taste
- 1/2 cup (40 g) freshly grated coconut, toasted until golden (for serundeng garnish)
- 2 tbsp (30 g) fried shallots, for garnish (optional)
- Cooked steamed rice, for serving

Instructions

1. Make the spice paste: in a blender or mortar and pestle, combine shallots, garlic, red chilies, turmeric, candlenuts, ground coriander, and white pepper; blend to a smooth paste, adding a tablespoon of water if needed.
2. Heat the oil in a wide pot over medium heat. Sauté the spice paste until fragrant and the raw smell disappears, about 3–4 minutes.
3. Add the chicken pieces and brown briefly on all sides in the paste for 4–5 minutes to seal flavors.
4. Stir in the lemongrass, torn kaffir lime leaves, tamarind water or lime juice, coconut milk, and water or broth. Add the palm sugar and salt. Bring to a gentle simmer.
5. Reduce heat to low, cover partially, and simmer gently for 35–45 minutes until the chicken is tender and the sauce has reduced and thickened to a creamy consistency.
6. Taste and adjust seasoning. Stir in half of the toasted grated coconut so it softens into the sauce, reserving the rest for garnish.
7. Serve the ayam lodho over steamed rice, sprinkled with remaining toasted coconut and fried shallots.