Cherry & Dennis Helper Habitat
Indonesian Ayam Bakar Padang
印尼巴東椰香烤雞
Recipe overview
Chicken simmers in red chilli-coconut spice paste, then grills smoky and lacquered.
01
Ingredients
Main ingredients
- 1 kg chicken leg pieces
- 500 ml coconut milk
- 6 pieces red chillies
- 2 stalks lemongrass
- 4 leaves kaffir lime leaves
Padang spice paste
- 8 pieces shallots
- 5 cloves garlic
- 15 g turmeric
- 1 tsp salt
02
Tools
- blender
- pot
- grill pan
- tongs
- knife
03
Steps
Step 1
Dry chicken pieces
Dry chicken pieces.
Step 2
Blend chilli, shallot, garlic and turmeric
Blend chilli, shallot, garlic and turmeric.
Step 3
Bruise lemongrass
Bruise lemongrass.
Step 4
Fry spice paste until fragrant
Fry spice paste until fragrant.
Step 5
Coat chicken in paste
Coat chicken in paste.
Step 6
Pour in coconut milk
Pour in coconut milk.
Step 7
Add lemongrass and lime leaves
Add lemongrass and lime leaves.
Step 8
Simmer thirty-five minutes
Simmer thirty-five minutes.
Step 9
Reduce until sauce clings
Reduce until sauce clings.
Step 10
Preheat grill pan medium-high
Preheat grill pan medium-high.
Step 11
Grill both sides smoky and cooked
Grill both sides smoky and cooked.
Step 12
Brush remaining sauce and serve
Brush remaining sauce and serve.
Common mistakes
- Simmer coconut milk gently and stir to prevent splitting and scorching.
Tips
Simmer before grilling so chicken cooks through without burning.
