By eatmundo · August 4, 2026
Same ingredients, elsewhere in the world
7 matchesDishes from other countries' kitchens, made from the same core ingredients as Ayam Ungkep Kuning. The percentage is the share of ingredients the two recipes have in common.
Chicken KapitanIn Malaysia · same ingredients· Same technique88%
Daging Gulai KawahIn Malaysia · same ingredients63%
Chicken Kunig (Turmeric Chicken Stew)In the Philippines · same ingredients57%
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.
According to eatmundo's ingredient comparison, the closest dish to Ayam Ungkep Kuning from another cuisine is Chicken Kapitan (Malaysia): the two share 88% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow 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
What is Ayam Ungkep Kuning?
Ayam Ungkep Kuning is an Indonesian poultry dish made by braising chicken in a spice blend of turmeric, candlenut, shallots, garlic, and coconut milk. It is typically consumed as a main meal accompanied by steamed rice and various side dishes.
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.
