Ayam Panggang Sulawesi - Grilled Coconut Chicken with Lemon Basil

Team Bali Mystique

Posted on February 19 2019

Ayam Panggang Sulawesi - Grilled Coconut Chicken with Lemon Basil

This is one of our favourite recipes from Indonesia... a fusion of Indonesian flavours with a spicy touch!



  • 8 Shallots Coarsely chopped
  • 5 Cloves of garlic coarsely chopped
  • 2-3 Red Chillies coarsely chopped (add to taste)
  • 4 Tablespoons peanut oil
  • 2 stalks of lemongrass cut into 50mm pieces
  • 8 whole kaffir lime leaves
  • 6 Candlenuts (found in most Asian grocers) or Macadamia nuts
  • 1 piece of fresh turmeric root peeled and ground (2 teaspoons)
  • 3 1/2 Teaspoons fresh grated ginger
  • 1 1/2 cups of unsweeted coconut milk
  • 1/2 cup fresh lemon basil
  • 3/4 teaspoon of salt
  • 3 table spoons fresh lime juice
  • Sliced chicken


  1. Flavouring paste: Place the shallots, garlic chillies, candlenuts, turmeric and ginger into a small processor and pulse till you have a smooth paste.
  2. Heat the oil in a large skillet or pan over medium-low heat. Add the paste and cook until the shallots and garlic smell cooked and the paste begins to separate from the oil. Saute for around 5 mins then add the lemongrass, kaffir and basil and allow to cook for a further 3 mins.
  3. Add the coconut milk and salt and stir to combine with the paste. Allow to simmer for 8-10 mins.
  4. Add the chicken pieces to the flavouring paste and cook in a steady simmer whilst stirring to prevent burning cooking the chicken for around 30-40 mins. Chicken should be tender but not overcooked.
  5. Remove the chicken and allow the flavouring paste to thicken further.
  6. Place the chicken on a high heat grill to obtain the grill marks!
  7. Serve with rice and side cucumber salad.


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