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Roasted chicken, chicken simmered in coconut milk and tamarind, then grilled.

Ayam panggang, chicken simmered in coconut milk and tamarind then grilled

Main dishes

Discover this variation of roast chicken with spices and coconut milk. A delicious and unique dish.

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Recipe from Borgx, Preplime, RaymondSutanto and 6 other contributors, adapted by Recette de cuisine · · updated on

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There are many different recipes for roast chicken, each with its own unique flavour. Here’s a version with spices and coconut milk that will delight your taste buds.

Ingredients and directions

  • Prep time30 min
  • Cook time1 hr
  • Resting15 min
  • Total1 hr 45 min
  • DifficultyMedium
  • Cooking methodtender, grilled
  • Gluten-free
  • Low lactose

Ingredients

4 people
  • $0.03
  • $2.87
  • $0.03
  • $0.16

Spice paste

  • $0.99
  • $0.44
  • $1.05
  • $0.27

Directions

  1. Combine the spices and toast them with the lemongrass and salam leaves until they become fragrant. ≈ 4 min
  2. Add the chicken and stir until it changes color. ≈ 4 min
  3. Gradually add the palm sugar and tamarind water, and mix well. ≈ 4 min
  4. Slowly add the coconut milk, stirring constantly, to prevent it from separating. Season with salt. ≈ 2 min
  5. Cook over medium heat until the sauce thickens, then remove the chicken.
  6. Grill it on the barbecue or under the broiler in the oven, basting it with sauce until it is nicely browned.

Equipment

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Before you start

Ingredients

  • 1 chicken, approximately 1 kg in weight, whole or in pieces
  • 4 leaves of salam
  • 2 stalks of lemongrass, crushed
  • 3 tablespoons of finely chopped palm sugar
  • 2 tablespoons of tamarind water
  • 500 ml of coconut milk
  • salt
  • oil
  • 6 shallots
  • 5 cloves of garlic
  • 1 tablespoon of ground cilantro
  • 5 grilled walnut pancakes
  • 1/2 teaspoon of ground pepper
  • 1 cm of ginger
  • 1 cm of galangal

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