Ayam Bumbu Rudjak

Mild chicken dish in Coconut milk


  • 2 red Chilli peppers
  • 3 cloves Garlic
  • 10 Kemirie nuts
  • 3 Tbl Oil
  • 1 strand Lemon grass
  • 2 Lime leaves
  • 2 Curry leaves
  • 500 gr. Chicken thighs
  • 300 cl Coconut milk
  • Salt


Remove seeds from the peppers. Grind the peppers, garlic and nuts into a smooth paste using a pestle and mortar or food processor.

Heat oil in wok and fry the paste dry in about 5 min. Add bruised lemon grass and lime & curry leaves and fry for a further minute.

Transfer to a sauce pan, add chicken and coconut milk and simmer covered for about 30 min. Remove lid and continue simmering for a further 15 min. until chicken is done and sauce thickens. Add salt to taste. Serve hot.

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