Ayam Masak Kerisik (Bruneian Coconut Chicken)
A flavorful Bruneian chicken dish featuring chicken simmered in a rich, aromatic sauce made with coconut milk, lemongrass, ginger, garlic, and a blend of spices. The 'kerisik' (toasted grated coconut) adds a unique nutty depth and texture to the dish.
🧂 Ingredients
- 1 kg Chicken pieces(bone-in, skin-on thighs or drumsticks recommended)
- 1 cup Grated coconut(fresh or unsweetened desiccated)
- 400 ml Coconut milk
- 2 stalks Lemongrass stalks(bruised and roughly chopped)
- 2 inch piece Ginger(peeled and grated)
- 5 cloves Garlic cloves(minced)
- 3 medium Shallots(finely chopped)
- 1 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tsp Chili powder(adjust to taste)
- 2 leaves Bay leaves
- 1 tbsp Sugar(or to taste)
- to taste Salt
- 2 tbsp Vegetable oil
👨🍳 Instructions
- 1
Toast the grated coconut in a dry pan over medium-low heat until golden brown and fragrant. Stir constantly to prevent burning. Set aside to cool.
- 2
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped shallots and sauté until softened and translucent.
- 3
Add the minced garlic, grated ginger, and chopped lemongrass. Sauté for another 2 minutes until fragrant.
- 4
Stir in the turmeric powder, coriander powder, and chili powder. Cook for 1 minute until the spices are fragrant.
- 5
Add the chicken pieces to the pot and sear them on all sides until lightly browned.
- 6
Pour in the coconut milk, add the bay leaves, sugar, and salt. Bring to a simmer, then reduce heat to low, cover, and cook until the chicken is tender and cooked through.
- 7
Stir in the toasted grated coconut (kerisik). Simmer for another 5 minutes to allow the flavors to meld and the sauce to thicken slightly.
- 8
Taste and adjust seasoning with salt and sugar if needed. Remove bay leaves before serving.
💡 Tip: Ensure the kerisik is evenly distributed for consistent flavor.
💡 Pro Tips
- ✓Using bone-in, skin-on chicken pieces will yield a more flavorful and moist dish.
- ✓Toast the grated coconut carefully to avoid burning, as burnt coconut will impart a bitter taste.
- ✓Adjust the chili powder to your preferred level of spiciness.
- ✓If using desiccated coconut, ensure it is unsweetened.
🔄 Variations
- Add sliced onions or potatoes to the stew.
- Incorporate a tablespoon of tamarind paste for a slight tanginess.