Apr 11, 2007

Grilled-Chicken Curry

(Ayam Panggang)

SERVES 4 – 6

This recipe has been passed down through generations of the family of Ibu Rohati, a Padang native we met while exploring Indonesia and the ancient Minangkabau culture. Check your local Asian market for Indonesian ingredients.

1 stalk lemongrass
1 tbsp. tamarind pulp
3 shallots, peeled and chopped
3 red holland chiles, stemmed and chopped
2 cloves garlic, peeled and chopped
1" piece ginger, peeled and chopped
1" piece fresh or frozen and thawed galangal,
   peeled and chopped
1⁄2" piece fresh or frozen and thawed
   turmeric, peeled and chopped
4 shelled candlenuts, chopped
1 tbsp. whole coriander seeds
Salt and freshly ground black pepper
3 tbsp. peanut oil
1  3 1⁄2–4-lb. chicken, cut in half
1 cup unsweetened coconut milk

1. Bruise lemongrass with dull side of cleaver or large kitchen knife, tie it into a knot, and set aside. Dissolve tamarind pulp in 1 cup hot water. Strain through a sieve, pressing pulp through with a rubber spatula. Set liquid aside and discard seeds.

2. Crush together shallots, chiles, garlic, ginger, galangal, turmeric, candlenuts, and coriander seeds with a mortar and pestle to a smooth paste. Season to taste with salt and pepper.

3. Heat oil in a large skillet over medium heat. Add spice paste and cook, stirring constantly, for 3–5 minutes. Push paste to outer edge of skillet, add chicken, skin side down, and cook until skin begins to brown, about 5 minutes. Turn chicken, then stir in tamarind liquid and lemongrass, and simmer, stirring occasionally, until liquid reduces by one-quarter, about 10 minutes. Add coconut milk and simmer, basting chicken frequently, until it is cooked halfway through, about 10 minutes more. Transfer chicken to a plate and continue simmering sauce until thickened and pastelike, 7–10 minutes.

4. Meanwhile, preheat grill. Grill chicken over medium-hot heat, basting with sauce and turning halfway through, until completely cooked, 15–20 minutes. Serve at room temperature, with Steamed White Rice, if you like.

This article was first published in Saveur in Issue #58

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Ratings & Reviews (5)

by etarquin on 2009-10-20

This is really great. Definitely toast the coriander seeds - that's the key. I made it first time by the book; second time I through everything except the peanut oil into a crock pot and let it go overnight - WOW. I highly recommend this method, as it's sooo easy and yields a terrific result.

by Dirty Ernie on 2010-08-23

I'm sorry... you don't need a hand model, but... please, at least have people clean up prior to posting pictures of hands and finished food together!!!

Grossed out... no appetite left!!

by dafoxfl on 2010-08-27

Ernie, if you had trouble with that photo you would go hungry in Sumatra!

by dafoxfl on 2010-08-28

I can't get lemongrass, tamarind, candlenut, or galangal where I live but I can get an Indian yellow curry paste (Mae Ploy brand) that has all these ingredients and makes a great ayam panggam. I add a couple extra garlic cloves, some hot pepper sauce, and fresh ginger to the paste. This is a quick weeknight meal and takes be back to Padang every time I make it!