🇮🇩 Indonesia · Food
Ayam Bumbu Rujak
By eatmundo · August 4, 2026
🇮🇩 IDAn aromatic Javanese chicken dish where the poultry is slow-cooked in a complex, spiced coconut milk sauce until incredibly flavorful.
Ingredients
check them off as you prepareHow to Make It
- 1
Blend the shallots, garlic, chili, and turmeric into a thick, vibrant yellow spice paste.
- 2
Heat a pan over medium heat and sauté the spice paste until fragrant and the raw smell disappears, about 3 minutes.
- 3
Add the chicken thighs to the pan, searing them lightly until the edges are firm.
- 4
Bruise the lemongrass stalks and add them along with the lime leaves to the pan to infuse the sauce.
- 5
Pour in the coconut milk, stirring gently to combine everything into a creamy, yellow sauce.
- 6
Lower the heat and simmer for 25–30 minutes until the chicken is cooked through and the sauce has thickened and separated into oil.
- 7
Adjust the seasoning with salt, ensuring a balance between the spice heat and the richness of the coconut milk.
- 8
Serve the chicken hot with steamed jasmine rice, garnished with extra lime leaves if desired.
Frequently Asked Questions
Can I use chicken breast?+
Yes, but thighs are preferred as they stay succulent during the long simmering process.
What if it's too spicy?+
You can reduce the number of chilies or use milder chili varieties to suit your preference.
How thick should the sauce be?+
The sauce should reach a 'kental' (thick) consistency, where the oil separates from the coconut milk.
Can I make it ahead?+
Ayam Bumbu Rujak often tastes better the next day as the spices have more time to infuse into the chicken.
🇮🇩 IDMundo Match
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