Ayam Kalasan

About this recipe

Ayam Kalasan comes from Kalasan, Yogyakarta. Palm sugar and coconut milk make it sweet-savory; a final fry turns the skin glossy brown.

Simmer gently until the sauce reduces and seasons the meat. The fry is only for color and aroma.

Keep the heat modest during the simmer—coconut milk splits and sugar scorches easily.

Prep & cook time

• Prep20 minutes
• Cook55 minutes
• Total1 hour 15 minutes
• Servings4 servings
• LevelMedium

Tools you need

• Heavy saucepan
• Wok
• Blender

Ingredients

• 1 medium chicken, cut into 4 or 8 pieces
• 200 ml medium coconut milk
• 50 g palm sugar, shaved
• 6 garlic cloves
• 4 shallots
• 2 cm turmeric
• 1 teaspoon coriander
• 1 teaspoon salt
• 2 bay leaves
• 2 cm galangal, bruised
• Oil for frying

Directions

1. Blend garlic, shallots, turmeric, coriander, and salt.
2. Combine chicken, paste, bay leaves, galangal, palm sugar, and coconut milk in a pot.
3. Cook over low–medium heat, stirring now and then, until done and nearly dry (40–45 minutes).
4. Lift out the chicken. Fry in hot oil until the skin is glossy brown.
5. Drain and serve with sambal and fresh vegetables.
6. Warm any leftover simmer sauce to spoon over the top.

Kitchen tips

Serve with

• Steamed rice
• Shrimp-paste sambal
• Cucumber
• Fried tempeh

How to store

Simmered chicken keeps 2 days refrigerated. Refry before serving.

Common mistakes

• High heat that splits the coconut milk.
• Letting sugar scorch on the pot bottom.
• Frying so long the meat dries out.