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Ayam Bumbu Kuning (Indonesian Braised Yellow Chicken)

Ayam Bumbu Kuning (Indonesian Braised Yellow Chicken)

Dinner
Prep Time
25min
Cook Time
35min
Servings
4
Calories
420
Chef's Note

The most important part of this recipe is the 'Tumis' phase. Do not rush it! You will know the paste is ready when you see the oil bubbling separately from the spice solids. This indicates the water has evaporated and the aromatics are truly frying, which unlocks the deep flavor discussed in the blog post.

Tags
Indonesian
Chicken
Bumbu
Gluten-Free
Dairy-Free
Yellow Curry
Authentic
High-Protein
Ingredients

  • 1.5 lbs Chicken thighs, bone-in and skinless

  • 6 medium Shallots, roughly chopped

  • 4 pieces Garlic cloves

  • 1 inch Fresh ginger, peeled and sliced

  • 1 inch Fresh galangal, peeled and sliced

  • 4 pieces Candlenuts (or Macadamia nuts)

  • 1/2 inch Fresh turmeric (or 1 tsp ground turmeric)

  • 1 tsp Coriander seeds (or ground coriander)

  • 3 tbsp Vegetable oil

  • 1 piece Lemongrass stalk, bruised and knotted

  • 3 pieces Kaffir lime leaves

  • 2 pieces Indonesian bay leaves (Salam leaves)

  • 1/2 cup Coconut milk

  • 1 cup Water

  • to taste N/A Salt and sugar

Instructions
  • 1

    Prepare the Bumbu: Place shallots, garlic, ginger, galangal, turmeric, candlenuts, and coriander in a food processor or mortar and pestle. Process until a smooth, thick paste forms. Add a teaspoon of water if needed to help the blades turn.

  • 2

    Perform the Tumis: Heat the vegetable oil in a large wok or deep skillet over medium heat. Add the spice paste and sauté constantly.

  • 3

    Cook the paste for 5-7 minutes until the raw smell disappears, the paste darkens slightly, and the oil begins to separate from the solids (pecah minyak).

  • 4

    Add the aromatics: Toss in the lemongrass, kaffir lime leaves, and bay leaves. Stir for 1 minute until fragrant.

  • 5

    Brown the chicken: Add the chicken pieces to the pan. Turn them frequently to ensure they are thoroughly coated in the yellow spice paste.

  • 6

    Simmer: Pour in the water and coconut milk. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until the chicken is tender and cooked through.

  • 7

    Reduce the sauce: Remove the lid and increase heat slightly for the last 5 minutes to thicken the sauce to your liking. Season with salt and a pinch of sugar to balance the earthy spices.

  • 8

    Serve: Remove the lemongrass and lime leaves. Serve hot with steamed jasmine rice and a side of fresh cucumber slices.

Nutrition Information (per serving)
420
Calories
32g
Protein
9g
Carbs
28g
Fat
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