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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Marinate the chicken with salt and lime, then marinate in the fridge for 1 hour.
Blend the shallots, red chilies, garlic, candlenuts, ginger, turmeric and lemongrass into a spice paste.
Saute the spice paste until fragrant.
Add the coconut cream, water, salt, mushroom bouillon, white pepper and sugar.
Add the chicken and cook for 15 minutes, flipping halfway so both sides cook evenly.
While waiting for the chicken, cook the remaining spice paste into a thick sauce to layer onto the chicken.
Grill the chicken, layering with the thick spice sauce, until charred and cooked through.
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For a more intense flavor, let the chicken marinate overnight.
If candlenuts are unavailable, macadamia nuts can be used as a substitute.
Can I use chicken breasts instead of a whole chicken?
Yes, you can use chicken breasts, but adjust the cooking time as they may cook faster.
What can I use instead of mushroom bouillon?
You can substitute mushroom bouillon with chicken bouillon or vegetable bouillon.
How do I know when the chicken is cooked through?
The chicken is cooked when the internal temperature reaches 165°F (75°C) and the juices run clear.
Can I make this dish spicier?
Yes, you can add more red chilies or include some chili powder to increase the heat.
Is there a substitute for coconut cream?
You can use coconut milk, but the sauce will be slightly less rich.
From my mom’s warung to your kitchen Keeping Indonesian recipes alive
