Ayam Bakar Bumbu Rujak (Grilled Chicken in Spicy Coconut Sauce)

Ayam Bakar Bumbu Rujak

Course: Entree
Cuisine: Indonesian
Prep Time: 15 minutes
Cook Time: 54 minutes
Total Time: 1 hour 9 minutes
Servings: 4 servings
Author: Marvellina
You gotta try this incredibly delicious ayam bakar bumbu rujak made with amazingly aromatic spices, herbs, and cooked in coconut milk and then grilled to perfection. Can be cooked on the stove or pressure cooker
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Ingredients

  • 3 lbs bone-in skin-on chicken thigh or drumsticks
  • 2 Tbsp cooking oil
  • 1 Tbsp seedless tamarind
  • 500 ml coconut cream about 1 cup

Ingredients to grind:

  • 1 large purple onion peeled and quartered
  • 6 cloves garlic peeled
  • 10 candlenuts or sub with macadamia nuts
  • 1 inch fresh ginger
  • 2 tsp coriander powder
  • 1 inch turmeric root or use 1 Tbsp turmeric powder
  • 1 inch galangal root or use 1 Tbsp galangal powder
  • 2 Tbsp sambal oelek omit or more if you want it spicier

Herbs:

Seasonings:

Instructions

  • Mix tamarind with 2 Tbsp of hot water. Let it soak until softened, about 10 minutes
  • Place all ingredients to grind in a food processor and grind into a paste.

If cooking with Instant Pot:

  • Press saute mode. When it's hot, add 2 Tbsp cooking oil. Add the spice paste you grind earlier. Stir fry until fragrant, about 3 minutes. Add the fresh herbs and tamarind juice you prepared earlier, stir fry for another minute
  • Add coconut cream and seasonings and use a spatula to make sure you scrape the bottom of the pot to make sure nothing gets stuck or it will trigger a "burn" warning later. Turn off saute mode. Add the chicken pieces. Give it a stir one last time
  • Close the lid. Turn the steam release valve to "sealing". Set the pressure cooker on "high" pressure". Set timer o 15 minutes and then release pressure immediately after. Unlock the lid and use a tong to transfer the chicken out from the inner pot onto a baking sheet lined with an aluminum foil
  • Reduce the sauce: Turn on saute mode again and let the sauce continues to cook until liquid evaporates and becomes thick with some oil floating. Brush this sauce over the chicken pieces and proceed to the grilling step below

If cooking on the stove:

  • Preheat a large pot/dutch oven. When it's hot, add 2 Tbsp cooking oil. Add the spice paste you grind earlier. Stir fry until fragrant, about 3 minutes. Add the fresh herbs and tamarind juice you prepared earlier, stir fry for another minute. Add coconut cream and seasonings. Bring to a boil and then add the chicken pieces. Stir to mix everything. Lower the heat to let it simmer uncovered for the next 45 minutes or until the chicken is cooked through and the sauce is reduced and thickened with some oil ooze out from the coconut cream .
  • Transfer the chicken pieces out onto a baking sheet lined with aluminum foil. Brush with the sauce and proceed to the grilling step below

Grill the chicken:

  • Turn on the broiler in your oven to low. Place the baking sheet inside the oven top rack and let the chicken pieces broiled on low until nicely golden brown and slightly charred. Do not walk away during this process. Alternatively, you can always grill on the stove or outdoor grill, about 3-4 minutes on each side.

Serving:

  • Place the chicken on serving platter. You can smother the extra sauce left on the chicken (trust me you want to keep that sauce because it's so insanely good!)