🇮🇩 Indonesia · Food
Ayam Ungkep Kuning
By eatmundo · August 4, 2026
A fragrant, golden-hued braised chicken dish where spices are slowly infused into the meat. It results in incredibly tender chicken that is ready to be fried or eaten as is.
Ingredients
check them off as you prepareHow to Make It
- 1
Grind the shallots, garlic, candlenuts, and turmeric into a smooth, vibrant paste using a mortar and pestle or blender.
- 2
Heat 2 tbsp oil in a large pot over medium heat and sauté the spice paste until it turns fragrant and the raw smell disappears, about 3 minutes.
- 3
Add 2 bruised lemongrass stalks to the pot, stirring for 30 seconds to release their citrusy aroma.
- 4
Place 500g of chicken pieces into the pot and stir to coat thoroughly in the golden spice mixture for 2 minutes.
- 5
Pour in 400ml of coconut milk, reduce heat to low, and cover the pot tightly.
- 6
Simmer gently for 30 minutes, stirring occasionally to ensure the bottom doesn't scorch; the liquid should reduce to a thick gravy.
- 7
Remove the lid for the final 5 minutes to allow the sauce to cling to the chicken, turning it a beautiful yellow color.
- 8
Season with 1 tsp salt, check for tenderness with a fork, and serve warm with steamed rice.
Frequently Asked Questions
Can I use chicken breast?+
It is better to use bone-in, skin-on chicken pieces like thighs or legs as they stay juicier during the long simmering process.
Why candlenut?+
Candlenuts provide a creamy texture and nutty depth that is essential to authentic Indonesian spice pastes; you can sub with macadamias.
Is this spicy?+
No, this specific version is mild and aromatic; if you want heat, you can add 2-3 bird's eye chilies to the paste.
Can I fry the chicken afterward?+
Yes, once cooled, this ungkep chicken is perfect for deep frying until golden and crispy.
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