📝 About This Recipe
Hailing from the East Javanese regency of Tulungagung, Ayam Lodho is a masterpiece of Indonesian poultry craft, distinguished by its unique double-cooking method. The chicken is first charred over an open flame to impart a deep, smoky aroma before being slow-simmered in a rich, spice-laden coconut gravy until the meat is butter-tender. This dish offers a complex profile of heat, creaminess, and earthiness that represents the heart of Javanese comfort food.
🥗 Ingredients
The Poultry
- 1 whole Free-range chicken (Ayam Kampung) (approx. 1-1.2kg, butterfly cut/spatchcocked)
- 1 teaspoon Salt (for initial seasoning)
- 1 tablespoon Lime juice (to clean and prep the chicken)
The Spice Paste (Bumbu)
- 10 pieces Shallots (peeled)
- 6 cloves Garlic (peeled)
- 5-10 pieces Red bird's eye chilies (adjust to heat preference)
- 5 pieces Candlenuts (toasted)
- 3 cm Fresh turmeric (peeled and sliced)
- 2 cm Fresh ginger (peeled)
- 3 cm Fresh galangal (peeled)
- 1 tablespoon Coriander seeds (toasted)
- 1/2 teaspoon Black peppercorns
Aromatics and Liquids
- 2 stalks Lemongrass (bruised and knotted)
- 3 pieces Indonesian bay leaves (Salam)
- 4 pieces Kaffir lime leaves (torn to release oils)
- 400 ml Thick coconut milk (fresh is best, or high-quality canned)
- 500 ml Water
- 1 tablespoon Palm sugar (shaved)
- 10 pieces Whole bird's eye chilies (dropped in whole for extra heat and garnish)
👨🍳 Instructions
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1
Clean the chicken and rub with lime juice and salt. Let it sit for 15 minutes, then pat dry.
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2
Grill the chicken over charcoal or a gas flame until the skin is charred and smoky. You aren't cooking it through yet; you are just developing that signature smoky flavor and 'locking' the skin.
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3
Using a blender or mortar and pestle, grind all 'Spice Paste' ingredients into a very smooth, fine paste. Add a splash of oil if needed to help the blender.
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4
Heat 3 tablespoons of oil in a large wok or heavy-bottomed pot over medium heat. Sauté the spice paste until it turns a deep golden color and the oil begins to separate from the solids.
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5
Add the lemongrass, bay leaves, and kaffir lime leaves to the pot. Stir-fry for another 2 minutes until incredibly fragrant.
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6
Carefully place the charred chicken into the pot, coating it thoroughly with the sautéed spices.
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7
Pour in the water and half of the coconut milk. Bring to a gentle boil, then reduce the heat to a low simmer.
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8
Cover the pot and simmer for about 40-50 minutes. If using free-range 'ayam kampung', this may take longer; the goal is for the meat to be tender but not falling off the bone.
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9
Add the remaining thick coconut milk, palm sugar, salt to taste, and the whole bird's eye chilies.
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10
Continue simmering uncovered for another 15 minutes, stirring occasionally to ensure the coconut milk doesn't break, until the sauce (areh) has thickened to your desired consistency.
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11
Taste and adjust seasoning—it should be a perfect balance of savory, spicy, and slightly sweet from the coconut and palm sugar.
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12
Transfer to a large serving platter and ensure the thick sauce is generously poured over the chicken.
💡 Chef's Tips
Use 'Ayam Kampung' (free-range chicken) if possible, as its leaner, tougher meat stands up much better to the long simmering process than standard broiler chicken. Don't skip the grilling step; the smoky char is what defines 'Lodho' and separates it from a standard Opor or Gulai. Toasting your candlenuts and coriander seeds beforehand significantly deepens the nutty base of the gravy. If the sauce is too thin, simmer it uncovered for the last 10 minutes to allow the water to evaporate and the coconut fats to emulsify. For a truly authentic experience, use a clay pot (gerabah) for the simmering stage to enhance the earthy tones of the dish.
🍽️ Serving Suggestions
Serve with 'Nasi Uduk' (coconut rice) or 'Nasi Gurih' for the ultimate rich meal. Accompany with 'Urap-Urap' (steamed vegetables with spiced grated coconut) to provide a fresh, crunchy contrast. Add a side of 'Peyek Kacang' (peanut crackers) for a delightful textural snap. A cold glass of iced Jasmine tea or 'Es Kelapa Muda' (young coconut ice) helps balance the heat of the chilies. Include a side of fresh cucumber slices and Thai basil leaves as a palate cleanser between bites.