Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?



Chicken in Coconut Sauce   HT  MC  Indonesian  70mins


Indonesian name: Ajam Kalio


Serves 4    Hot  Poultry  Main Course  Gluten Wheat Dairy Free  Eggless Indonesia  South East Asia  Asian


NB: If serving as part of a traditional Indonesian meal, i.e. a rice/noodle dish plus 2-3 other dishes, reduce the quantity of chicken to 3 pieces    



3 Onions, chopped

4 Garlic Cloves, chopped

8 Chili Peppers, chopped

2.5cm/1-inch Freshly chopped Root Ginger

1 teasp Dried Galangal  or 2.5cm/1-inch Freshly chopped Root Galangal

2 teasp Ground Turmeric

2 teasp Ground Coriander

2 teasp Ground Lemon Grass or 1 Stalk Lemon Grass

430ml/14fl.oz. Unsweetened Coconut Milk

Salt to taste

4 Chicken joints, halved 



1. Place the  galangal, turmeric, coriander and ground lemon grass if not using fresh, onion, garlic, chillies and ginger in a food processor and process until quite smooth.


2. Place the pureed mixture in a large saucepan together with the coconut milk and bring slowly to the boil.


3. Add the Chicken and bruised fresh Lemon grass (if not using ground lemon grass), bring back to the boil, season with salt, cover and simmer for 45 minutes.


4. Remove the lid from the pan and continue to cook, uncovered for a further 15 minutes. Serve hot.



More Chicken Recipes  |  General Prep & Cooking Times   |  More Indonesian Recipes


Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference.   Click here to go to the chart. Why not print it off for future reference. Convert all recipes written in metric or imperial quickly and easily.



Click here to ask a culinary question

More information about this recipe

 Follow us  



Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

 Sign up for Free E-Mailings

For the latest kitchen equipment ideas

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos ©