Indonesian Ayam Bumbu Kuning with Coconut Rice
A classic Indonesian dish featuring tender poached chicken simmered in a fragrant yellow spice paste, served alongside creamy coconut-infused rice and sautéed seasonal greens. This weeknight-friendly recipe embraces traditional flavors and straightforward poaching technique, highlighting the essence of Indonesian home cooking.
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Let’s get cooking.
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Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- No timer neededPrepare the yellow spice paste by blending shallots, garlic, turmeric, ginger, lemongrass, candlenuts, and bird’s eye chilies (if using) with 1 tablespoon of vegetable oil until smooth.
- 05:00Heat a large saucepan over medium heat and add the spice paste. Cook, stirring frequently, for about 5 minutes until fragrant and slightly thickened.
- No timer neededAdd the bone-in chicken thighs to the saucepan and stir to coat the chicken in the spice paste.
- 25:00Pour in the coconut milk and water, bring to a gentle simmer. Cover and poach the chicken on low heat for 25 minutes or until cooked through (internal temperature should reach 74°C/165°F).
- No timer neededWhile chicken is cooking, rinse the jasmine rice under cold water until water runs clear.
- 20:00In a rice cooker or pot, combine rinsed rice, coconut milk (from step 4), water, pandan leaf (if using), and a pinch of salt. Cook rice until fluffy, about 15–20 minutes.
- No timer neededWash and prepare the seasonal greens by trimming and cutting into bite-size pieces if needed.
- 00:30Heat 1 tablespoon vegetable oil in a frying pan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- 04:00Add the greens to the pan and sauté for 3-4 minutes until wilted but still bright green. Season with salt to taste.
- 05:00Once chicken is done, remove from heat and let it rest, covered, for 5 minutes before serving.
Chef tips
- Use bone-in thighs for juicier, more flavorful chicken compared to breasts.
- If fresh turmeric is not available, ground turmeric can be used but adjust quantity carefully to avoid bitterness.
- Keep an eye on the chicken while poaching to ensure it stays at a gentle simmer; boiling can toughen the meat.
- Pandan leaf adds traditional fragrance to the coconut rice but can be omitted if unavailable.
- Make sure to rinse jasmine rice thoroughly to achieve fluffy, non-sticky texture.
Equipment check
- large saucepan with lid
- blender or mortar and pestle
- frying pan
- knife
- cutting board
- measuring cups and spoons
- rice cooker or pot for rice
Nutrition per serving
- Calories520
- Protein35 g
- Carbs54 g
- Fat18 g
Tags
Behind the dish.
Overview
Indonesian Ayam Bumbu Kuning is a vibrant, aromatic chicken dish simmered in a rich yellow spice paste made from turmeric, ginger, garlic, and other fragrant ingredients. Poaching the chicken gently keeps it tender and juicy, while the accompanying coconut rice offers a creamy, subtly sweet balance. Sautéed seasonal greens add freshness and texture, completing this wholesome Indonesian rice bowl perfect for any weeknight.
Why you’ll love it
- Easy poaching technique ensures perfectly tender chicken every time.
- Traditional Indonesian flavors with turmeric and coconut bring warmth and spice without heat.
- Coconut rice is creamy and flavorful, made simply with coconut milk and pandan leaf if available.
- Flexible recipe that adapts to your choice of seasonal greens for freshness.
Ingredient notes
Chicken: Bone-in chicken thighs are preferred for tenderness and flavor, but breasts can be used if preferred.
Yellow spice paste (Bumbu Kuning): Made from fresh or ground turmeric, shallots, garlic, ginger, lemongrass, and candlenuts or macadamia nuts for creaminess.
Coconut rice: Made by cooking jasmine rice with coconut milk and water, optionally infused with pandan leaf or a small piece of ginger for fragrance.
Seasonal greens: Use local options like baby kale, spinach, bok choy, or green beans, sautéed with garlic.
Serving & storage
Serve the poached chicken with a generous helping of coconut rice and sautéed greens. Garnish with fresh lime wedges and chopped coriander if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve texture and flavors. The coconut rice can be refreshed with a sprinkle of water and microwaved or steamed until warm.
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