Ayam Terik

ayam terik

My nieces are great home chefs. All three of them cook and bake like the best and also regularly make Indonesian food. My cousin Malou texted me this delicious ayam terik dish. She has the recipe from an Indo friend, but she has put her own twist on it. Malou didn’t say too much: this ayam terik is delicious and not difficult.

The nice thing about this recipe is that it is not complicated with lots of spices and long complicated roasting, but these chickens simmer in a delicious coconut sauce until done with only two types of spices. Easy!

This dish is enough for 3 people and done in 90 minutes.


Ayam terik à la Malou and (the grandmother of) Selina 🙂

  • 10 chicken legs
  • 3 large onions
  • 5 large cloves of garlic
  • 15 kemiri nuts (candlenuts)
  • 3 bags of santen or half a block of santen
  • 1 teaspoon ketumbar (coriander seeds)
  • 1 teaspoon jinten
  • half teaspoon of salt
  • 1 to 3 chicken stock cubes (to taste)
  1. Rub the chicken legs with salt
  2. Roast the kemiri nuts
  3. Finely chop the onions
  4. Make a bumbu from the garlic, the kemiri nuts, the ketumbar and the jinten.
  5. Add the bumbu with the chopped up onions to a large container and mix well.
  6. Mix the chicken legs with the onion mix and let it marinate (for at least 30 minutes).
  7. Remove the legs from the bumbu and fry them in sunflower oil in the pan.
  8. Remove the legs from the pan and sauté the bumbu well in the remaining oil.
  9. Return the legs to the pan.
  10. Add water, the stock cubes and the santen.
  11. Let this simmer slowly until the sauce thickens and the chicken is done.

For an full explanation of Indonesian herbs and spices, check out this link.


I use red onions because I just like them. But be aware that this will make your sauce less creamy white. I start by rubbing the chickens with some salt and grind the roasted kemiri nuts and garlic with the ketumbar and jinten.

It smells very nice very quickly. My nuts are still warm (always roast kemiri nuts otherwise they are slightly poisonous!) and together with garlic the bumbu is wonderfully fragrant.

I finely chop the onions and mix everything well and then add the chicken legs. I have time today, so I’ll leave them in the marinade for at least an hour.

Then I fry them briefly in a pan with plenty of sunflower oil.

I then take them out and fry the bumbu and onions in the rest of the oil until they are tender.


Then everything goes back into the pan; the chicken with the santen and the stock cubes. I pour water until the chickens are almost covered and let it simmer over low heat until about half of the liquid has evaporated. That may take a while.

My ayam terik has been simmering for at least an hour.


Oh, this ayam terik from Malou and Selina is highly recommended! What a deliciously tender chicken emerges. The nuts provide a creamy sauce and the onions make the chicken super tender. Thank you Malou and Selina (and grandma) for this delicious recipe!

There are many variations of ayam terik on the internet. Nice to see what others do with it. You can add trassi or sereh, but remember: this simple version works best!

For more chicken dishes? Check this link. Below is another example from Indonesia.

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