Ayam Bumbu Rujak
East Javanese Spiced Chicken
Ayam Bumbu Rujak is a vibrant and flavorful Indonesian dish originating from East Java. It features chicken braised in a rich, spicy, and tangy sauce made with a complex blend of chili, turmeric, galangal, lemongrass, and tamarind, often with coconut milk for creaminess. The result is a deeply aromatic and satisfying chicken dish with a perfect balance of sweet, sour, and spicy notes.
🧂 Ingredients
- 1 Whole chicken, cut into 8-10 pieces
- 400 ml Coconut milk (thick)
- 3 tbsp Vegetable oil
- 2 stalks Lemongrass, bruised
- 3 Kaffir lime leaves
- 2 Bay leaves
- 2 tbsp Tamarind paste (mixed with 50ml water, strained)
- 1 tbsp Palm sugar (or brown sugar)
- to taste Salt
- Spice paste (Bumbu Halus):
- 5 Red chilies (deseeded for less heat)
- 8 Shallots
- 4 Garlic cloves
- 2 cm Ginger
- 2 cm Turmeric, fresh or ground
- 2 cm Galangal
- 3 Candlenuts (kemiri)
- 1 tsp Coriander seeds
- 0.5 tsp Cumin seeds
👨🍳 Instructions
- 1
Prepare the spice paste: Blend or pound all the 'Bumbu Halus' ingredients until smooth. If using a blender, add a little oil to help it blend.
💡 Tip: For a more authentic texture, use a mortar and pestle. - 2
Heat vegetable oil in a large pot or Dutch oven over medium heat. Sauté the spice paste until fragrant and the oil begins to separate, about 5-7 minutes.
💡 Tip: Cooking the spice paste thoroughly is crucial for developing its flavor and removing any raw taste. - 3
Add the chicken pieces to the pot and stir to coat them evenly with the spice paste. Cook for about 5 minutes until the chicken is lightly browned.
💡 Tip: Browning the chicken adds depth of flavor. - 4
Add the bruised lemongrass, kaffir lime leaves, and bay leaves. Stir well.
💡 Tip: Bruising the lemongrass releases its aromatic oils. - 5
Pour in the coconut milk and the strained tamarind water. Add the palm sugar and salt to taste. Bring to a simmer.
💡 Tip: Start with less salt and sugar, you can adjust them later. - 6
Reduce the heat to low, cover the pot, and let it simmer gently for about 40-45 minutes, or until the chicken is tender and the sauce has thickened and reduced.
💡 Tip: Stir occasionally to prevent sticking. - 7
Taste and adjust seasoning if necessary, adding more salt, sugar, or tamarind as needed.
💡 Tip: The sauce should be a balance of spicy, sour, and slightly sweet. - 8
Serve hot, garnished with fresh chilies or cilantro if desired. This dish is traditionally served with steamed rice.
💡 Tip: The rich sauce is perfect for soaking up with rice.
💡 Pro Tips
- ✓For a richer flavor, you can use chicken thighs instead of a whole chicken.
- ✓Adjust the amount of chilies based on your preferred spice level.
- ✓If candlenuts are unavailable, you can substitute with macadamia nuts or cashews, though the texture might differ slightly.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Some recipes include a tablespoon of shrimp paste (terasi) in the spice paste for an extra umami kick.
- A few slices of fresh pineapple can be added during the last 15 minutes of simmering for a subtle fruity sweetness.